Italian Apple Pie, this is the Best Apple Pie I have ever tasted. An easy made from scratch flaky crostata pie crust with a yummy syrupy apple filling. Can’t get much better than that!
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Homemade Apple Pie
Homemade Apple PieWhat is so great about autumn? I say apples! I love apples raw or cooked, anyway anyhow. From Apple Turnovers to an Easy Italian Apple Cake oh and don’t forget the Apple Bread!
The other weekend we had friends over for dinner and my friend made a pie or as it’s called in Italian, Crostata, for dessert. I couldn’t wait to try it considering it was full of Apples and Cinnamon.
I have to tell you this is an amazing “Italian” Apple Pie, made with the classic Italian flaky Pastry. The filling is almost fully cooked before being baked.
Interesting I thought, and naturally I had to ask for the recipe from my friend. Everyone enjoyed the Italian take on a Classic Apple Pie.
How to make Homemade Apple Pie
- In a medium bowl whisk together the flour, sugar and baking powder.
- Cut in the butter with a pastry blender or freeze the butter and grate it into the dough then combine with a fork, until it resembles coarse crumbs.
- Add the eggs and the egg yolks, bring it together slightly, mixing with a fork.
- Turn the dough onto a lightly floured surface, work the dough together to form a soft dough (if too sticky add a little more flour).
- Wrap in plastic and refrigerate for at least 30 minutes.
- Remove the dough from the fridge, knead it a couple of times to soften it up, if needed.
- Divide the dough into 2 equal parts, roll with a lightly floured rolling pin into two circles.
- Line the prepared pie plate with the dough.
- Meanwhile while the dough chills in the fridge, start to prepare the filling.
- In a large pot add the butter and melt over low heat.
- Add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10-15 minutes stirring often.
- Add the cornstarch, and stir to combine, continue to cook for approximately 3-5 minutes until thickened, remove from the heat.
- Pour the filling in the pie crust and top with second pie dough, make strips or cut outs with a small cookie cutter.
- Bake in the pre-heated oven for approximately 30 minutes.
What are the best Apples for making pies?
I usually reach for Royal Gala when I am ready to bake with apples, but other good choices are Cortland, Golden Delicious, Jonagold, Idared, Granny Smith and Rome Beauty.
How to store Apple Pie
Cover the pie loosely with foil or plastic wrap, it can be kept at room temperature for one to two days. If kept in the fridge it will last up to five days, cover well.
The pie can also be frozen, although it is better to freeze the pie unbaked. Wrap the pie well in plastic and place in an air tight freezer bag. It will last up to two months in the freezer.
When it is time to bake it, unwrap it and then bake the pie unthawed. It will probably need extra time to bake.
Unfortunately I’m not and nor will I ever be a contender for Bake off Italia or any other Bake off. Not because I don’t think I am a good enough baker (ok pat myself on the back),
but because I cannot decorate a cake or do fancy dough work with a pie or cake to save my life.
For this reason I have to thank the inventor of all those fancy cookie cutters. It makes pie making a lot more fun. Although my daughter informs me all I need to do is practice.
But I do have to tell you that this is one of The best if not The Best Apple Pies I have ever tasted, seriously, the taste is mouth-watering and the crust is perfect.
Maybe it’s because the filling is semi-cooked first giving it a little caramel kick?
So please now is a great time to make a pie especially an Italian Apple Pie. And of course don’t forget the Vanilla Ice Cream, can’t go wrong with Pie and Ice Cream. Enjoy!
Homemade Italian Apple Pie
Ingredients
FOR THE PIE CRUST
- 1 3/4 - 2 cups flour
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons butter softened
- 1 1/2 teaspoons baking powder
- 1 large egg
- 1 large egg yolk
FOR THE APPLE FILLING
- 3 apples cleaned and chopped (I use Royal Gala)
- 2 teaspoons cinnamon
- 1/3 cup + 2 tablespoons butter
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons cornstarch
Instructions
- Pre heat oven to 350F (180C). Grease and flour an 8" or 9" pie plate (20-23 cm)
- FOR THE PIE CRUST
- In a medium bowl whisk together the flour (start with 1 3/4 cups) sugar and baking powder, cut in the butter with a pastry blender until it resembles coarse crumbs, then add the egg and egg yolk, bring it together slightly with a fork. If dough is too wet then add extra flour, one tablespoon at a time.
- Turn onto a lightly floured surface, work the dough together to form a soft dough (if too sticky add a little more flour). Wrap in plastic and refrigerate for at least 30 minutes.
- Remove from fridge and knead a few times to soften up the dough, if needed. Divide the dough into 2 equal parts, and roll with a lightly floured rolling pin into two circles. Fit the dough into the prepared pie plate with the dough.
FOR THE APPLE FILLING
- Meanwhile, while the dough chills in the fridge start to prepare the filling. In a medium-large sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low / medium heat for approximately 10-15 minutes, stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3-5 minutes until thickened (will still be a little runny), remove from heat.
- Pour the filling on the pie crust and top with the second pie dough*. Bake for approximately 30 minutes. Check after 20 minutes and if crust is browning too much then cover with foil and continue baking. Enjoy!
*You can cover with strips, or use a small cookie cutter to make different forms.
Nutrition
Updated from September 14, 2014.
Bryan Gogal says
Well now, that was certainly interesting! I’m more accustomed to a North American pie crust that is flaky – this crust is friable. Certainly nothing wrong with that – in fact I think I much prefer a crust that is more tender than flaky. One thing about adding the cornstarch to the apples – I would suggest you remove the apples from the liquid first then make a slurry with the cornstarch before adding it to the apple liquids. Less chance of getting lumps in the sauce. Once thickened – then add the apples back in.
Rosemary says
Hi Bryan, thanks, glad you like the pastry. I actually prefer it also. To tell the truth I have never had a problem with lumps in the sauce, if it works for you that’s great. But I actually like to share the authentic Italian way that I learned here. Thanks. Have a wonderful Sunday.