Apple Pie

Print Recipe

Sweet and Tart Apples Baked to Perfection Inside an Incredibly Flaky Crisp Crust

Prep Time: 30 mins

Oven Time: 1 hr

Chill Dough + Resting Time: 1 hr 30 mins

Total Time: 3 hrs

Servings: 8

INGREDIENTS

Basic Pie Pastry for 9-inch Double-Crust pie

3 cups all-purpose flour
¾ tsp salt
9 ounces cold, unsalted butter - 2 1/4 sticks of butter
¾ cup ice-cold water - add gradually, may not need all of it

Apple Pie Filling

4-5 granny smith apples
½ cup light brown sugar - if using dark brown sugar use 1/4 cup
¼ cup granulated sugar - if using dark brown sugar use 1/2 cup
½ tsp ground cinnamon
½ tsp ground nutmeg
3 tbsp cornstarch
zest of one large lemon

Finishing Touches

1 tbsp chilled unsalted butter - for dotting filling
milk - for brushing onto top crust
granulated sugar - for sprinkling on top

METHOD

For the Dough

Dough can be mixed using a pastry cutter or food processor
Combine flour and salt (make sure to mix well)
Cut butter into small pieces and add to flour mixture
Bring the dough together until coarse crumbs form using a pastry cutter or food processor
Gradually add just enough cold water to evenly moisten the dough
Turn out onto a surface and knead into a round flat disk - avoid overworking
Form into a round flat disk, wrap in cling film, refrigerate for 1 hour

For the Filling

In a large bowl whisk together: sugars, cinnamon, nutmeg, cornstarch, and lemon zest
Peel and thinly slice apples
Toss apples in sugar mixture to coat

Assembly

Preheat oven to 400°F
Roll about ⅔ of dough into a round large enough to fill an ungreased pie plate. Do not cut any overhang
Fill the pie with Apple mixture and dot the top with butter
Roll the remaining dough into a 10-inch circle
Cover the filling with the remaining dough
Excess dough can be folded in/under or trimmed with a knife
Crimp edges all around to seal the top and bottom crusts together
Cut 3 to 4 slits into top crust - these vents will allow steam to escape during baking
Brush the top lightly with milk
Sprinkle the top with coarse or granulated sugar

Bake

Place pie on a sheet pan in the center of oven
Bake for 50-60 minutes or until top crust is well-browned and fruit filling is bubbling hot
Remove pie from the sheet pan onto a rack. Allow pie to cool from hot to warm before serving.

NOTES

PIE DOUGH

If you can't wait an hour for the dough to chill in the refrigerator you can put it in the freezer for up to 30 minutes, checking every 10 minutes.

It can also be made in advance. Keep in refrigerator for up to 3 days, or freezer for longer.

PIE FILLING

The filling can be made with any fresh fruit. Stone fruits like peaches work quite well.

You may use only granulated sugar, only brown sugar, or any combination of the two. I find a total of 3/4 cups of sugar is gives just the right amount of sweetness.

You may also use any warm spice combination you like. Similarly, find the right citrus for your flavor profile. Maybe you'd like a fruit pie enhanced with the zest of an orange and the warmth of ginger.