Baking a pie is not hard, but the assembly process can be a little intimidating to the novie baker. Have no fear, we have broken down pie assembly to the basics, so you can bake a delicious and beautiful pie for your next gathering.
You'll impress guests with your professional looking pies if you follow our simple guide!
Preheat oven to 400F.
Once all your pie or tart tins are lined with dough chill for 15 minutes. Once chilled, prick the interior of your pie dough in the pan with a fork. This will prevent it from puffing up when you par bake it.
Tip: You also have the option to fill your pre-baked shells with pie weights or dried beans instead of pricking it with a fork. Just remember to line them with aluminum foil if you are doing this method.
Par bake for 5-7 minutes at 400 degrees. This will ensure a crispier crust after the filling is poured in.
Once your crust has been par-baked, generously fill with your apple mixture. Each shell should hold about 1 cup of apples.
Brush the edges of your pie with egg wash. Cover the tops of your pies with the top layer. Press into bottom layer of dough to seal the sides. This can be done with a fork, or crimping the edges with your fingers for a fluted pattern.
Tip: Egg wash can be made with 1 egg, a little water and a pinch of salt beaten together.
Chill for 15 minutes before baking.
Lightly brush tops of pie with egg wash for a shiny finish.
Bake for 8-10 minutes at 400 in the center of your oven. Turn oven down to 350 and bake for an additional 20-25 minutes, or until crust is a nice golden brown.
Cool the pies on a rack until ready to eat. Serve with vanilla bean ice cream and enjoy!