The Ultimate Apple Pie: The Best (and Easiest) Pie Ever for $6 of Aldi Ingredients
This ultimate apple pie is made from mixed apples and ready-made crusts from Aldi. The secret is the addition of fresh ginger and lemon juice, which make it the best sweet-tart pie you've ever tasted.
You don't need a pie plate or any special ingredients besides a grater and a paring knife to make this recipe. Yes, you can cook a fresh-from-scratch (almost) apple pie in a little over an hour for around $6.
The best apple variety for pie is..........several different varieties in one pie to give a deep and complex flavor profile.
This apple pie recipe calls for several varieties of apples. I used Granny Smith, Honeycrisp, and Snapdragon, the best varieties available in the late Fall. But use what you like and can find. Aldi has a nice variety, as do most supermarkets and fruit stands.
How To Make the Ultimate Great Apple Pie
You can rely on ready-made crusts to make a great pie, but you must start with fresh apples. A pie will require 6-8 large apples, peeled, cored, and sliced thinly (1/8 inch). If the apples are sliced thinly, they will bake evenly and more quickly, so the crust isn't overdone before the apples are tender.
This recipe does not require cooking the apples before placing them in the crust to bake--who has time for that? If you slice the apples thinly, cooking on the stove is unnecessary. As you slice the apples, squeeze the juice of a fresh lemon over them. This keeps the apples from browning and makes them tarter and more complex in flavor. Add the sugar and spices after you finish slicing the apples and coating them with lemon juice. Then, let this mixture set for about 30 minutes. This will cause the apples to release their juices. After 30 minutes, taste and make sure you have used enough sugar and spices, and notice how much juice the apples have released. If there is an extreme amount of juice, you may need an extra tablespoon of cornstarch. Add the cornstarch and salt and stir well.
Dot the pie with 2 tablespoons of butter cut into small cubes. Carefully place the top crust over the pie and crimp the edges to match the crust below. Cut off the excess. You might want to use an egg wash and sprinkle sugar. The pie in the picture was baked without an egg wash or sugar, but some folks really like the shiny/sparkly effect of an egg wash and sugar. Cut decorative vents to let out steam. Cover the edges with foil for the first 20-30 minutes of baking. Remove the foil and bake until the pie is nicely browned, for about 20 additional minutes.
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