I finally mastered the PERFECT APPLE PIE recipe! The only recipe I'll ever use

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

Peel, core, and thinly slice 8 large Granny Smith apples to just under 1/4 inch thick.

Transfer the sliced apples to a large pot.

Add 100 g (1/2 cup) soft light brown sugar and 50 g (1/4 cup) white granulated sugar to the apples and mix well to coat.

Let the apple mixture sit for 15 minutes to draw out moisture.

After 15 minutes, add 1 teaspoon lemon zest, 1 tablespoon lemon juice, 38 g (5 tablespoons) all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ginger powder, 1/4 teaspoon ground nutmeg, 1/4 teaspoon all spice, 1/4 teaspoon salt, and 1/2 teaspoon vanilla to the pot and mix well.

Place the pot over medium heat and cook until the mixture gently bubbles, about 10 minutes, until apples soften slightly and liquid thickens.

Spread the apple mixture onto a tray to cool completely.

Prepare your pie crust (homemade or store-bought) and chill for 1 hour before rolling out.

Roll out one pie crust to about a 12-inch circle for a 9-inch pie dish, flouring the surface as needed.

Carefully roll the dough onto the rolling pin and unroll it into the pie dish, molding it without stretching.

Pour the cooled apple mixture into the pie dish, creating a slight mound in the center.

Dot the top of the apple filling with 28 g (2 tablespoons) of cold butter cut into cubes.

Roll out the second pie crust to about an 11-inch circle and cut into 1-inch wide strips for a lattice top.

Lay half of the strips vertically across the pie, folding back every other strip to place a new strip horizontally, then unfold the vertical strips over it.

Repeat the process until a crisscross pattern is formed on top of the pie.

Trim any excess strips hanging over the edges and roll the outer edges of the dough inwards to create a thick rim.

Flute the edges of the pie crust by pinching the dough with fingers.

Lightly beat an egg and brush it over the top of the crust, then sprinkle 1 tablespoon of white granulated sugar on top.

Place the pie in the fridge while preheating the oven to 425°F (220°C).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens