Sally's Baking Addiction Apple Pie: A Delicious And Classic Recipe

Sally's Baking Addiction Apple Pie: A Delicious And Classic Recipe

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30 Minute Homemade Soft Pretzels. Sallys Baking Addiction
30 Minute Homemade Soft Pretzels. Sallys Baking Addiction from sallysbakingaddiction.com

If you love the smell of freshly baked apple pies and the taste of sweet and tart apple filling encased in a flaky and buttery crust, then you’ll love Sally’s Baking Addiction Apple Pie recipe. This classic recipe has been perfected by the popular baking blogger, Sally McKenney, and has been tried and tested by thousands of her readers. In this blog post, we’ll share with you two variations of Sally’s Baking Addiction Apple Pie, so you can choose the one that suits your taste buds and kitchen skills. We’ll also provide you with all the details you need to make this pie, from the ingredients and equipment to the nutritional information and serving suggestions. Are you ready to bake?

Ingredients

For the Crust:

  • 2 and 1/2 cups (315g) of all-purpose flour
  • 1 teaspoon of salt
  • 1 tablespoon of granulated sugar
  • 1 cup (2 sticks or 226g) of unsalted butter, cold and cubed
  • 1/2 cup (120ml) of ice water

For the Filling:

  • 6 cups (about 6 medium) of peeled, cored, and thinly sliced apples (use a mix of sweet and tart apples)
  • 3/4 cup (150g) of granulated sugar
  • 2 tablespoons of all-purpose flour
  • 2 teaspoons of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of salt
  • 1 tablespoon of lemon juice
  • 2 tablespoons (28g) of unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tablespoon of milk or water (for egg wash)

Instructions

For the Crust:

  1. In a large mixing bowl, whisk together the flour, salt, and sugar.
  2. Add the cubed butter and use a pastry cutter or your fingers to incorporate the butter into the flour mixture until it resembles coarse crumbs.
  3. Add the ice water, 1 tablespoon at a time, and mix until the dough comes together and forms a ball.
  4. Divide the dough into two equal parts, flatten each part into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour or overnight.
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For the Filling:

  1. In a large mixing bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are evenly coated.
  2. Preheat your oven to 375°F (190°C) and place a baking sheet lined with parchment paper in the oven.
  3. On a lightly floured surface, roll out one disk of the chilled dough into a 12-inch (30cm) circle. Transfer the dough to a 9-inch (23cm) pie dish and trim the edges.
  4. Add the apple filling to the pie crust and dot it with small pieces of butter.
  5. Roll out the other disk of the chilled dough into a 12-inch (30cm) circle. Cut the dough into strips or use a cookie cutter to create decorative shapes.
  6. Arrange the dough strips or shapes over the apple filling to create a lattice or a full crust. Brush the top crust with egg wash.
  7. Place the pie on the hot baking sheet in the oven and bake for 45 to 55 minutes or until the crust is golden brown and the filling is bubbling.
  8. Let the pie cool on a wire rack for at least 1 hour before slicing and serving.

Nutritional Information

One serving of Sally’s Baking Addiction Apple Pie (based on 8 servings) contains:

  • Calories: 482
  • Total Fat: 26g
  • Saturated Fat: 16g
  • Cholesterol: 86mg
  • Sodium: 355mg
  • Total Carbohydrates: 60g
  • Dietary Fiber: 3g
  • Total Sugars: 35g
  • Protein: 4g

Cooking Time

Sally’s Baking Addiction Apple Pie takes about 1 hour and 45 minutes to make, including 1 hour of chilling time for the dough.

Equipment

  • Large mixing bowls
  • Pastry cutter or fingers
  • Plastic wrap
  • Rolling pin
  • 9-inch (23cm) pie dish
  • Baking sheet lined with parchment paper
  • Pastry brush
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Serving Suggestions

Sally’s Baking Addiction Apple Pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle caramel sauce over the pie for extra sweetness and richness. Enjoy it as a dessert or a treat for any occasion, from Thanksgiving to Christmas to a simple family dinner.

Variations

You can customize Sally’s Baking Addiction Apple Pie to your liking by:

  • Using different types of apples, such as Granny Smith, Honeycrisp, or Golden Delicious, depending on your preference and availability.
  • Adding other fruits or berries, such as pears, cranberries, or raspberries, for extra flavor and color.
  • Spicing up the filling with ginger, cardamom, or cloves, for a more complex and aromatic taste.
  • Using different types of crust, such as a crumb crust, a cheddar crust, or a gluten-free crust, depending on your dietary needs and preferences.

Substitutions

If you don’t have all the ingredients for Sally’s Baking Addiction Apple Pie, you can make some substitutions:

  • Use salted butter instead of unsalted butter, but reduce the added salt by half.
  • Use brown sugar, maple syrup, or honey instead of granulated sugar, but adjust the amount to your desired sweetness.
  • Use cornstarch or tapioca starch instead of flour, but use half of the amount and mix it with the sugar before adding it to the fruit.

Storage

You can store Sally’s Baking Addiction Apple Pie in the fridge for up to 4 days, covered with plastic wrap or foil. Reheat it in the oven or microwave before serving. You can also freeze the pie, wrapped in plastic wrap and foil, for up to 3 months. Thaw it in the fridge overnight before reheating it in the oven.

Tips

Some tips to make the perfect Sally’s Baking Addiction Apple Pie:

  • Use cold and cubed butter for the crust, and work quickly to avoid melting the butter with your hands or the room temperature.
  • Chill the dough for at least 1 hour or overnight, to relax the gluten and make the crust flaky and tender.
  • Preheat your oven and place a baking sheet lined with parchment paper in it, to ensure a crisp and cooked bottom crust.
  • Brush the top crust with egg wash, to give it a shiny and golden appearance.
  • Let the pie cool for at least 1 hour before slicing, to allow the filling to set and avoid a runny pie.
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Notes

This recipe makes one 9-inch (23cm) pie, with 8 servings. You can double the recipe to make two pies, or halve the recipe to make a smaller pie. You can also use store-bought pie crust, if you don’t want to make your own.

Frequently Asked Questions

Q: Can I use frozen apples for this recipe?

A: Yes, you can use frozen and thawed apples, but they may release more liquid and affect the texture of the filling. Drain the excess liquid before adding the apples to the pie crust.

Q: Can I make the dough and the filling ahead of time?

A: Yes, you can make the dough and the filling up to 2 days ahead of time and store them separately in the fridge. Let the dough and the filling come to room temperature before rolling out the dough and assembling the pie.

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