Does anything smell better than an apple pie baking in the oven? Lauren Chattman from Pillsbury shows how to make the perfect apple pie. It's so good you don't even need the ice cream (but we'll understand if you have some anyway).
Lauren Chattman Cookbook Author and Pastry Chef
Lauren Chattman is a former pastry chef, a cookbook author, and an ardent home baker. She has made a career out of translating upscale food trends into easy recipes that can be made at home, realistically and without stress.
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Heat oven to 425 degrees. Roll one refrigerated pie crust into a 9 inch glass pie plate.
Mix 6 cups of thinly sliced apples, preferably a firm variety like Granny Smith, ¾ cup of sugar, 2 tablespoons of flour, a tablespoon of lemon juice, ¾ teaspoon of cinnamon, 1/8 teaspoon of nutmeg, and ¼ of a teaspoon of salt. Pour entire mixture into the pie shell.
Take the second pie crust and roll it right on top of the apples. There should be a little bit of the pie crust hanging over the pie plate. Tuck the edges under for a thick crust.
To finish the crust with a scalloped edge, place your index finger and thumb on a section of the outside edge of the pie crust. With your index finger on the other hand press into that section from the inside of the pie crust to make a scalloped edge all the way around.
Cut four to six slits in the top of the pie for ventilation. This lets the moisture escape and ensures a crisper top crust.
Place a pie shield, or aluminum foil strips, over the pie crust edges to prevent burning.
Bake the apple pie for 40 to 45 minutes. About 15 minutes before the pie is finished, take the pie shield off to let the edge brown up.
After baking, the apple pie should cool for two hours so the juices are reabsorbed into the apples. Your willpower will pay off because you'll be able to cut beautiful, neat slices.
LISA: Hi I’m Lisa Birnbach for howdini.com and this is Lauren Chattman for Pillsbury. Hi.
LISA: Lauren, I don’t where the expression ‘American as Apple Pie’ came from, but I would definitely pledge allegiance to this perfect apple pie. Show us how to make it.
LAUREN: Well you start off with one package of refrigerated piecrusts. I’m going to take them both out of the package right now and we’re going to roll the first one right into this pie plate.
LISA: You’re using glass because it conducts heat best?
LAUREN: Yes that’s right. It gets that nice brown crust, plus when you’re baking in glass you can take a peek at that bottom crust to see how it’s browning. You can’t do that with other kinds of pie plates. All right so we’re just going to tuck that into the pan to get it ready for the filling which I have right here.
LAUREN: We have six cups of thinly sliced peeled apples.
LISA: What kind of apples do you use?
LAUREN: Any firm apple is going to be good. You don’t want one that’s going to cook up and get really mushy. These are Granny Smiths, which I like for their tart flavor, but there are other firm varieties. That was three quarters of a cup of sugar, two tablespoons of flour, a tablespoon of lemon juice, and we’ve got some spices here: three quarters of a teaspoon of cinnamon, it’s an eighth of a teaspoon of nutmeg, and a quarter teaspoon of salt.
LAUREN: Stir that together so the apples are coated with sugar.
LISA: Why do you put salt in an apple pie?
LAUREN: You know what just a little bit of salt just brings out the flavors of everything. So it will make the apples taste more appley, et cetera.
LAUREN: All right now we’re ready for that crust—
LAUREN: Bring that over here and we’re going to dump those apples in. And you slice the apples nice and thin because that makes them cook pretty quickly so that they’re soft.
LISA: But not mushy.
LAUREN: That’s right. All right we’re ready for our second crust.
LAUREN: We’re going to roll it right on top of the apples and you see there’s a little bit overhanging.
LAUREN: We’re going to just tuck that in so it’s right—it rests right along the edge of the plate. I’m going to go all the way around like that. And then once we’re finished tucking we are going to make our scalloped edge. All right so we’re going to crimp it now by using two fingers with one hand and one finger on the other, rotating the plate as we go along. Okay all crimped.
LAUREN: Now we’re going to cut some slits.
LISA: The slits prevent the mushiness?
LAUREN: That’s right because this allows some of the steam to escape. And there’s just one more thing before you put this pie into the oven. I have a pie shield here that I’m going to put over that beautiful crimped crust to prevent it from burning while the rest of the pie bakes.
LISA: And how long is the pie in the oven?
LAUREN: This pie will take forty to forty-five minutes in a 425-degree oven. About fifteen minutes before you’re ready to take the pie out though, take the pie shield off to let the edge brown up.
LISA: Can you eat it right away Lauren?
LAUREN: Let it sit on the counter for two hours so the juices are reabsorbed into those apples and you can get these nice, beautiful, neat slices.
LISA: And when do you want to get the real estate buyers coming into your house to smell the homey goodness of the apple pie?
LAUREN: Well when that period between baking and cooling is a great time to sell your house.
LISA: That’s what they say! Thank you Lauren.
LAUREN: You’re welcome.
LISA: For more great recipes, ideas, and tips check out pillsbury.com. I’m Lisa Birnbach for howdini.