Apple Pie

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An absolute classic of American baking! Crisp, buttery pie crust meets a sweet, aromatic apple filling spiked with cinnamon and a touch of maple syrup. Made to perfection using the Thermomix®.

Serving Ideas: Dust with powdered sugar, serve warm with vanilla or cinnamon ice cream, or top with a dollop of whipped cream or rich caramel sauce.

Vorbereitung45

Zubereitung1 5

Gesamt2 50

Gericht: Dessert

Küche: American

Keyword: Apfelkuchen, Apple Pie, Cake, Herbst, Thermomix

Niveau: Easy

Servings:

Calories: 372kcal

Author: Christoph

Equipment

Thermomix
Schneidebrett
Messer
Große Rührschüssel
Tarteform Ø ca. 24-26 cm
Nudelholz
Silikonmatte (optional)
Backpinsel
Backblech

Zutaten

For the Pie Crust

350 g All-purpose flour Type 405 (approx. 12.5 oz)
200 g Cold butter cut into small cubes (approx. 7 oz)
50 g Brown sugar (approx. 2 oz)
40 g Cold water (approx. 1.5 oz)
1 pinch Salt

For the Apple Filling

1.3 kg Apples approx. 6-8 medium, e.g., Braeburn or Jonagold
1 Lemon juiced
100 g Brown sugar (approx. 3.5 oz)
50 g Maple syrup (approx. 2 oz)
40 g Cornstarch (approx. 1.5 oz)
1 tsp Vanilla extract
1.5 tsp Ground cinnamon
0.25 tsp Salt
30 g Unsalted butter cut into small cubes (+ a little extra for greasing the pan) (approx. 1 oz)

For the Egg Wash

1 Egg yolk
1 tbsp Milk

Zubereitung

200 g Cold butter
Make sure your butter is super cold and cut into small cubes.
350 g All-purpose flour, 200 g Cold butter, 50 g Brown sugar, 40 g Cold water, 1 pinch Salt
Add the flour, cold butter cubes, brown sugar, cold water, and salt to the mixing bowl and knead for 25 sec / Speed 5.
Bring the dough together and press it into a flattened disc. Wrap tightly in plastic wrap and chill in the fridge for 1 hour. This is crucial for getting that perfectly flaky crust and making it easy to roll out later!
1.3 kg Apples
Meanwhile, give the apples a good wash. Peel, core, and slice them into thin slices (about 3–4 mm thick). Slicing them thin ensures they bake up perfectly tender in the oven.

Pro Tip: You can use a mandoline slicer here to get super even slices.

1.3 kg Apples, 1 Lemon
Transfer the sliced apples immediately to a very large mixing bowl and toss them directly with the freshly squeezed lemon juice. This keeps them from browning and adds a bright, fresh flavor contrast.
100 g Brown sugar, 50 g Maple syrup, 40 g Cornstarch, 1 tsp Vanilla extract, 1.5 tsp Ground cinnamon, 0.25 tsp Salt
Now add the brown sugar, maple syrup, cornstarch, vanilla extract, cinnamon, and salt.
Toss everything thoroughly—your hands or a large spoon work best here—so every single apple slice is coated in that heavenly, warm-spiced mixture.
Let the spiced apples sit at room temperature for at least 15–20 minutes (idealerwise 30–60 minutes). As they sit, the apples release their juices, which mix with the cornstarch to create a luscious, glossy filling. Crucial tip: If you have a pool of excess liquid sitting at the bottom of the bowl that isn't clinging to the apples, do NOT pour it into the pie! It will make your filling too watery.
30 g Unsalted butter
Preheat your oven to 220°C (425°F) standard bake. Thoroughly grease a pie pan (approx. 24–26°C (80°F)m diameter) with butter.
Take the chilled dough out of the fridge. Divide it into two portions: about ⅔ for the bottom crust and ⅓ for the top crust or lattice.
On a lightly floured surface (or even better, a silicone baking mat), roll out the larger portion into a round roughly 30–32°C (90°F)m in diameter.
Gently transfer the rolled-out dough into your prepared pie pan, pressing it lightly into the bottom and up the sides. Trim off any excess overhang.
1.3 kg Apples, 30 g Unsalted butter
Mound the prepared apple filling evenly into the pie shell, mounding them slightly higher in the center. Dot the top of the apples evenly with the small butter cubes (about 30 g).
Roll out the remaining dough. You can either place it over the filling as a solid top crust (make sure to cut a few steam vents!) or slice it into strips to weave a gorgeous lattice top.
Trim off any excess dough around the edges and crimp the edges together to seal tightly.
1 Egg yolk, 1 tbsp Milk
Whisk the egg yolk with 1 tbsp of milk to make an egg wash. Brush it evenly over the top crust or lattice. This gives the pie that stunning golden sheen as it bakes!
Place the pie pan on a baking sheet (to catch any bubbly juices) and slide it into the preheated oven. Bake for 20 minutes at 220°C (425°F). That initial burst of high heat sets the crust quickly and makes it ultra flaky and crispy!
Reduce the oven temperature to 190°C (375°F) and bake for another 45 minutes, until the crust is a deep golden brown and the fruit filling is visibly bubbling through the vents (this means the apples are tender and the cornstarch has thickened!). If the crust is browning too quickly, tent it loosely with aluminum foil for the last 30 minutes of baking.
Remove the apple pie from the oven and let it cool on a wire rack for at least 3–4 hours (or until completely cool). This step is crucial—it allows the filling to set so you can slice clean, beautiful slices!

Notes

Serving Ideas:

Dust with powdered sugar

Warm with vanilla ice cream

With a dollop of whipped cream

Drizzled with caramel sauce

With a scoop of cinnamon ice cream

Plain / Enjoy as is