Bangladeshi Regional Food Recipe : Morich Khola in Noakhali
By Rojina Zaman
Classic Homemade Apple Pie Recipe | Easy Flaky Apple Pie
Nothing captures the cozy feeling of autumn quite like a freshly baked homemade apple pie. With its buttery, flaky crust and perfectly spiced apple filling, this timeless dessert is ideal for family gatherings, holidays, or simply enjoying with a cup of tea or coffee. This easy-to-follow recipe will help you create a bakery-quality apple pie right in your own kitchen.
Ingredients
Instructions
Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Roll out half of the pie dough into a circle about 1/8 inch thick. Carefully place it into a 9-inch pie dish and refrigerate while preparing the filling.
Make the Filling: In a bowl, combine - Brown sugar, Granulated sugar, Flour, Cinnamon, Ginger, Nutmeg. In another large bowl, toss the sliced apples with lemon juice. Add the dry mixture and mix until every apple slice is evenly coated.
Fill the Pie: Transfer the apple filling into the prepared pie crust. Dot the top with small pieces of butter for extra richness.
Create the Top Crust: Roll out the remaining dough and cut it into strips. Arrange them in a lattice pattern over the apples. Trim the edges, seal them well, and flute the crust.
Brush & Finish: Brush the lattice crust with the beaten egg white. Sprinkle with coarse sugar and a pinch of cinnamon if desired.
Bake: Bake on the lowest oven rack for 60–70 minutes, or until the crust is beautifully golden brown and the filling is bubbling. If the crust browns too quickly, loosely cover it with aluminum foil.
Cool Before Serving: Allow the pie to cool completely on a wire rack before slicing. This helps the filling set properly and creates neat slices.
Nutrition Facts
| Calories | 467 kcal |
| Protein | 5 g |
| Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 58 g |
| Sugars | 26 g |
| Fiber | 2 g |
| Cholesterol | 64 mg |
| Sodium | 331 mg |
Chef Tips
- Granny Smith apples are excellent because they stay firm during baking.
- Mixing two or more apple varieties creates a more complex flavor.
- Always chill the pie crust before baking for flakier layers.
- Avoid overfilling the pie to prevent spills.
- Let the pie cool for at least 2 hours before cutting.
Frequently Asked Questions
Which apples are best for apple pie?
Granny Smith apples are the most popular choice because they are firm and pleasantly tart. Honeycrisp, Braeburn, Cortland, and Pink Lady are also excellent options.
Can I use different apple varieties?
Yes. Combining two or three apple varieties gives the pie a richer flavor and better texture.
Why is my apple pie watery?
Too much moisture can come from juicy apples or allowing the filling to sit too long before baking. Mixing the filling just before assembling the pie helps reduce excess liquid.
How do I prevent a soggy bottom crust?
Bake the pie on the lowest oven rack and ensure the oven is fully preheated. You can also preheat a baking sheet and place the pie on it while baking.
How long can I store apple pie?
The pie can be kept at room temperature for up to 2 days. After that, refrigerate it for another 2 days.
Can I freeze apple pie?
Yes. Apple pie freezes well for up to 3–4 months. It can be frozen either before or after baking.
How should I serve apple pie?
Serve warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce for an extra-special dessert.
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Rojina's Recipe
arrange | cook | taste
Dhaka, Bangladesh
+880 1720-123854
info@rojinasrecipe.com
Classic Homemade Apple Pie Recipe | Easy Flaky Apple Pie
Nothing captures the cozy feeling of autumn quite like a freshly baked homemade apple pie. With its buttery, flaky crust and perfectly spiced apple filling, this timeless dessert is ideal for family gatherings, holidays, or simply enjoying with a cup of tea or coffee. This easy-to-follow recipe will help you create a bakery-quality apple pie right in your own kitchen.
Ingredients
Double-crust pie dough, 6–7 cups peeled and thinly sliced tart apples (about 5 medium apples), 1/3 cup granulated sugar, 1/3 cup brown sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice, 1 tablespoon butter, 1 egg white, beaten until foamy, Turbinado sugar, Ground cinnamon, Vanilla ice cream, Caramel sauce
Instructions
- Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Roll out half of the pie dough into a circle about 1/8 inch thick. Carefully place it into a 9-inch pie dish and refrigerate while preparing the filling.
- Make the Filling: In a bowl, combine - Brown sugar, Granulated sugar, Flour, Cinnamon, Ginger, Nutmeg. In another large bowl, toss the sliced apples with lemon juice. Add the dry mixture and mix until every apple slice is evenly coated.
- Fill the Pie: Transfer the apple filling into the prepared pie crust. Dot the top with small pieces of butter for extra richness.
- Create the Top Crust: Roll out the remaining dough and cut it into strips. Arrange them in a lattice pattern over the apples. Trim the edges, seal them well, and flute the crust.
- Brush & Finish: Brush the lattice crust with the beaten egg white. Sprinkle with coarse sugar and a pinch of cinnamon if desired.
- Bake: Bake on the lowest oven rack for 60–70 minutes, or until the crust is beautifully golden brown and the filling is bubbling. If the crust browns too quickly, loosely cover it with aluminum foil.
- Cool Before Serving: Allow the pie to cool completely on a wire rack before slicing. This helps the filling set properly and creates neat slices.
Nutrition Facts
| Calories | 467 kcal |
| Protein | 5 g |
| Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 58 g |
| Sugars | 26 g |
| Fiber | 2 g |
| Cholesterol | 64 mg |
| Sodium | 331 mg |
Chef Tips
- Granny Smith apples are excellent because they stay firm during baking.
- Mixing two or more apple varieties creates a more complex flavor.
- Always chill the pie crust before baking for flakier layers.
- Avoid overfilling the pie to prevent spills.
- Let the pie cool for at least 2 hours before cutting.
Md Mominuzzaman
3 recipes contributed