I have to tell you Stephanie, I have been following your web site for about 4 years now, and have made a lot of your recipes, but have to say your apple pie recipe is always a hit at our home when I make it. I'm 72 y/o and your recipes are so easy to follow, that it's always a pleasure to make something from your website. When I'm on the computer, my wife will ask what I'm doing, and my answer is, going to see Stephanie which brings out a laugh. Thank you, John
What i love about her is her honesty. Other baker's doesn't tell the truth but she always share us what she already knew, especially her recipes and possible mistake while baking that's why I respect her very much. Her recipes are delicious and accurate and helpful to the viewers who wants to learn baking especially a beginner that's why I always recommend her to my acquaintances because she is a legit humble baker unlike others who just want a praise on their skill but when you tried those recipes, failure or unless you are already a baker who just wants a new recipe.
I'm from Russia. Today is 4th of July, I bake classic American pie and listen Madonna - American Pie. Pretty nice day! Thanks for the recipe its sooooo delicious and I add it to my cook arsenal! Can't wait to made one for my parents and friends.
I just finished taking my apple pie out of the oven. It looks great. I made it just like you said. The idea of the liquid in the microwave was brilliant. In three hours I will know if my creation was a success. I used 10 apples in a 9 inch glass pie pan. Granny smith. Imagine you still getting comments after 3 years. This shows how good you are. Thanks, from Missouri.
Make it 9 yrs now and this is my go-to apple pie recipe! I've doubled the recipe on 3 birthdays in my family and everyone still raves about it each time😆😋😋
This recipe is great! I've made this 2 years in a row for Thanksgiving and everyone loved it! :) Somehow this year I burnt the juice in the microwave by putting it in for 6 minutes so I recommend 5 at the max. I ended up adding more lemon juice, spices, brown sugar, and milk into the apples, drained it again, microwaved it and that worked just as good.
I made this last week, and I loved this recipe! It came out amazing with a scoop of ice cream, just the right amount of sweetness. At first I doubt that 1/2 cup of sugar won't be enough but I was convince. The caramel sauce added great depth of flavor
My neighbor gave me some of his granny Smith apples off of his tree. I searched for a recipe!! YOURS looks amazing ...trying this, thank you soooo much. ❤
I just love your tip about letting the apples sit for their juices. I made the sauce and poured onto the apples before baking and it was delicious. This is now my go to apple pie recipe. Thank you
I found it much easier to add the foil ring (to stop the crust from browning too much) for the first 25 minutes and not the last. It it much easier to add a foil ring to a cold pie than a hot one!
I made this yesterday and OMG , it was just perfect, everyone loved it.... I am so much grateful to you Stephanie... This was my first ever attempt at any pie and I am in love with this now... You make everything look so much easier... Keep up the good work and keep inspiring us... Thanks a ton.... :)
I am coming back to this video to make my second pie following your instructions. The first one (my first pie, ever) was AMAZING. Today I am baking pies for Canadian Thanksgiving and am looking more forward to another one of these pies than the turkey! Thank you so much for your recipes and tutorials. They are awesome!
I was very hesitant to do an apple pie for the first time. I followed your recipe step by step and was surprised of the results. It was excellent. Thank you so much Joy of baking.
Thank You so much for sharing your apple pie recipe. I think is the best I ever had . A lady of my church gave me a lot of apples and I will enjoy preparing it for the church events. I love those cute furry ears behind the counter !
Thank you for the tips. I have followed the recipe with some variations. Today was my 4th shot at it. Each time the results were good. The variations I've tried include adding white raisins to the apple mix, be careful not to add to much. I used about 1/4 cup, 50 grams. This time I decided to ditch the raisins. Instead I mixed in some unsalted pecans. Chopped them lengthwise ( 4 cuts per pecan) and added 1/4 cup of them to the boiling apple juice along with 2 tablespoons of blueberry confit (jam with the berrys still in) plus 4 tablespoons of maple syrup. This melange took a while to boil down and thicken (15 minutes). I then added this to the apples with the cornstarch along with some almond powder and made the pie. What really makes making the pie very easy is I bought an apple peeler with a suction bottom. Magic piece of kit with adjustable depth of peel and easy core extraction. Prepping the apples for the pie takes minutes.
