Apple Pie

Apple pie is the quintessential autumn dessert. Tart Granny Smith apples provide a nice balance to the sweet cinnamon sugar filling and the buttery, flaky crust. This beloved dessert is especially popular in the autumn and holiday months.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save Recipe

Apple pie a la mode. A slice of warm apple pie paired with a scoop of vanilla ice cream. Is there any dessert more comforting, more satisfying, or timeless?

The contrast of warm pie against the cold ice cream creates wonderful textural contrast in both temperature and texture that keeps you coming back for more! While vanilla ice cream is most typically used, I highly recommend you try this pie with a serving of homemade whiskey ice cream or pumpkin ice cream.

Double Crust Apple Pie

There are countless variations of this beloved dessert such as apple slab pie, fried hand pies, or mini apple tarts. This version feature a double crust, meaning a top and bottom crust encase the apple filling.

The bottom crust serves as a base, holding the spiced apple slices. It’s best to use a deep pie dish to ensure there is enough space to hold a ton of apples!

When it comes to fruit pie, the more the better! I prefer to use tart Granny Smith apples because it balances well with the sweetness of the cinnamon sugar and the buttery flakiness of the crust. Granny Smith is a sturdy variety that holds its shape well after baking.

Other suitable substitutes includes: Honeycrisp, Braeburn, and Pink Lady. These all maintain their texture and shape when baked.

And to add more richness and flavor to the apples (and adds more steam inside the pie during the baking process), I sprinkle butter all over the apples before placing covering the pie with the top crust.

Crimp, pinch, or decorate the edges of the pie as desired. Be sure to add vents on the top of the apple pie, otherwise the pie may burst or ooze in the oven.  All the steam from the apples need a place to escape.

While you could simply brush the top crust with egg wash, I want more!  The turbinado-cinnamon mixture adds additional crunch and spice.

Using the dough scrapes, I cut out little leaves to further decorate the apple pie.

More Classic Pie Recipes

• Strawberry Pie
• Brown Butter Pecan Pie
• Chocolate Mousse Pie
• Buttermilk Pie

No ratings yet

Apple Pie

By Maryanne Cabrera

Apple pie is the quintessential autumn dessert. Tart Granny Smith apples provide
a nice balance to the sweet cinnamon sugar filling and the buttery, flaky crust.

Yield: 9-inch pie

Servings: 8 slices

Prep Time: 35 minutes mins

Cook Time: 1 hour hr

Chill Time: 1 hour hr 10 minutes mins

Total Time: 2 hours hrs 45 minutes mins

SaveSaved Pin Comment Print

Save This Recipe!

Get this sent to your inbox, plus get a quick newsletter from us every week!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

Ingredients

Double Crust Pie Dough:

• ▢ 2 ¾ cup all-purpose flour
• ▢ 1 ¼ tsp kosher salt
• ▢ ¾ cup unsalted butter, cut into small cubes
• ▢ ¼ cup vegetable shortening, cut into small cubes
• ▢ ½ cup ice cold water

Apple Filling:

• ▢ ½ cup dark brown sugar, packed
• ▢ ¼ cup all-purpose flour
• ▢ 1 ¼ teaspoon ground cinnamon
• ▢ ¼ teaspoon kosher salt
• ▢ 7 medium Granny Smith apples, (2 pounds 5 oz cored, peeled, sliced)
• ▢ 2 Tablespoon fresh squeezed lemon juice
• ▢ 4 Tablespoon unsalted butter, cut into small cubes

Egg Wash and Topping:

• ▢ 1 large egg
• ▢ 1 Tablespoon whole milk
• ▢ 2 Tablespoon turbinado sugar
• ▢ ¼ teaspoon ground cinnamon

Cook ModePrevent your screen from going dark

Instructions 

Dough:

• Place butter and shortening in the freezer 10 minutes before making pie dough.
•  In the bowl of a food processor, pulse together flour and salt. Add the chilled butter and shortening. Pulse until texture resembles coarse sand.
• Add ¼ cup cold water. Pulse. Continue to add water 1 Tbsp at a time until dough almost comes together. Turn dough out onto a clean working surface and push dough bits together into a cohesive mass.
• Divide the dough into two pieces, on slightly larger than the other. Flatten the two pieces and wrap separately in plastic wrap. Chill in the fridge for at least 1 hour, up to 2 days.

Assembly:

• Remove dough from fridge and let stand at room temperature for a couple minutes until pliable.
• Lightly dust work surface with flour. Roll out larger piece of dough to a circle ¼-inch thick and about 13-inches in diameter. Transfer dough to 9-inch pie plate. Press the dough to the sides and bottom of pie plate. Allow excess dough to hangover plate. Cover with plastic wrap and keep chilled in the fridge.
• Roll out smaller piece of dough to a circle ¼-inch thick and about 11-inches in diameter. Cover with plastic wrap and leave at room temperature while you prepare apples.
• Preheat oven to 425℉.
• Apple Filling: Whisk together brown sugar, flour, cinnamon and salt. Set aside.
• Wash, peel, and core apples. Slice apples to about ¼-inch thick. Place sliced apples in a large bowl. Add lemon juice and toss to distribute. Add brown sugar mixture and fold to coat apple slices.
• Place apples in dough-lined pie plate, making a mound in the center. Distribute cubed butter over the apples.
  
• Place remaining rolled dough over apples. Cut vents in the center of the dough to allow steam to escape during baking.
  
• Trim excess dough, leaving about a 1-inch overhang. Fold overhang into the pie and flute the edges with a fork, or crimp with your fingers.
  
• To make egg wash: whisk together egg and milk. Lightly brush the top of the pie with egg wash. Sprinkle with topping.
• To making topping: whisk together turbinado sugar and ground cinnamon. Sprinkle over egg washed pie. 
• Plate pie plate on a baking sheet. Bake for 15 minutes. Reduce oven temperature to 350℉. Bake for another 40-45 minutes, rotating pie halfway through baking. Bake until top of pie is golden brown and apples are tender. Test to see if apples are done by piercing a knife through the vents. Let pie cool to room temperature on a wire rack. Serve at room temperature.

Notes

ADAPTED FROM BAKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA

Nutrition

Calories: 584kcal, Carbohydrates: 75g, Protein: 6g, Fat: 30g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 2g, Cholesterol: 73mg, Sodium: 452mg, Potassium: 259mg, Fiber: 5g, Sugar: 33g, Vitamin A: 815IU, Vitamin C: 9mg, Calcium: 44mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate & comment below!