Make Ahead

Homemade Apple Pie

October 25, 2016
1 Ratings
Photo by VibrantPlate
  • Serves 8
Author Notes

This apple pie is rustic and classic, just like grandma used to make it. Just like a good homemade pie is supposed to be. —VibrantPlate

What You'll Need
  • 400 grams All purpose flour
  • 200 grams Butter
  • 100 grams Powdered sugar
  • 1 pinch Salt
  • 1 tablespoon Baking powder
  • 1 Vanilla sugar
  • 2 Egg yolk
  • 2 tablespoons Sour cream
  • 1000 grams Sour apples
  • 2 tablespoons Sugar
  • 1 tablespoon Rum
  • Dash Cinnamon
  • 50 grams Butter
  • 2 tablespoons Breadcrumbs
  1. For the pie dough: Add butter to a large bowl and knead with your hands until it softens. Add flour, baking powder, a pinch of salt, sugar and vanilla sugar. Knead everything into a loose dough with lumps, then add egg yolks and sour cream. Combine quickly into a firm ball of dough, cover with cling film and refrigerate for at last half an hour.
  2. In the meantime prepare the filling: Peel apples and grate them (or cut into small pieces). Add sugar, rum, cinnamon and butter-toasted breadcrumbs, and combine thoroughly. If your apples are too juicy, squeeze out some of the moisture.
  3. Preheat oven to 180°C. Coat pie pan with butter or oil.
  4. Take the dough out of the fridge and divide: one cut 2/3 (for the bottom), one 1/3 (for the top). Roll out the larger dough cut into a flat circle, about 0,5 cm thick. Do that on a large towel, dusted with flour, or on cling film. Then, carefully place the dough on top of the pie pan and push the dough down and into the sides to form the crust.
  5. Cover the dough with apple filling generously.
  6. Take the remaining 1/3 dough, roll it out into a circle, then with a knife cut into strips about 1 cm in size. Place the dough strips on top of the apple filling in a net pattern. Rub the dough net with sourcream and then place in the preheated oven to bake for about 45 minutes.
  7. When baked, remove from oven and let it cool completely before serving. Optionally, dust with powdered sugar.

See what other Food52ers are saying.

  • Katie Beach
    Katie Beach
  • VibrantPlate

2 Reviews

Katie B. November 23, 2016
So...step 4 & step 6 are exactly the same...otherwise it looks good enough to try...with bourbon instead of rum, of course!
VibrantPlate November 24, 2016
Hi Katie, thanks for the comment! You are right, this is a mistake and I corrected step 6! Thanks for letting us know. Sure you could try bourbon :) We used a dark aged rum (not the light variety), which is common to use in cooking in our country :)