Thank you very much for this wonderful recipe! I've done this today (the dough for the pie crust did I prepare yesterday evening so it could rest in the fridge over night) and it just have tasted great!! My guests have been impressed, too! Your explanation was easy to understand and I like very much that you add measurements in grams. Thanks again! Greetings from Germany :)
I learned a different take on the apple pie from my Yorkshire grandmother and passed down for generations. First make a very short piecrust dough (I use lard). Next use very tart apples (Bramleys are great if you can get them, but Granny Smiths will do). Stew them with a tiny amount of water at a very low heat. The water is boiled off and the apple is reduced to a "fine froth", essentially apple sauce. The pie crust is rolled carefully with very little handling, to keep it from getting heavy. The top is put on then air vents are snipped with kichen scissors and the edge of the crust is pressed down using the scissors handles, giving a patterned look.the top of the pie is brushed with milk to brown it and then it goes into the oven. Note I add sugar to the apple sauce, put no cinnamon. If there is dough left over, flatten it a bit, brush with milk and put it in the oven with the pie to make the traditional Yorkshire "fatty cakes". Give it a try.
I made this pie this morning for my husband. I also followed your recipe for the pie crust. I LOVED IT. This is the best recipe for pie crust I have found and the apple pie. Thank you so much.
I baked an apple pie following your direction. Both this video and your pie crust video. It's the third time I have made a pie. This time was easier and it looks prettier. Thank you :)
Thank you for this excellent video - my first ever apple pie is in the oven - thank you so much - it smells good - now another few hours before I can cut into it. I wonder if I will be able to wait so long?
To keep raw crust from sticking to the surface when rollling it out, spray some cooking spray dowm before the flour. I like the that you can move the crust around easier without sticking
WOW! Thanks to you, I made the best pie crust ever! I left the apples in a S.S. bowl over night in water with 2 Vit.C tablets dissolved, with a plate over apples to keep them submerged. I drained and spiced, and let them set, and made my dough, but I only chilled it once, I thickened the spiced liquid, and then made the pie. It looked just like yours, after 3 hr. cooling, it was cut and NO seeping and cleanly came out in one beautiful piece! This is my new apple pie recipe, thanks again!
Today for Thanksgiving I wanted to make my first ever homemade apple pie completely from scratch and thanks to you it turned out perfect! The filling was absolutely delicious and crust was buttery. Thank you for making my first attempt a hit 😁
A promising recipe, will try! I like how the crust recipe "sounds". And the furry friend at the end of the working part... Priceless! :)) So sweet. And the apple juice trick... Great idea!
Joy of Baking Dear Stephanie, I want to thank you for sharing your secrets to the perfect pie. Thanks to your recipe and video I've been able to make perfect apple pies every time and have received so many compliments. Thanks again!
I live in 'apple' country and many of us love Gravenstein apples for pies .....they don't keep their shape; in fact they become sauce inside the pie. We love them that way! I enjoy your videos!
In the video you showed how to keep the crust from getting soggy by cooking the juices. My grandma used to either blind bake her crust and for baking fruit pies she would brush a little egg white on the crust prior to filling it with her apples or what ever fruit pie she was making
I live in 'apple' country and many of us love Gravenstein apples for pies .....they don't keep their shape; in fact they become sauce inside the pie. We love them that way! If you put in enough slices, there's no gap with the top crust. I enjoy your videos!
1st making a pie and followed your recipe. Came out sooooo good the crust is amazing thanks for all the TIPS you mentioned in the video NOT just posting it in your blog. KEEP IT UP ❤️
I really love all of your videos. You make even the most complicated recipes look easy. I was wondering if you have a video on making apple dumplings or turnovers?
+Joy of Baking Thank you for answering so quickly. I subscribed so if you ever decide to make one about other apple desserts, I will be certain to watch them. Thanks for the wonderful videos!
