Cindy Rahe's Apple Pie
Try this Cindy Rahe recipe, or contribute your own.
Try this Cindy Rahe recipe, or contribute your own.
- 1 large egg
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 2 tablespoons cornstarch
- 1 tablespoon milk
- pinch salt
- sanding sugar for sprinkling
- 1 1/2 teaspoon cinnamon
- 1 1/2 cups (3 sticks 337g) cold unsalted butter
- 3 cups (390g) all-purpose flour
- 3/4 cup (173ml) full fat sour cream
- 2 pounds mixed apples (i like granny smith braeburn, and honey crisp)
- 1/2 cup (100g) sugar
- Carbohydrate 1.01920479208273 g
- Cholesterol 17.75 mg
- Fat 0.45942666666681 g
- Fiber 0.183324994929585 g
- Protein 0.582444583340907 g
- Saturated Fat 0.153700416666692 g
- Serving Size 1 1 to 15 serving (83g)
- Sodium 310.040188089797 mg
- Sugar 0.835879797153141 g
- Trans Fat 0.07608325 g
- Calories 10 calories
Step-by-step
- Make the pie dough and chill: Cut the cold butter into cubes and set aside for 5 minutes to take the chill off. In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cubes of butter and work them into the flour with your fingers. Pinch and rub the cubes of butter together until the mixture resembles coarse meal with some chunks of butter. Add the sour cream and use a fork to mix it into the flour-butter mixture until it forms big curds of dough. Turn the dough out onto a counter and use your hands to gather it into a large ball. Cut it in half with a knife and pat each half into a thick rectangle. Sprinkle each rectangle with a little flour, wrap in plastic wrap, and refrigerate for at least an hour or up to a day ahead (or freeze and then thaw overnight in the fridge). (See detailed instructions with photos for making the dough in our Sour Cream Pie Crust recipe.)
- Roll out the dough: Roll out 1 of the rectangles of dough into a thin rectangle roughly 11 x 15 inches (slightly larger than your pan). Gently transfer the crust to a quarter-sheet pan or jelly roll pan, and fit it into the corners. The crust should hang over the sides by about an inch. Do not trim. Transfer the pan to the fridge and refrigerate for 15 minutes.
- Prepare the apple filling: Peel and core all of the apples. Cut them into 1/2 inch chunks. In a large mixing bowl, combine the cut apples, sugar, cornstarch, cinnamon, and a pinch of salt. Remove the bottom crust from the fridge and spread the apple filling evenly over the surface of the crust.
- Roll out the top crust: Remove the remaining rectangle of dough from the fridge and roll it into a large rectangle roughly 10x13 inches (about the same size as your pan). At this point, you have two choices: Traditional Top Crust: Transfer the rolled-out dough over the apples. Roll and crimp the edges. Cut six vents in the top; three on top and three on the bottom. Lattice Top Crust: Cut the rolled-out dough into strips and weave or braid the strips into a decorative lattice top crust. Roll and crimp the edges.
- Chill the pie and preheat the oven: Transfer the pie to the fridge and chill for 30 minutes while the oven heats. Heat the oven to 375F.
- Brush the top of the pie with egg wash: In a small bowl, whisk together the egg and milk. Brush the top of the pie with the egg wash and sprinkle with sanding sugar.
- Bake the pie: Place the pie on top of a larger sheet pan or baking sheet to catch any drips. Bake for 50 to 60 minutes, or until the top is golden and the center of the pie is bubbling.
- Cool completely: Cool the pie completely before serving, about 45 minutes. The fully baked pie can also be covered in foil, stored on the counter, and served the next day. Warm briefly in the oven if desired before serving. Leftovers will also keep, wrapped in foil, for about 2 days at room temperature or about 5 days refrigerated.
My Cozy Kitchen Adventures: A Simple Apple Pie Story
Baking has always been my sanctuary, a place where I can escape the daily grind and reconnect with something simple and beautiful. The rhythmic mixing, the comforting aroma of spices, and the anticipation of the final product—it's a meditative process, a quiet conversation between me and the ingredients. Today, I'm sharing a recipe that's become a staple in my kitchen: a classic apple pie, made with a touch of my personal flair. It's not about fancy techniques or complicated steps; it's about creating something delicious and heartwarming from scratch, something that evokes the cozy feeling of home.
This apple pie isn't just a dessert; it's a story. It's the story of crisp autumn days spent picking apples with my family, the story of cozy evenings spent gathered around the kitchen table, sharing laughter and slices of warm pie. It's a recipe passed down, not just through generations, but through experiences – each bake a reflection of my mood, my day, my life. The golden brown crust, the sweet and tart filling—they are symbols of those quiet moments, those cherished memories. The simplicity of this recipe allows for personal expression; you can adjust the sweetness, the spices, the type of apples to your liking, making it uniquely yours. It's a blank canvas onto which you can paint your own culinary masterpiece.
The beauty of baking, especially with something as classic as an apple pie, lies in its imperfection. No two pies are ever exactly alike. Some may have a slightly darker crust, some a more vibrant filling. But that’s part of the charm! Each imperfection tells a story, a testament to the handmade nature of this simple delight. It's a reminder that even in the midst of our busy lives, we can still find moments to create something beautiful, something to share, something to savor.
This pie is more than just a recipe; it's a tradition, a comfort, a connection. It's a taste of home, no matter where you are. So, gather your ingredients, roll up your sleeves, and let the magic of baking transform your kitchen into a haven of warmth and deliciousness. And remember, the best part of baking isn't just the finished product, but the journey itself – the moments of quiet contemplation, the gentle kneading of the dough, the anticipation of the first bite. Enjoy the process, enjoy the pie, and most importantly, enjoy the memories you'll create along the way.
Ingredients: (This section is intentionally left out from the blog post, per the user instructions)
Instructions: (This section is intentionally left out from the blog post, per the user instructions)
So, whether you're a seasoned baker or a kitchen novice, I encourage you to give this recipe a try. Let the scent of cinnamon and apples fill your home, and let the simple act of baking bring a little extra warmth and joy to your day. And remember, the most important ingredient in any recipe is love – put your heart into it, and your pie (and your heart!) will be overflowing with deliciousness.
Happy baking!
