Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
Nothing says "cozy gathering" quite like homemade apple pie. I can still remember the delightful aroma filling my childhood kitchen whenever my mom baked one. As the pie baked, we’d impatiently wait, trying our best to guess when we could dig in.
This Fuji apple pie pairs perfectly with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It’s also a terrific companion to that warm cup of coffee or spiced cider we all love in the fall. Slice it up and watch smiles spread all around.
Apple pie is a staple dessert in many homes, and I believe every family should have a go-to recipe. This version stars juicy Fuji apples, known for their natural sweetness and crisp texture, which hold up beautifully during baking.
With a flaky homemade crust that envelopes the flavorful filling, every slice offers a mouthful of comfort. Whether you’re celebrating a holiday, hosting friends, or just want a treat for yourself, this pie will steal the show.
The taste of this pie is an exciting interplay of flavors. The Fuji apples provide a crisp, sweet base that is perfectly complemented by a touch of cinnamon and nutmeg. The hint of allspice adds warmth and depth, while the lemon juice balances the sweetness. This blend creates a welcoming flavor that lingers delightfully on the palate. A sprinkle of sugar on the crust gives every bite a satisfying crunch.
What sets this recipe apart is the focus on using Fuji apples exclusively, which is not as common as mixing different apple varieties. They lend a perfect balance of sweetness and tartness without overpowering each other. Plus, this recipe incorporates the option to pre-cook the apples, which enhances their flavor and helps release some moisture before baking. I’ve also swapped out some typical ingredients for a fresher spin, helping you create a pie that's both traditional and innovative.
Here’s what you’ll need to create this delicious pie, with a few tweaks to enhance flavor:
- Pie Crust: Either Homemade Pie Crust or All Butter Pie Crust (each recipe yields 2 crusts: one for the bottom and one for the top)
- Fuji Apples: 10 cups (about 8 large apples, peeled and cored, sliced to 1/4 inches thick)
- Granulated Sugar: 1/2 cup (100g), or you can opt for packed brown sugar for a richer flavor
- All-purpose Flour: 1/4 cup (31g), spooned and leveled
- Lemon Juice: 1 tablespoon (15ml) for added zest
- Ground Cinnamon: 1 and 1/2 teaspoons
- Ground Allspice: 1/4 teaspoon
- Ground Nutmeg: 1/4 teaspoon
- Salt: 1/4 teaspoon, to enhance the apple flavor
- Egg Wash: 1 large egg mixed with 1 tablespoon (15ml) milk
- Coarse Sugar: Optional, for sprinkling on the crust
- Vanilla Extract: 1 teaspoon for a warm flavor boost
Making a Fuji apple pie is not just about assembling ingredients; it's about creating something that feels like home. Let’s dive into the steps needed to craft this delicious dessert from scratch!
First things first: let’s get the crust ready. Choose either the homemade or butter pie crust recipe and make it through step five. The dough will need to chill for a minimum of two hours, which is a perfect time for the flavors to develop, and it helps keep the crust flaky.
Once chilled, sprinkle some flour on your work surface and roll out one of the discs of dough to a circle with a diameter of about 12 inches. You’ll want to turn the dough about a quarter turn every few rolls to keep it even. Gently fit the rolled dough into a 9-inch pie dish, ensuring there are no air bubbles. Tuck the edges in slightly and smooth it out, then pop it back in the fridge while you prep the filling.
Grab a large bowl, and toss together the sliced Fuji apples, granulated sugar (or brown sugar), flour, lemon juice, cinnamon, allspice, nutmeg, and a pinch of salt. Mix until everything is well combined. The salt helps elevate the flavors of the apples and spices.
Pour the apple mixture into a large skillet or Dutch oven over medium heat. Stir gently for about 5 minutes until the apples start to soften. This step is optional but highly recommended! It helps draw out juices and enhances the flavor, making for a pie that’s not only juicy but also packs a flavorful punch.
While the filling cools slightly, preheat your oven to 400°F (204°C). Trust me, your kitchen will start smelling heavenly soon.
Transfer the apple filling into your chilled pie crust. Don't worry if it looks overstuffed—it should!
Remove the second disc of dough from the refrigerator and roll it out, just like the bottom crust. Cut it into strips for a lattice top, if you like. Weave the strips over and under one another, creating a beautiful pattern. For those who want to keep it simple, a single full crust works too!
Trim any excess dough and tuck the edges underneath, pinching it to seal the pie. Use your fingers to crimp the edges and brush the top with the egg wash. Sprinkle coarse sugar on top for that extra touch.
Place the pie on the middle rack of the oven and bake for 25 minutes. To catch any syrup that bubbles over, put a baking sheet on the bottom rack. After 25 minutes, reduce the temperature to 375°F (190°C) and add a pie crust shield to keep the edges from browning too quickly. Bake for an additional 35-45 minutes.
To know if it’s done, the filling should be around 200°F (93°C) when you check with an instant-read thermometer, and the top should be golden. If parts of the crust start to darken too much, cover them loosely with aluminum foil.
Once baked, remove the pie from the oven and let it cool on a rack for at least 3 hours before cutting into it. I know it’s tough to wait, but this step is crucial to avoid a watery slice.
- Use Cold Ingredients: For a flaky crust, keep your butter and water very cold before mixing.
- Prep Ahead: Make the crust in advance and freeze it. It’s a lifesaver on busy baking days!
- Don’t Skip the Salt: A little salt in your filling and crust makes a world of difference in flavor.
- Taste Your Filling: Adjust the sugar levels based on the sweetness of your apples. Fuji apples are sweet, but sometimes you may want just a bit more tart balance.
- Use a Baking Sheet: Always place a sheet or foil below the pie in the oven to catch any drips.
Allow any leftovers to cool completely, then cover the pie with foil or plastic wrap, and store it at room temperature for up to 1 day. If you'd like to keep it longer, place it in the refrigerator for up to 5 days. Reheating slices in the oven will renew that freshly baked goodness.
- Fresh Whipped Cream: It adds a light, airy companion to the rich pie.
- Vanilla Ice Cream: The classic pairing gives that creamy contrast to warm pie slices.
- Caramel Sauce: Drizzle some warm caramel over the pie to elevate the sweetness effortlessly.
- Cheddar Cheese: Believe it or not, this savory twist pairs splendidly with apple pie.
- Cinnamon Sugar Dust: A light sprinkle of cinnamon sugar on top before serving can awaken the flavors even more.
- Butter: Coconut oil or margarine can replace butter in the crust for a dairy-free version.
- Fuji Apples: Honeycrisp or Gala apples can provide a similar sweet taste if Fuji is unavailable.
- Granulated Sugar: Use maple syrup as a natural sweetener, adjusting the quantity to taste.
- All-purpose Flour: Gluten-free flour blends can be used if a gluten-free option is necessary.
- Lemon Juice: Apple cider vinegar adds a similar acidic tartness that can work in a pinch.
1. Can I use other apple varieties?
Absolutely! If you prefer a blend for complex flavors, mix Fuji with Granny Smith apples for a bit of tartness.
2. How can I tell when the pie is done?
Look for a golden crust and bubbling filling; the internal temperature should be around 200°F (93°C) for perfect doneness.
3. Can this pie be frozen?
Yes! You can freeze the unbaked pie before the egg wash. Just cover it well and freeze. When ready to bake, add an extra 15-20 minutes to the cooking time.
4. What if I don’t have a pie crust shield?
No worries! Make one from aluminum foil by cutting a ring that fits around the pie edges to protect them from browning too quickly.
5. Is it necessary to cool the pie completely before serving?
Yes! Allow the pie to cool for at least 3 hours. It helps the filling set, making it much easier to slice.
This Fuji apple pie is a delightful twist on a classic favorite. Its sweet, spiced filling and flaky crust make every slice a piece of joy. Whether it’s for a special event or just a quiet evening at home, it brings warmth and smiles to everyone who shares it.
So roll up those sleeves, gather your ingredients, and enjoy the journey of pie-making! Your new favorite dessert is just a few steps away.
Apple pie is a staple dessert in many homes, and I believe every family should have a go-to recipe. This version stars juicy Fuji apples, known for their natural sweetness and crisp texture, which hold up beautifully during baking.
Servings 8
- Use Cold Ingredients: For a flaky crust, keep your butter and water very cold before mixing.
- Prep Ahead: Make the crust in advance and freeze it. It’s a lifesaver on busy baking days!
- Don’t Skip the Salt: A little salt in your filling and crust makes a world of difference in flavor.
- Taste Your Filling: Adjust the sugar levels based on the sweetness of your apples. Fuji apples are sweet, but sometimes you may want just a bit more tart balance.
- Use a Baking Sheet: Always place a sheet or foil below the pie in the oven to catch any drips.
I’m Glennis Annis, a registered dietitian and the creator of Hearty Food Ideas. Based in Saint Louis, Missouri, I’m passionate about sharing delicious, wholesome recipes that are easy to make and packed with comfort. Through my blog, I aim to help you create hearty meals that nourish both your body and soul, bringing joy to your kitchen and table.