Bickford’s Big Apple Recipe is a delightful twist on classic apple desserts that brings bold flavors and a comforting aroma to any kitchen. This recipe combines fresh apples with a blend of spices and a touch of sweetness, creating a perfect balance that’s both nostalgic and exciting. Whether you’re baking for a family gathering or a cozy night in, this dish never fails to impress.
We love how easy it is to prepare yet delivers a rich, satisfying taste that feels homemade. The Big Apple Recipe highlights the natural sweetness of apples while adding layers of warmth with cinnamon and nutmeg. It’s a versatile treat that can be enjoyed on its own or paired with ice cream or whipped cream for an extra indulgence. Let’s dive into this classic recipe that’s sure to become a favorite in your kitchen.
Ingredients
To craft Bickford’s Big Apple Recipe perfectly, precise ingredients are essential. Below we list all components divided by their roles to ensure we capture the authentic flavors and textures.
For the Big Apple Filling
We rely on fresh and vibrant ingredients to bring the filling to life, emphasizing the natural sweetness and warm spice profile.
- 6 cups peeled, cored, and sliced fresh apples (Granny Smith or your favorite tart variety)
- 1 cup granulated sugar
- ½ cup packed brown sugar for deeper caramel notes
- 1 tablespoon fresh lemon juice (to balance sweetness)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons unsalted butter, diced
- 3 tablespoons all-purpose flour (to thicken)
For the Pastry Dough
Our pastry is tender yet sturdy to hold the rich filling with just the right flaky bite.
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6 to 8 tablespoons ice-cold water
Additional Toppings and Garnishes
For finishing touches that make the dish pop visually and flavor-wise, these elements add texture and appeal.
- 1 egg, beaten for egg wash (for golden-brown crust)
- 2 tablespoons coarse sugar (optional, for sprinkling atop crust)
- Whipped cream or vanilla ice cream (to serve, optional)
| Ingredient Group | Quantity & Description |
|---|---|
| Big Apple Filling | 6 cups sliced apples, 1 cup sugar, ½ cup brown sugar, 1 tbsp lemon juice, spices, butter, flour |
| Pastry Dough | 2 ½ cups flour, 1 tsp salt, 1 tsp sugar, 1 cup cold butter, 6-8 tbsp ice water |
| Toppings & Garnishes | 1 egg (for wash), coarse sugar, whipped cream or vanilla ice cream |
Let’s gather these ingredients precisely to maintain the tradition and integrity of Bickford’s Big Apple Recipe. This ensures every bite bursts with the signature flavor combination we love.
Equipment Needed
To make Bickford’s Big Apple Recipe flawlessly, having the right equipment on hand is essential. Each tool plays a pivotal role in achieving the perfect texture and flavor balance. Below is the detailed list of what we need and how each item contributes to the process.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | For combining apple filling and dough ingredients evenly |
| Sharp Knife | To peel, core, and slice apples precisely |
| Measuring Cups & Spoons | To measure sugars, spices, flour, and liquids accurately |
| Pastry Blender or Food Processor | To cut cold butter into flour for dough consistency |
| Rolling Pin | For rolling out the pastry dough smoothly and evenly |
| 9-inch Pie Dish or Baking Pan | To assemble and bake the big apple dessert |
| Saucepan | To melt butter and lightly cook the apple filling if desired |
| Cooling Rack | To cool the pie after baking without sogginess |
| Pastry Brush | To apply egg wash for a golden, shiny crust |
| Oven | For precise and even baking at required temperatures |
Additional Tips on Equipment Use
- We recommend using a sharp knife for quick apple preparation, reducing bruising for the freshest taste.
- A pastry blender creates a crumbly dough that bakes tender and flaky, essential for the signature crust.
- The rolling pin should be lightly floured to prevent sticking, which helps keep dough thin and even.
- Using a 9-inch pie dish ensures even heat distribution and ample space for the apple filling to shine.
- Always place the pie on a cooling rack to prevent a soggy bottom from trapped steam.
