Homemade apple pie is perfect for the autumn season: simple, flavoursome, hearty, genuine. We are talking about a fragrant brizée pastry shell – a typical French pastry dough, prepared just like shortcrust pastry without eggs – that encloses a heart of sweet and juicy apples, tender and spiced just right.

We love this recipe because it does not require too much sugar, there is no need for eggs – it’s perfect for those who are intolerant or allergic – and it does not involve pre-baking the apple filling. Just a few classic ingredients in the service of a heavenly-tasting dessert. The recipe is traditional American, all you have to do is make it your own and bring it to the table as a Sunday dessert, as a treat for slow weekend breakfasts or as a healthy and nutritious snack.

Mouth already watering? Then let’s look at how to prepare homemade apple pie!

Traditional homemade American Apple Pie, but without eggs

INGREDIENTS (for a 26 cm pie tray)

For the brisée pastry, the egg-free shortcrust pastry

  • 325g 00 flour
  • 230g cold butter, cubed
  • 1 tablespoon caster sugar
  • A pinch of salt
  • 4 tablespoons iced water (up to 8, depending on the absorption of the flour)

For the apple filling:

  • 7/8 apples (we used Golden and Gala apples)
  • 120g raw cane sugar (you can reduce it to 100g or increase it to 150g depending on your taste)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • A pinch of ground cardamom seeds
  • A pinch of nutmeg
  • One tablespoon lemon juice
  • 2 tablespoons corn starch
  • 10g butter
  • 1 egg beaten with 1 tablespoon water (replace with milk if you cannot consume eggs)
  1. Pour half the amount of flour into a large bowl, add the cold butter and sugar and rub together with your fingers quickly, so as not to heat the butter too much.
  2. Add the remaining flour and knead until a crumbly mixture starts to form; it will only take a few moments.
  3. Add the ice water (if the dough flakes, add 2 to 4 more tablespoons of water) and continue kneading until well blended.
  4. Transfer the egg-free shortcrust pastry to a pastry board and shape it into a roll; cut it in half, then form two discs. Wrap with cling film and refrigerate for at least 1 hour (up to 2 days). You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it).
  5. Prepare the apple filling. Peel and then cut the apples in half; remove the cores and then cut into thin slices. Transfer to a very large bowl.
  6. Sprinkle the apples with the sugar, lemon juice, salt and spices; mix with your hands, so that it is as even as possible. Cover and set aside for half an hour at room temperature.
  7. Take the egg-free shortcrust pastry from the fridge and roll out a disc with a rolling pin, transfer it to the previously buttered baking tin (which you can line with baking paper) and remove the excess dough. If necessary, use it to patch up any tears on the edge.
  8. Mix the cornstarch with the apples. Spread them over the shortcrust pastry, pressing them down well with the back of a spoon. Keep adding apples until they are at the same height or a little higher than the edge of the pie.
  9. Pour the juice over the apples, this is the secret to cooking them to perfection.
  10. Cut strips from the second disc of dough and lattice the top of the apple pie (watch our video to find out how to do it the easy way!).
  11. In the holes between the shortcrust pastry strips, insert some thin slices of butter.
  12. Trim off any excess pastry, then fold the pastry into the edge.
  13. Beat the egg with a tablespoon of water and brush onto the pastry. Omit this step if you want an apple pie without eggs, you can easily replace the egg with milk.
  14. Bake the apple pie in the lower part of a preheated oven at 180°C for 75 minutes.
  15. If you notice that the apple pie is browning too quickly, shape some foil over an upside-down bowl and form a dome. Place the foil dome on top of the cake for the remaining baking time.
  16. Once cooked to perfection, take the apple pie out of the oven and leave to cool for at least 1 hour. Remember that the apple pie filling does not thicken completely until it has cooled right down.
  17. Your homemade apple pie is ready and perfect just as it is. But if you want the best, serve it with ice cream – salted caramel goes extremely well. Enjoy!
apple pie americana, servita con gelato - magazine palazzetti

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.