Best
Homemade Apple Pie
prep time:
30 MINS
cook time:
1 HR
total time:
1 HR 30 MINS
Best Homemade Apple Pie
recipe with a flaky, buttery pie crust and homemade apple pie filling. Made
perfect with the most amazing creamy cheesecake layer.
Ingredients
Pie Crust Bottom or use
store-bought:
·
1 1/4 cups all-purpose flour
·
1/4 cup cold butter unsalted and diced
·
1/4 cup cold shortening diced
·
1/4 teaspoon salt
·
1 teaspoon sugar
·
1/4 teaspoon ground cinnamon optional
·
1/2 teaspoon ground nutmeg optional
·
4 tablespoons cold water
Pie Crust Top or use
store-bought:
·
1 1/4 cups all-purpose flour
·
1/4 cup cold butter unsalted and diced
·
1/4 cup cold shortening diced
·
1/4 teaspoon salt
·
1/4 teaspoon ground cinnamon optional
·
1/2 teaspoon ground nutmeg optional
·
4 tablespoons cold water
Cheesecake Layer Optional:
·
1 package (8 oz) cream cheese room temperature
·
1/4 cup white sugar
·
1 egg
·
1/4 cup cream room temperature
·
1 tablespoon all-purpose flour
·
1 teaspoon vanilla extract
Apple Pie Filling:
·
2 20 oz cans (4 cups) apple pie filling or 6 cups
if you are not making the cheesecake layer
Egg Wash:
·
1 egg
·
1 tablespoon milk
Instructions
Pie Crust:
1. I prefer to make the bottom
and top separately, it makes it easier to roll the dough. Follow the
Instructions and make two dough balls, one for the bottom and one for the top.
2. Add flour, salt, sugar,
cinnamon and nutmeg to a food processor. Add butter and shortening and process
until the mixture resembles coarse crumbs.
3. Add the water and pulsate to
combine.
4. The dough can also be made
in a large bowl, using a pastry blender or your fingers.
5. Shape the dough into a ball
and wrap in plastic wrap. Refrigerate for 3 hours or overnight.
6. Repeat to make the Top crust
and also place in the fridge.
7. When ready to use, place
waxed paper on a flat surface and lightly dust with flour.
8. Roll one dough ball out to
fit a 9 inch pie plate.
9. Transfer crust to the pie
plate and press evenly into the bottom and sides of the pie dish.
Cheesecake Layer:
1. Make sure all the
ingredients are at room temperature before you begin.
2. In the bowl of a stand mixer
or in a large bowl using a hand mixer, beat cream cheese, flour and sugar until
light and fluffy on medium-low speed.
3. Add the rest of the
ingredients from the "Cheesecake Layer" list and continue beating
until well combined and creamy. Scrape the sides and bottom of the bowl with a
spatula.
4. Add the cheesecake batter to
the prepared bottom of the prepared crust. Level the top with a spatula.
5. Transfer to the freezer for
about one hour, until the cheesecake layer is hard enough to pour the apple pie
filling on top of it.
Apple Pie Filling:
1. Use my recipe for homemade
Apple Pie Filling or use the canned store-bought stuff.
2. Level the top with a
spatula.
Pie Crust Top:
1. When you are ready to bake
the pie, preheat oven to 375 degrees F.
2. Roll the remaining dough
ball out to fit a 9 inch pie plate and place it on top of the apple pie
filling.
3. Another option is to cut one
inch strings and arrange them on top of the apple pie filling.
4. Trim the edges of the pie,
leave a half-inch overhang. Fold the dough under itself and use your fingertips
to seal it.
Egg Wash:
1. Whisk egg and milk until
fully combined.
2. Brush the top and edges of
the pie with the egg wash. Sprinkle some sugar on top.
Bake:
1. Bake the pie in the
preheated oven covered with foil for 25 minutes.
2. Remove foil and bake for
another 25-30 minutes, until top is golden brown and the apple pie filling is
bubbly.
3. Remove from the oven and
cool on a wire rack. Transfer to the fridge and chill for at least 3 hours
before serving if you added the cheesecake layer.
4. The pie can be served
immediately, warm, if you didn't add the cheesecake layer.
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