Apple Pie recipe – crispy top gooey filling, fall in a pie

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My grandma loved apple pie. I was never a huge fan until I had it fresh where the crust is still crispy and the filling is gooey and warm. I wish I could have made this pie for my grandma but I only got into cooking/baking long after she passed. Hopefully, you all can make this pie for your loved ones this coming Thanksgiving! It’s a recipe I keep going back to! 😀

I used Pies ’n’ Thighs apple pie recipe found here:
https://www.bonappetit.com/video/watch/sweet-spots-perfect-apple-pie-from-pies-n-thighs
Makes one pie
Ingredients:
5 large apples (around 3 pounds), I like to use Granny Smith and honeycrisp.
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons flour
2 tablespoons unsalted butter, the original recipe does not melt the butter
1 tablespoon lemon juice

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Timestamps:
0:00 Intro
0:25 Apple Filling
3:35 Pie Dough
4:39 Assembling
6:14 Baking
6:29 Enjoy!

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Hello everyone! It’s almost Thanksgiving!! If you haven’t noticed, I’ve been making only pies this month! haha. I have for you today: an apple pie! Such a classic. This recipe is from a place in NY called Pies ‘n’ Thighs. I never tried it but hopefully one day, I’ll visit? 😀

Let’s start with the apples. 5 large apples. I like to use a medley of granny smith and honeycrisp. Start by peeling them all. I couldn’t find the peeler I like to use, so I kind of struggled here. haha.

Granny smith are nice and tart while the honeycrisp add a nice round sweetness. What apples do you like to use in your apple pie? I finally got into the rhythm of things at the LAST apple… haha. Long smooth strokes seem to help peel them easily. Then I cut the apples into slices.

Chop chop chop. I like the sound of cut apples. You hear the crisp :3 The main difference with this recipe is that you “marinate” the apples the day before. So I start with a bowl of the seasonings. Start with sugar and brown sugar. Then add 2 teaspoons cinnamon. 1/2 teaspoon salt.

1/4 teaspoon nutmeg. And 2 tablespoons flour. You can also just dump this all into the apples, but I find it easier to mix it first before adding. I also add 2 tablespoons of melted unsalted butter. The original recipe doesn’t melt the butter though. Along with a tablespoon of lemon juice.

I used to just squeeze in all of the half lemon but found it a bit too tart when I did that. Add the sugar mixture and mix it allll together. Cover and place it in the fridge for at least 4 hours. I just do this the day before. The next day…

Get all the liquid that seeped out of the apples into a small sauce pan. We’re going to cook this liquid down over a simmer. Until it reduces to half. Then return it back to the apples. And mix it allll together. It already smells so good. Now onto the pie dough! Roll it out.

You want the bottom dough to be quite big to overlap the pie plate. oops haha sorry for the jump scare. Make sure to let the dough “fall” into the plate instead of stretching it in. I like to return it to the fridge as I work on the top dough. Repeat.

Now it’s time to assemble the pie! Crack one egg to make an egg wash. I like to add a splash of water to it. Then transfer all of the apples to your pie plate. I like to use my hands so that they’re packed in with no gaps.

I like to use the egg wash as a glue. Then I use kitchen shears to trim off the super long ends. Tuck the dough under itself to create a nice thick crust at the edges. Then crimp the dough using your fingers.

It helps to flour your fingers if your dough is sticking to them. Doesn’t it look so pretty?! 😀 To ensure that the crust browns beautifully, coat the crust with your egg wash. Then sprinkle with demerara sugar to add that extra sweet crunch. Make sure to add some vents to let the steam escape.

It’s ready to bake! Bake in a 350 degrees F oven for a whopping 90-100 minutes. Make sure to bake it on a lined baking tray to catch any spillage. You want a golden brown crust with the juices bubbling. Yay the parchment paper caught the juices to save me extra clean up time.

Let the pie cool before you cut into it. The recipe says at least 4 hours but I didn’t have time (daylight savings!). So I waited an hour haha. Hear the crispiness! Unfortunately, there is a slight gap between the filling and crust. But I don’t mind it much. It’s the taste that matters!

Every warm apple pie needs some vanilla ice cream! Aint she a beaut? haha Time to taste test :3 I never realize how much I suck at eating until I record myself haha. Balance. But woohoo it’s delicious!

My favorite thanksgiving pie is still pumpkin but I gotta admit that apple pie has a classic homeyness to it. Well thank you for watching! I hope you have a wonderful Thanksgiving next week!