I have fantastic news, Rosies! My mom makes the best apple pie on the planet and she has graciously given me her recipe to share with all of you. Get ready to impress the family this holiday season with the world’s best apple pie recipe!
There are several key components to the world’s best apple pie: (1) my mom’s famous buttery pie crust, (2) thinly sliced and chopped Granny Smith apples, and (3) cooking the apples in a brown sugar-cornstarch mixture for a fantastic filling that’s reminiscent of a buttery caramel apple. Are you drooling yet?
It’s important that you follow the pie crust instructions to a tee. It will not work if you dump all of the ingredients in a bowl. You have to cut the cold butter in with a pastry blender or two forks before adding the ice water, stirring it in one tablespoon at a time. Trust me, the method makes a huge difference. When your crust is perfect, it’ll be speckled with pats of butter just like this.
If you don’t have an apple peeler, I highly recommend investing in one if you love apple pie. Not only is it a super efficient way to prep apples, it’s also super fun to use! If you don’t have one, peel, core, thinly slice, then roughly chop the apples.
This filling itself is very easy. It’ll be hard to resist digging into the pie but you really need to wait at least an hour before slicing into it. We always eat it topped with caramel ice cream but vanilla is also delicious! I hope you adore this pie recipe as much as our family does.
Mama Rose Table’s Apple Pie
Best Ever Pie Crust, recipe follows
2 pounds Granny Smith apples (about 6 medium)
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 Tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp salt
2 Tbsp unsalted butter
2 Tbsp freshly squeezed lemon juice
1 large egg, beaten
Optional: 1 Tbsp turbinado sugar
- Make Best Ever Pie Crust recipe below and pop in the fridge to chill while you make the pie filling.
- Peel, core, thinly slice, and coarsely chop apples. You want five cups of coarsely chopped apples. Set aside.
- Whisk together sugars, cornstarch, cinnamon, and salt. Set aside.
- Melt butter in a large skillet. Add apples and toss with butter. Pour lemon juice over apples and gently toss. Sprinkle apples with sugar mixture and stir well. Cook for ten minutes, until the pan juices thicken and apples soften slightly.
- Divide pie crust in half. Roll one half out on a floured surface and transfer to a 9″ pie plate, fitting it up the sides. Evenly distribute the apple filling over the crust. Roll out the second half of pie crust to have a slight overhang. Cut out small shapes if desired or cut a few slits into the top crust. Transfer to the top of the pie. Tuck top crust under the side of the bottom crust and pinch to seal.
- Brush pie with beaten egg and, if desired, sprinkle with turbinado sugar. Cover edges with aluminum foil or pie shield. Bake at 400 degrees Fahrenheit for 20 minutes, then lower heat and bake at 350 degrees for 15-20 minutes. Cool at least one hour before serving.
Mama Rose Table’s Best Ever Pie Crust
FOR TWO PIE CRUSTS
3 cups all-purpose flour
1 1/2 tsp salt
3/4 cup shortening
1/2 cup (1 stick) cold unsalted butter, cut into cubes
10 Tbsp ice water
- Whisk together flour and salt.
- Cut in butter and shortening with a pastry blender or two forks.
- Add ice water, one tablespoon at a time, mixing lightly with a fork after each addition.
- Gather dough into a ball and chill while you prepare your filling. (If not using immediately, wrap in saran wrap and keep in the fridge.) Divide dough in half. Roll dough on a very lightly floured surface. Work quickly and don’t over handle the dough.
Watch Mama Rose Table make it: