The Ultimate Apple Pie Recipe for Summer and Autumn Celebrations

Happy Summer! Imagine the inviting aroma of freshly baked apple pie filling your home. This classic dessert is perfect for 4th of July celebrations and ushers in the sweet flavors of Autumn as the leaves start changing. Its versatility makes apple pie a beloved treat that adapts beautifully through the seasons.

With the sunny warmth of summer and the cozy comfort of fall, let’s explore a recipe that will have your family and friends asking for seconds. Prepare to be the star of gatherings when you serve up this delightful apple pie!

Why Apple Pie Is a Summer and Autumn Staple

Apple pie is considered the quintessential American dessert, and for good reason. The marriage of sweet and tart apples encased in a flaky pastry strikes a chord with many. Whether enjoyed at a BBQ on the 4th of July or as a warming dessert at a fall gathering, apple pie creates moments filled with laughter and cherished memories.

I use a mix of Pink Lady and Granny Smith apples for their ideal blend of sweetness and acidity. Serve it warm with a scoop of homemade vanilla ice cream, and you have a dessert that will earn rave reviews—did you know that a study found 73% of Americans prefer apple pie over other desserts?

Ingredients You'll Need

Before we dive into baking, gather these essential ingredients:

• 3 pounds Pink Lady and Granny Smith apples (6 to 7 medium), peeled, cored, and cut into ½-inch wedges

• ¾ cup (150 grams) granulated sugar

• 3 tablespoons unsalted butter, cut into pieces

• ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt

• 2 teaspoons pumpkin pie spice

• Pie Dough for a 9-inch circle, chilled

• All-purpose flour, for rolling dough

• 1 tablespoon cornstarch

• 1 tablespoon apple cider vinegar

• 1 large egg, beaten

• Demerara sugar, for the topping

• Vanilla ice cream, for serving

  
  

Step-by-Step Preparation

Step 1: Prepare the Apples

Preheat your oven to 300°F. Place the prepared apples in a 9-by-13-inch baking dish and set them aside as they await a sweet transformation.

Step 2: Create the Caramel

Pour water into a glass and keep a pastry brush nearby. In a small saucepan, mix the sugar with ¼ cup (60 milliliters) of water. Stir gently with a heatproof spatula over medium-high heat until the mixture boils, which should take about 2 minutes.

Once boiling, stop stirring! Instead, gently swirl the pan and use the wet brush to wipe down any sugar on the sides. Look for a faint golden color; this should take about 5 minutes.

Now lower the heat to medium and continue to swirl until you achieve a deep amber hue, about 1 minute more. Be careful; sugar can be tricky! Remove from the heat and gradually add the butter, stirring actively to achieve a smooth caramel. Don't forget to mix in the salt.

Step 3: Caramelize the Apples

Drizzle the hot caramel evenly over the apples in your baking dish and toss gently to coat. Bake the apples in the oven, tossing them once, for 45 minutes to 1 hour. You want the apples softened enough for a paring knife to slide through easily.

Once done, remove the dish from the oven and let it cool.

Step 4: Chill Apples

Once the baking dish has cooled sufficiently, please place it in the refrigerator and chill it uncovered until the apple mixture reaches room temperature, which should take about 30 to 45 minutes. For optimal results, it's best to chill for 1 to 1 hour and 15 minutes until cold. When the mixture is cool, remove it from the fridge.

Mix the cornstarch and vinegar in a small bowl using a fork until the cornstarch is dissolved, and then add the pumpkin pie spice. Pour the mixture over the apples, and gently toss to combine.

Step 5: Roll Out Dough

Start by taking half of the cold pie dough from the fridge and letting it sit at room temperature for a minute or two to soften slightly. Carefully unwrap the dough and lay it on a lightly floured surface. Gently use a rolling pin to flatten it evenly, pressing just enough to make an impression but avoiding cracks. Keep rolling, lifting the dough now and then, and adding more flour if needed to keep it from sticking. Aim for the dough to be just under ½ inch thick – this will make it more flexible and easier to work with while cold. Lightly flour both sides of the dough, then continue rolling it out, lifting and turning as needed, until it’s about ⅛ inch thick and roughly 13 inches across.

Step 6: Pie Plate

Transfer the dough to a 9-inch pie plate, centering it gently and letting it settle into the bottom and sides. Press firmly to ensure the dough adheres well to the plate, but be careful not to stretch it. Spoon the apple mixture into the pie plate, then gently press down on the apples to remove any air pockets. Finish by placing the pie plate in the refrigerator to chill.

Step 7: Roll Out 2nd Piece of Dough

Gently roll out the second piece of dough just like you did the first one. Take the pie plate out of the fridge and brush the edges of the dough around the filling with the beaten egg. Carefully place the second piece of dough over the pie, allowing it to settle gently over the filling. Press down firmly around the edge of the pie plate with your fingertips to seal the two layers together. Then, use a small knife to trim away any excess dough around the rim.

Next, use the tines of a fork to gently crimp the pie's border again, dipping the fork in flour if it sticks. Alternatively, if you prefer, finish the pie with a beautiful lattice top by cutting the dough into strips and weaving them as desired.

Step 8: Egg Wash

Gently brush the whole surface of the pie with the egg, then sprinkle a layer of Demerara sugar on top. Pop the pie in the freezer for just 10 to 15 minutes until the dough feels nice and cold. In the meantime, warm up your oven to 425 degrees.

Step 9: Bake

Take the pie out of the freezer and gently cut a few slits in the lid with a paring knife to let steam escape while baking. (If you decorated the top with a lattice, you can skip this step.) Place the pie on a foil-lined baking sheet and carefully transfer it to the oven. Bake for 20 minutes first, then lower the temperature to 350 degrees. Continue baking until the crust turns a beautiful deep golden brown, which should take about 1 to 1 hours.

Serving Suggestions

After the pie is perfectly cooled, here’s the best part—serving! Slice generous pieces and pair them with warm vanilla ice cream on the side. The contrast of temperatures creates a mouthwatering experience that makes every bite unforgettable.

A Sweet Conclusion

There you have it—a perfect apple pie recipe that captures the essence of summer celebrations and the comforting spirit of autumn. This dessert is more than just a treat; it’s about creating memories with loved ones around the dinner table.

Whether you’re enjoying it during the 4th of July, sharing it at a family gathering, or indulging on a crisp autumn evening, this apple pie is sure to be cherished. Happy baking, and may your summer and autumn be as sweet as this delicious treat!

Tip

The pie can be prepared a day in advance. Keep it uncovered at room temperature, away from humidity. Leftovers can remain in the pie plate, loosely covered with foil, for several days, though the crust will gradually soften.

Sliced apple pie served with a scoop of vanilla ice cream