This is the perfect Apple Pie! Not only is this pie loaded with Honeycrisp apples, it is laced with Boiled Cider! I learned about Boiled Cider from King Arthur Flour where you can purchase it, or you can make it yourself, which I do!
The photo is the boiled cider that I make. That is all it is, boiled cider. I take a bottle of good apple cider, bring to a boil, reduce the heat and cook, stirring occasionally, until cooked down to a syrup. https://amzn.to/30rTMPw
this. perfect apple pie.
I also precook the filling before baking. Have you ever made an apple pie, piled it high with apples, then after baking, your apples sunk and you just have a crust on top and 3 inches below is your filling? I have and that’s why I cook a little first.
What are the best apples for apple pie? Here’s a list from Taste of Home:
Braeburn
If you’re looking for a good balance between sweet and tart, Braeburn is an excellent choice. It has a very concentrated apple flavor that becomes more pronounced when it’s baked. Add the fact that it naturally contains cinnamon and nutmeg-like flavors, and this New Zealand apple is a no-brainer to use in apple pie. It doesn’t hurt that it has a super crisp, firm texture that doesn’t lose its form as it bakes, either.
Cortland
Unlike most apples, Cortlands don’t turn brown after they’re sliced, so you don’t have to worry about storing them in water while you prepare the rest of the ingredients. That said, you’ll want to use these New York-grown apples soon after they’re harvested because their super sweet, slightly tart flavor fades quickly. This McIntosh variety is extra juicy and has a crisp texture, making it perfect for something like Mom’s Fried Apples.
Golden Delicious
These bright yellow apples certainly don’t stand out as an eating apple; they have a mealy texture and a not-too-sweet, not-too-tart flavor. The heat of the oven coaxes out their sweetness, though, and they take on honeyed notes. Golden Delicious will break down and lose their shape more than some of the apples on this list, so don’t reach for these if you’re hoping for firm chunks of apples. They’re absolutely perfect in softer recipes like custard apple pie.
Granny Smith
If you ask most chefs about their go-to baking apple, this one will be it. Granny Smiths are available year-round, and you’ll immediately recognize them by their bright green skin and extra tart flavor. The high acidity contributes to the apple’s flavor as well as its ability to hold together as it bakes. If you like the texture but want a sweeter filling, try blending them with some of the sweeter apples on this list.
Jonagold
This apple is a cross between a Jonathan and Golden Delicious, giving it an appealing greenish-yellow color with red splotches. It has the same honeyed flavor as Golden Delicious, but it’s sweeter with a bolder, more puckery finish. The firm-fleshed, crisp, acidic apple is a great choice for slow-cooked apple desserts, like this Apple Comfort recipe.
Honeycrisp
These are one of our favorite snacking apples because they’re so intensely sweet. They have become wildly popular in the last few years, driving up the price tag, but they’re worth it. When baked, they don’t break down too much but their sweet flavor intensifies, becoming fun and complex. That’s why we use them in this wow-worthy apple pie recipe.
McIntosh
McIntosh is a classic apple with bright red with green splotches. The early harvests tend to be more acidic, while late-season McIntosh are sweeter and juicier. They have an incredible warming spice flavor, but they do tend to break down as they cook. That makes them the ideal sweet apple to pair with something tart (like Granny Smith) for pies and baked goods.
Here’s another favorite pie in our home! The Cherry Pie. Here’s the link: Allen’s Favorite, Delicious Cherry Pie
Here’s the recipe for this delicious apple pie!
Perfect Apple Pie
Ingredients
- 1 Prepared pie crust (I used Pillsbury store bought, but use your favorite)
- 8 Cups peeled, sliced apple (from about 3 1/4 pounds whole apples) I used a combination of Grammy Smith and Honey Crisp
- 2 Tbsp Lemon juice
- 3/4 Cup Sugar
- 2 Tbsp All purpose flour
- 2 Tbsp Cornstarch
- 1/4 Tsp Salt
- 1 Tsp Cinnamon
- 1/4 Tsp nutmeg
- 1/4 Tsp Allspice
- 1/4 cup boiled cider or undiluted apple juice concentrate (see comments in post how to make your own)
- 2 Tsp Vanilla (optional)
- 2 Tbsp Butter
Instructions
- Preheat the oven to 425 degrees. Place the bottom crust in the bottom of your pie pan.
- Combine the spices, flour and cornstarch and set aside.
- Melt the butter in a large pan and add the apples. Cook turning periodically until the apples begin to soften. Add the sugar and lemon juice and combine along with the vanilla.
- Stir in the dry ingredients and mix well. Pour the apple mixture into the crust evening out.
- Place the top crust and crimp the edges, and put vents in the top of the pie. You can also make the top a lattice top. Brush the top of the pie with a beaten egg or with heavy cream.
- Place on a cookie sheet, place in the oven and cook until golden brown. Let the pie fool before slicing if you can wait! Serve with vanilla ice cream or whipped cream.