Each piece of equipment contributes to the success of our Bickford’s Big Apple Recipe, guaranteeing a visually appealing and delicious homemade apple dessert that celebrates its signature sweet and spiced flavor.
Prep Work
Before we dive into assembling Bickford’s Big Apple Recipe, we need to complete crucial prep steps that set the foundation for this rich and flavorful dessert. Proper preparation ensures every bite delivers a perfect balance of sweet, spiced apple filling and a tender, flaky crust.
Preparing the Apple Filling
We start by prepping the star of the recipe — the apple filling. Follow these steps for optimal flavor and texture:
- Choose and prep fresh apples: Peel, core, and slice 6 cups of fresh apples into uniform 1/4-inch thick slices. Use a sharp knife to maintain clean edges for even cooking.
- Toss apples with acid and spices: Transfer sliced apples to a large mixing bowl. Sprinkle with:
- 1 tablespoon lemon juice (to prevent browning and add brightness)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Toss gently to coat evenly, allowing the spices and sugar to draw out apple juices for a juicy filling.
3. Incorporate thickener and butter: Sprinkle 1/4 cup all-purpose flour over the apple mixture to prevent sogginess during baking. Dot the mixture with 2 tablespoons cold butter cut into small pieces. These add richness and help create a luscious sauce.
4. Let the filling rest: Allow the filling to rest at room temperature for 10-15 minutes. This step helps the ingredients meld and makes the flavors more cohesive.
“Don’t rush this step. Letting the apples macerate with sugar and spices is key to our Big Apple’s deep, comforting flavor.”
Making the Pastry Dough
Next, we’ll prepare the pastry dough that hugs the filling with buttery, flaky layers:
- Combine dry ingredients: In a large bowl, whisk together:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- Cut in cold butter: Add 1 cup (2 sticks) of cold unsalted butter, cut into small cubes. Using a pastry blender or food processor pulse until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Add ice-cold water gradually: Slowly add 1/4 to 1/2 cup ice-cold water in tablespoons, mixing after each addition. Stop when the dough starts to come together but remains slightly crumbly.
- Form dough and chill: Divide the dough into two equal disks. Wrap each in plastic wrap and refrigerate for at least 30 minutes. Chilling firm ups the butter and relaxes gluten for a tender, flaky crust.
| Ingredient | Measurement | Purpose |
|---|---|---|
| All-purpose flour | 2 1/2 cups | Structure in dough |
| Salt | 1 teaspoon | Enhances overall flavor |
| Granulated sugar | 1 tablespoon | Slight sweetness |
| Unsalted butter | 1 cup (cold, cubed) | Flakiness and richness |
| Ice-cold water | 1/4 to 1/2 cup | Binds dough without melting butter |
Directions
Follow these precise steps to assemble, bake, and serve Bickford’s Big Apple Recipe to perfection, ensuring every bite delivers its signature warmth and sweetness.
Assembling Bickford’S Big Apple
- Prepare the pie dish by lightly buttering the inside of a 9-inch pie dish or spraying it with nonstick spray.
- Roll out the chilled pastry dough on a floured surface to a 12-inch diameter circle, about 1/8 inch thick.
- Transfer the dough carefully to the prepared pie dish, gently pressing it into place without stretching.
- Pour the apple filling mixture into the crust, spreading it evenly.
- Dot the apple filling with butter, distributing small cubes (about 1 tablespoon total) across the filling for richness.
- Roll out the second dough portion for the top crust and place it over the filling.
- Trim excess dough from edges, leaving about 1/2 inch beyond the rim.
- Fold the edges under and crimp using your fingers or a fork to seal the pie fully.
- Optional: Brush top crust with egg wash (1 beaten egg mixed with 1 tablespoon water) to promote golden browning.
- Optional: Sprinkle coarse sugar over the crust for added texture and sparkle.
Baking Instructions
| Step Number | Temperature | Time | Notes |
|---|---|---|---|
| 1 | Preheat oven to 400°F | 15 minutes | Allows crust to set before adding filling |
| 2 | Bake at 400°F | 20 minutes | Begins crust browning |
| 3 | Lower temperature | 350°F | Continue baking until filling is bubbly |
| 4 | Bake at 350°F | 35 to 40 minutes | Total baking time about 55 to 60 minutes |
- Place the pie dish on the middle rack for even heat distribution.
