bake super juicy apple pies

Here’s a complete step-by-step recipe for Super Juicy Baked Apple Pies that come out perfectly tender, flavorful, and full of juicy apple filling.

Super Juicy Baked Apple Pies

Ingredients (makes 2 medium pies, about 8 servings)

For the pastry:

• 300 grams all-purpose flour

• 225 grams cold unsalted butter, cubed

• 1 teaspoon salt

• 2 tablespoons granulated sugar

• 6 to 8 tablespoons ice-cold water

For the filling:

• 6 large apples (a mix of tart and sweet apples like Granny Smith and Honeycrisp), peeled, cored, and sliced

• 100 grams granulated sugar

• 50 grams brown sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• 1 tablespoon lemon juice

• 2 tablespoons all-purpose flour (to thicken filling)

• 1 teaspoon vanilla extract (optional)

• 25 grams unsalted butter, cut into small pieces (for dotting)

For finishing:

• 1 egg, beaten (for egg wash)

• Sugar for sprinkling (optional)

Instructions

Step 1: Make the pastry

1. In a large bowl, mix the flour, salt, and sugar.

2. Add the cold cubed butter. Using your fingers or a pastry cutter, rub or cut the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized lumps.

3. Gradually add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overwork it.

4. Divide the dough into two equal discs, wrap in cling film, and chill in the fridge for at least 30 minutes.

Step 2: Prepare the filling

1. In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, flour, and vanilla extract (if using).

2. Toss gently to coat the apples evenly. Set aside.

Step 3: Preheat oven

• Preheat your oven to 190°C (375°F).

Step 4: Roll out the pastry

1. On a lightly floured surface, roll out one disc of chilled dough into a circle about 30 cm (12 inches) in diameter.

2. Carefully place the dough into a 23 cm (9 inch) pie dish, pressing gently to fit and leaving the edges hanging over.

Step 5: Fill the pie

1. Spoon the apple filling into the pastry-lined dish, spreading evenly.

2. Dot the filling with small pieces of butter.

Step 6: Top the pie

1. Roll out the second dough disc into a similar size circle.

2. Place it over the filling. Trim excess pastry from edges, leaving about 2 cm overhang.

3. Fold the overhang under itself and crimp or press with a fork to seal.

4. Cut a few small slits in the top crust to allow steam to escape.

Step 7: Apply egg wash

• Brush the top crust with beaten egg to give it a golden color.

• Sprinkle with a little sugar if desired for extra crunch and sparkle.

Step 8: Bake the pie

• Place the pie on a baking sheet to catch any drips.

• Bake in the preheated oven for 45–55 minutes until the crust is golden and the filling is bubbling.

Step 9: Cool and serve

• Let the pie cool for at least 30 minutes before slicing. This allows the filling to set and keeps the slices intact.

• Serve warm or at room temperature, plain or with cream, custard, or ice cream.