Stephanie, love your videos, they are very helpful, I live in Taiwan, But I'm an American I really miss food. Your videos are a big help to me I can bake things from home, I really like the metric and standard measurements you use in your videos. As everything here in metric and I am standard. Hadn't had a simple biscuit in years thanks to you, I have had them everyday for a week.. Now I am ready to try out apple pie. Thank you so much!!
Great recipe. Same and even additional tips as provided in cooking class @ $79.00/person. Great video, and thanks for the written version also. As a professional chef, this is the best explanation that I have ever seen written on the topic of preparing the perfect pie crust, yet simple enough that even a beginner cook would understand. Doesn't matter when it was written, it doesn't get any clearer than this. Thanks Stephanie.
I took a boys food class in high school under the direction of Margaret Casselberry In Lakeland Florida and she taught us how to make an apple pie. Excellent. This is a good video as well.
love you, you are the best. I look to for cooking needs, now I've bought three cans of apple filling and a Graham cracker crust. do it seems I still need to make a crust for the top layer. hope the Graham cracker crust is okay for this what you think
Instead of a pastry crust on top you could sprinkle on a crumble topping like the one I used in the Apple Crumble Pie. Here is the link. www.joyofbaking.com/PiesAndTarts/AppleCrumblePie.html
The recipe works ... tried this as an experiment with the crew during down time and nothing else to do ... got rave reviews ... "what bakery did this come from -- it's great!" ... we're not telling them. Thanks for sharing.
Well I just made your pie and it's cooking as I write, I didn't have enough apples so I asked my hubby if cherries go with apples and he said it sounded good so in they went also. Just 1 can, and there tart cherries. Lastly I meant to do a milk wash on the top of the pie crust but I had a senior moment and did an egg wash then I topped it off with cinnamon and sugar, I love to do that to apple pies. I cannot wait to try it and I just know by all the other comments were going to love it!
As a child I really wanted to try one of these pies, I think I saw them in Little Lulu's comic books, but no one in my family knew how to make pies. I found those little holes on the top to release steam the cutest thing. Now I'm learning how to make these from you! Thanks!
I tried this recipe and it has worked beautifully! The only thing I will say is that the caramel made from the apples burns very quickly, so don't put it in as long as she says! I would say 3-5 mins and pull it out as soon as you see it bubble/boil! I'm saying this because I put mine in for 5 mins and took it out, and it was a liquid but soon hardened like a rock. This might of been because my apples didn't produce enough liquid, and it just boiled faster than usual! Otherwise, good luck baking, and I hope this tip helps fellow bakers!
Hm, yes I suspect I should have trusted my instinct and taken it out as well. I'll let you know whether I have to show up with a store bought pie for 4th of July tomorrow...
That hardened sauce melted right into the filling after all. Funny story - I arrived with it intending to discreetly try a piece early just in case I needed to ditch the evidence when, five minutes later, someone came to me and told me my pie was good. They had dug in that quick. I was like "Really? ...Huh!"
I was apprehensive about that too, but then i figured it would be just as bad to have all that flavor removed. So I opted to view it as an experiment. I will admit that in the end, the goal of having a nice dry and fully cooked bottom crust was realized, but (for me) the filling suffered from being altogether too dry. I'll know better next time to limit the boiling to a shorter time. Live and learn! :)
Amazing! I know I'm a few years late. I got a craving for apple pie after searching Pinterest, google and other sites no other recipe caught my attention. Love how easy it is to make and how you explain things so clearly.
I've tried several recipes for apple pie. Most tell you to put the apples immediately after tossing the sugar mix into the dough and they all end up too soggy. This middle step to let them sit and then cook down the liquid gives you the best and most delicious results. The filling consistency is perfect!! Had been looking everywhere for this recipe again for my holiday baking! :)
Stephanie thanks for sharing, your video is the best one I've found on RU-vidn for making an apple pie. I especially like how you explain why you do everything, that makes it easy to understand. I have a question, would you need to change anything if you used a lattice crust? Like would you cook it for a shorter time period? Thanks!