- Place a baking sheet on the rack below to catch any drips.
- Check crust color after 40 minutes. If the edges brown too quickly, shield with foil.
- The pie is ready when the filling bubbles through the vents and the crust is golden brown.
Cooling and Serving
- Remove the pie from the oven and place on a cooling rack.
- Allow to cool for at least 2 hours to set the filling and make slicing easy.
- Serve warm or at room temperature.
- Complement with vanilla ice cream or a dollop of whipped cream to enhance the warm spices and apple sweetness.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Tips for the Best Bickford’S Big Apple Recipe
To achieve the perfect balance of flavor and texture in Bickford’s Big Apple Recipe, we’ve gathered essential tips that guarantee a stellar apple dessert every time.
1. Choose the Right Apples
Selecting the best apples is crucial. We recommend using a combination of tart and sweet apples like Granny Smith and Honeycrisp. This blend ensures a bright tang alongside a natural sweetness that holds up well during baking without turning mushy.
| Apple Variety | Flavor | Baking Quality |
|---|---|---|
| Granny Smith | Tart | Firm, holds shape |
| Honeycrisp | Sweet | Crisp, juicy |
| Jonathan | Tart-sweet | Great texture |
| Fuji | Sweet | Retains firmness |
“Using a mix of apples adds complexity and depth to the flavor profile.“
2. Slice Apples Evenly and Thinly
To ensure even cooking and a consistent texture, we slice apples into uniform pieces about 1/4 inch thick. This thickness balances softness and structure after baking.
3. Let the Filling Rest
After tossing apples with sugar, lemon juice, and spices, let the mixture rest for at least 15 minutes. This step allows the flavors to meld and the sugars to draw out natural juices, creating a rich, aromatic filling.
4. Use Cold Ingredients for the Pastry Dough
For a flaky yet sturdy crust, keep the butter and water cold. Cold butter creates small pockets of steam during baking, which helps form layers in the dough.
- Chill flour and mixing bowl if possible
- Use ice-cold water added gradually to avoid a sticky dough
5. Don’t Skip the Egg Wash
Brushing the top crust with an egg wash (one beaten egg mixed with a tablespoon of water or milk) before baking gives your pie a glossy, golden finish. Sprinkle with coarse sugar for a delightful crunch.
6. Monitor Baking Temperature and Time
Bake the pie at 425°F for 15 minutes to jumpstart crust browning, then reduce to 350°F for 40-45 minutes to cook the filling thoroughly. This two-step baking ensures:
- A crisp golden crust
- A bubbling and thick apple filling
7. Cool Before Serving
Allow the pie to cool on a rack for at least 2 hours. This resting period helps the filling to set, making slicing cleaner and serving easier.
Summary Table of Cooking Details
| Step | Detail |
|---|---|
| Apple Slice Thickness | 1/4 inch |
| Filling Rest Time | 15 minutes |
| Initial Bake Temp | 425°F |
| Initial Bake Duration | 15 minutes |
| Secondary Bake Temp | 350°F |
| Secondary Bake Duration | 40-45 minutes |
| Cooling Time | Minimum 2 hours |
“Precision in these small details transforms our Bickford’s Big Apple into an unforgettable treat.“
By following these tips rigorously, we ensure every bite of Bickford’s Big Apple bursts with signature flavor and ideal texture that delight our taste buds and impress guests alike.
Make-Ahead and Storage Instructions
To maximize the flavor and convenience of Bickford’s Big Apple Recipe, we recommend preparing components ahead and storing them properly. This approach helps maintain the freshness, texture, and aroma of this signature apple dessert.
Make-Ahead Steps
- Prepare the Apple Filling: Assemble the apple mixture as directed in the recipe. After tossing the sliced apples with lemon juice, sugars, spices, and flour, store it in an airtight container in the refrigerator. Letting the filling rest for up to 24 hours allows the flavors to meld beautifully.
