As a fan of Joanna Gaines‘ cooking style, I’m excited to share her apple pie recipe with a Magnolia twist. This classic dessert gets a special touch that’s sure to impress your family and friends. ✨ The combination of tender apples and flaky crust is a match made in heaven.
The beauty of this recipe lies in its simplicity. With a few basic ingredients and some clever techniques, you’ll be able to create a stunning apple pie that’s perfect for any occasion. The Magnolia twist adds a unique flavor that sets this pie apart from the rest.
From preparing the crust to baking the pie to perfection, I’ll guide you through every step of the process. With this recipe, you’ll be able to create a delicious apple pie that’s sure to become a family favorite. Let’s get started!
Ingredients for joanna gaines apple pie
Create Joanna Gaines’ famous apple pie with a Magnolia twist using these simple ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | For pie crust |
| Cold Unsalted Butter 🧈 | 1 cup | Cubed for crust |
| Ice Water 💧 | ¼ cup | For dough hydration |
| Granny Smith Apples 🍎 | 6 whole | Peeled, cored, sliced |
| Granulated Sugar 🍮 | ¾ cup | For apple filling |
| Allspice 🌿 | ½ tsp | For apple spice |
| Cinnamon 🌶️ | 1 tsp | Ground cinnamon |
| Nutmeg 🌰 | ¼ tsp | Freshly grated |
| Salt 🧂 | ¼ tsp | Kosher salt preferred |
| Egg 🥚 | 1 whole | For egg wash |
| Heavy Cream 🥛 | 1 tbsp | For egg wash |
| Turbinado Sugar 🍮 | 1 tbsp | For crust topping |
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Find high-quality ingredients at your local grocery store or farmers market. For the best results, use cold butter and ice water for the crust. Choose firm Granny Smith apples for the filling. Penzeys Spices offers excellent quality cinnamon and allspice.
Don't have Granny Smith apples? Substitute with other tart apples like Braeburn or Honeycrisp. For a gluten-free crust, use a 1:1 gluten-free flour blend. If you prefer a stronger spice flavor, increase the cinnamon and allspice to taste. You can also add a splash of vanilla extract to the apple filling.
Store leftover pie at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap the pie tightly in plastic wrap and foil, then thaw at room temperature before serving. Keep leftover crust scraps in an airtight container for up to 3 days.
Step-by-Step Instructions for Joanna Gaines Apple Pie
Follow my detailed guide to create Joanna Gaines’ signature apple pie with a flaky crust and perfectly spiced filling.
👨🍳 Step 1: Make the Perfect Pie Crust
To start, combine 2.5 cups all-purpose flour and 0.25 tsp salt in a large bowl. I like to use a pastry blender for this step, as it helps to evenly distribute the cold butter throughout the flour. Add 1 cup cold unsalted butter, cubed into small pieces, and work it into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces remaining. This texture is crucial for a flaky crust.
Gradually pour in 0.25 cup ice water while gently stirring with a fork. The dough should start to come together in a shaggy mass, but don’t overwork it. I find that using a light touch helps prevent the butter from melting into the flour. Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes cohesive.
👨🍳 Step 2: Prepare the Apple Filling
Peel, core, and slice 6 whole Granny Smith apples into thin wedges. I prefer using a mandoline for uniform slices, but a sharp knife works too. In a large bowl, combine the apple slices, 0.75 cup granulated sugar, 1 tsp cinnamon, 0.5 tsp allspice, and 0.25 tsp nutmeg. Toss until the apples are evenly coated with the dry mixture. The aroma of cinnamon and allspice filling your kitchen is a great sign that you’re on the right track.
Let the apple mixture sit for about 10-15 minutes to allow the apples to release their juice and the flavors to meld together. You’ll notice the mixture starting to look juicy and the sugar beginning to dissolve – this is exactly what you want.
🥘 Step 3: Assemble and Bake the Pie
Preheat your oven to 375°F. Divide the rested dough in half and roll out one half to fit a 9-inch pie dish. Place the dough in the pie dish, trimming any excess overhang to about 1 inch. Fill the crust with the apple mixture and dot the top with any remaining butter pieces. Roll out the second half of the dough to fit the top of the pie. Use this dough to cover the pie and crimp the edges to seal.
To create an egg wash, beat 1 whole egg with 1 tbsp heavy cream in a small bowl. Brush this mixture over the top crust and sprinkle with 1 tbsp turbinado sugar for a golden, crunchy finish. Cut a few slits in the top crust to allow steam to escape during baking. Bake the pie for 45-50 minutes until the crust is golden brown and the filling is bubbly.
⏰ Step 4: Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This step is crucial, as it allows the filling to thicken and the crust to set. You’ll know it’s ready when the filling is no longer runny and the crust is firm to the touch. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream.
Joanna Gaines’ apple pie recipe is a masterclass in warmth and comfort, just like her signature Magnolia style 🏠. The secret lies in the perfect blend of tender apples, flaky crust, and a hint of spice. To make this scrumptious pie, you’ll need to start with the right apples – a mix of Granny Smith and sweet apples like Gala or Fuji is a great place to start 🍎.
Preparing the Perfect Filling 🔪
The filling is where the magic happens. You’ll need to peel, core, and slice the apples, then mix them with sugar, cinnamon, nutmeg, and a pinch of salt. The key is to use the right amount of sugar – not too much, not too little. Joanna recommends using a mix of granulated and brown sugar for a rich, caramel-like flavor.
- 6-8 medium-sized apples, peeled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
The Flaky Crust: A Magnolia Signature 🥧
Joanna’s crust is all about the layers – cold butter, ice-cold water, and a gentle touch. The result is a crust that’s both flaky and sturdy, perfect for holding the tender apples inside. To get the same results, make sure to keep your ingredients cold and don’t overwork the dough ❄️.
💡 Pro tip: Use a pastry blender or your fingertips to work the butter into the flour, creating a mixture that’s both crumbly and cohesive.
With these simple tips and Joanna’s tried-and-true recipe, you’ll be well on your way to creating a show-stopping apple pie that’s sure to impress your family and friends 👪.
Tips & Tricks for Perfect Joanna Gaines Apple Pie
Here are my top tips to help you create a show-stopping Joanna Gaines apple pie with a flaky crust and perfectly spiced filling.
Perfect Pie Crust: In Step 1, when making the pie crust, keep your ingredients cold. I like to chill my mixing bowl and pastry blender in the freezer for 10 minutes before starting. This helps maintain the butter’s firmness, resulting in a flaky crust.
Apple Filling Tips: When preparing the apple filling in Step 2, let the apple mixture sit for the full 10-15 minutes to allow the apples to release their juice and the flavors to meld together. This step is crucial for a tender filling.
Baking to Perfection: In Step 3, to achieve a golden-brown crust, make sure to brush the egg wash evenly over the top crust and sprinkle with turbinado sugar. This adds a nice crunch and visual appeal to your pie. Bake the pie for the recommended 45-50 minutes, or until the crust is golden brown and the filling is bubbly. 💡
Cooling is Key: After baking, let the pie cool on a wire rack for at least 2 hours, as mentioned in Step 4. This allows the filling to thicken and the crust to set, making it easier to serve.
Nutrition Facts
320kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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