The perfect apple pie is in your grasp! The 3 most important parts of this fall treat

If you want a perfect apple pie, keep these things in mind.

Apple is a classic fall flavor, and a classic apple pie is a popular pick!

Baker Madison Reid says there’s an art to the perfect apple pie, carefully calculated in each delicate layer. She has mastered that art, and shared the principles she believes make up the most perfect apple pie.

What variety of apple should you use in apple pie?

Madison likes to use a couple different varieties of apples. She said this is the most important part of an apple pie, in her opinion. Reach for a couple of sour apples, a few sweeter apples, and one  in-between. The variety of apples will compliment each other!

Should you cook the apples before adding them into the pie?

Yes! Madison said this makes all the difference. Cook your apples with seasonings and sugar to make them extra juicy and flavorful. Use flour to thicken the filling—the pH level of the flour pairs with the acidity of the apples to create the perfect thickener.

Does ingredient temperature and quality really matter?

It’s important to always use cold, unsalted butter when baking. The salt content of butter will vary from brand to brand, and this will affect the end taste of your recipe. Too much salt can change the entire flavor of your treat.

Salt varies in quality. Use real sea salt or kosher salt so your salt flavor isn’t diluted with other minerals. You want smaller granules, so the salt can melt down when baked.

When Madison says ice cold water, she means it! Fill up a glass with the coldest water you can crank out, and then add ice. “The temperature of your pie dough is EVERYTHING when making a pie. You must add freezing cold water,” Madison added.

Madison has an online masterclass on her website that dives even deeper into the art of apple pie. Find it here.

Apple Pie

Recipe by Madison Reid

Total Time: 1 hour 30 minutes
Prep Time: 45 minutes
Cook Time: 45 minutes
Servings: 8

A buttery, flaky crust paired with sweet crunchy apples. This pie will be the star dessert at any gathering.

INGREDIENTS

Crust

• 2 1/2 cups all Purpose Flour
• 1 cup unsalted Butter
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 8 tbsp ice water
• 1 tsp milk
• 1 egg white

Filling

• 6 apples
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 tsp fine sea salt
• 1/4 tsp nutmeg
• 1 1/2 tsp cinnamon
• 3 tbsp flour

METHOD

1. Mix flour, sugar, salt in a bowl. Cut in cold butter. Break up butter and slowly add cold water. Divide into two discs, wrap in plastic wrap, and place in fridge for 30 minutes.
2. Core, peel and chop up apples. Add to medium sauce pan. Stir in sugars, salt nutmeg and cinnamon. Place on medium heat and cook until juices fall to bottom of pan. Add in flour. Continue to cook and stir occasionally for 5-10 minutes, until thickened.
3. Pour out filling onto cookie sheet to cool while you roll out your pie crust.
4. Rollout bottom crust, gently press into pie plate, place in fridge.
5. Roll out top crust
6. Remove bottom pie crust from fridge, pour filling into the pie plate. Place top crust on top and crimp edges.
7. Place assembled pie in freezer for 30 minutes while you preheat your oven to 400 degrees with empty cookie sheet inside
8. Place pie on cookie sheet in oven, cook for 30 minutes. Cover pie with tinfoil, reduce heat to 375 and cook for 15 minutes. Cool & set for 2 hours before serving

Find more from Madi on Instagram, @_mrs.madi_, or on her website, mrsmadi.com.