- Chill the Pastry Dough: After making the dough, wrap it tightly in plastic wrap and refrigerate for at least 1 hour or overnight. This ensures a flaky and tender crust while making the dough easier to handle during rolling.
- Assemble the Pie: For ultimate convenience, you can fully assemble the pie the day before baking. Cover the unbaked pie with plastic wrap and keep it refrigerated. Remove the plastic wrap before baking as directed, possibly letting it sit at room temperature for 15 minutes to take the chill off.
Storage Instructions
Proper storage extends the life and quality of our Big Apple dessert. Use the following tips to keep it fresh and safe:
| Storage Method | Details | Duration | Notes |
|---|---|---|---|
| Room Temperature | Cover pie loosely with foil or a pie dome | Up to 2 days | Best enjoyed within the first 24 hours |
| Refrigeration | Wrap pie with plastic wrap or store in airtight container | 4 to 5 days | Bring to room temperature before serving |
| Freezing | Wrap tightly with plastic wrap and foil | Up to 3 months | Thaw overnight in the refrigerator |
Reheating Tips
To enjoy the full aroma and texture just like fresh-baked:
- Preheat the oven to 350°F (175°C).
- Place pie on the middle rack and warm for 15-20 minutes.
- Optionally, cover loosely with foil to prevent over-browning.
“Warm slices of Bickford’s Big Apple Recipe paired with vanilla ice cream create an irresistible experience every time.”
By following these Make-Ahead and Storage Instructions, we ensure every bite bursts with the classic sweet spice blend and perfectly tender bite we expect from this special apple dessert.
Conclusion
Bickford’s Big Apple Recipe is more than just a dessert—it’s a celebration of flavors that brings warmth and comfort to any table. With its perfect balance of sweet and spiced apples wrapped in a flaky crust, it’s a treat that’s sure to impress every time.
By paying attention to the details—from ingredient selection to baking techniques—we can confidently create a pie that tastes as good as it looks. Whether served warm with ice cream or enjoyed on its own, this recipe promises a memorable experience worth sharing. Let’s keep this classic alive in our kitchens and enjoy every delicious slice together.
Frequently Asked Questions
What makes Bickford’s Big Apple Recipe unique?
Bickford’s Big Apple Recipe blends fresh apples with warm spices like cinnamon and nutmeg, enhancing natural sweetness for a signature flavor. It’s easy to prepare and perfect for a variety of occasions, offering a comforting yet impressive dessert.
Which apples are best for this recipe?
A mix of tart and sweet apples, such as Granny Smith and Honeycrisp, works best. This combination adds balanced flavors and ensures a pleasant texture in the filling.
How do I prepare the pastry dough for this pie?
Combine all-purpose flour, salt, and sugar, then cut in cold butter until crumbly. Gradually add ice-cold water and chill the dough to achieve a flaky and tender crust.
Can I make the pie ahead of time?
Yes. You can prepare the apple filling and dough in advance and even assemble the pie a day before baking. This helps flavors meld and ensures convenience on baking day.
What equipment do I need to make Bickford’s Big Apple Recipe?
Essential tools include mixing bowls, a sharp knife, measuring cups and spoons, a pastry blender or food processor, a rolling pin, a 9-inch pie dish, and a cooling rack.
How do I achieve a golden, flaky crust?
Brush the top crust with an egg wash before baking and ensure your butter and water are cold when making the dough. Bake at the recommended temperature until the crust is golden and the filling bubbles.
How should I store leftovers?
Store the pie at room temperature for up to two days, refrigerate for up to four days, or freeze for longer storage. Reheat gently to preserve aroma and texture before serving.
Can the pie be served with toppings?
Yes, Bickford’s Big Apple Recipe pairs well with vanilla ice cream or whipped cream, enhancing its warm, spiced flavors.
Why is chilling the dough important?
Chilling the dough firms the butter, preventing it from melting too quickly during baking, which creates a flaky, tender crust essential for a great apple pie.
How do I prepare the apple filling?
Slice apples evenly, toss with lemon juice, sugars, spices, and a thickener, and let the mixture rest to meld flavors before filling the pie crust.