Apple Pie

Apple Pie

Apple Pie is rated 5.0 out of 5 by 19.
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Prep Time: 40 minutes
Cook Time: 90 minutes
Servings: 8
Follow these instructions to prepare the perfect crust for your apple pie. Decorative piecrust cutters are used to create the lattice top.

Ingredients:

For the dough:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 2 tsp. granulated sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
  • 3 to 4 Tbs. ice water


For the filling:

  • 2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
      thick
  • 2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 4 tsp. cornstarch
  • 1 Tbs. fresh lemon juice

  • 2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
  • 1 egg white, beaten with 1 tsp. water
  • 2 tsp. granulated sugar

Directions:

To make the dough, in a food processor, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.

On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.

On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using leaf pie cutters, make rows of cutouts in the dough, spacing them 1/2 inch apart and leaving a 1-inch border along the edges, to create a lattice appearance. Reserve the cutouts for decorating. Reroll the dough scraps to make more cutouts. Refrigerate the lattice top and cutouts for 30 minutes.

Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.

Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.

Let the pie shell, lattice top and leaf cutouts stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently invert the lattice top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the underside of the leaf cutouts with egg wash and gently press them onto the edges of the piecrust, overlapping the leaves slightly. Decorate as desired with the remaining leaves. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.

Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Williams-Sonoma Pie recipe is always winner! It turned out a perfect pie! The crust was very flaky and the filling’s tartness and sweetness was so right! Everyone loved the pie!!
Date published: 2023-06-18
Rated 5 out of 5 by from Amazing!!! I've made this about 5 times now. The first time I made this I was a little worried about the turn out of the dough as I wasn't used to working with it. I was soooooooooooo happy with the pie when it was ready. I've had loads of compliments on this pie each time I made. I've added ginger, orange zest, pineapples to the filling (not at the same time). I highly recommend this recipe any time. This is a must try!!!!
Date published: 2021-12-11
Rated 5 out of 5 by from A thanksgiving staple at our house this is an excellent recipe for a classic apple pie. Easy to follow and simple ingredients. Will make this year after year.
Date published: 2021-11-28
Rated 5 out of 5 by from Seriously THE Best Apple Pie Recipe I don't make lots of pies, but I was impressed with the filling ingredients and the festive look. This recipe is a keeper! Really yum! Recommend adding an additional half batch for the dough/shell or you may not have enough to work with, including the cut outs.
Date published: 2020-11-29
Rated 5 out of 5 by from Delicious Apple Pie This is my go to recipe for apple pies. Seriously delicious and versatile. Can be used with a variety of hard apples. I love this version with Green Grnny Smith, McIntosh or Red lady (pink flesh) apples. Gorgoues results and rave reviews from you family and friends. Happy Holidays :)
Date published: 2019-11-17
Rated 5 out of 5 by from Best Apple Pie I've been making this apple pie for a few years now and it is hands down, the best I have ever had. The crust is fantastic with the perfect balance of salt, butter, and sugar. The apple pie filling is perfect---easy to adjust because the pre-cooking of the apples allows you to taste as you cook and adjust for sweetness, spices, etc. The cutouts make a gorgeous presentation as well. I highly recommend this recipe!
Date published: 2015-11-27
Rated 5 out of 5 by from My Favorite Apple Pie Recipe Every Thanksgiving for the past four years I have been making apple pie using this recipe. Every year it comes out amazing! Not only does it look like a piece of artwork but it tastes delicious! I highly recommend it to anyone who wants to impress their family or friends. Just a warning, it takes a lot of more time to prepare than the recipe states. The dough is very crumbly so it makes it difficult to work with but once cooked, the taste makes it worth it!
Date published: 2014-12-18
Rated 5 out of 5 by from Perfection I'm NOT a fan of pies but even I really liked this recipe. What really won me over was the crust. The crust is usually what I don't like about pie, but now I think it's because I've just never had a good pie crust, until now. I doubled the whole recipe and made 2 apple pies for Thanksgiving and served them still warm with vanilla bean ice cream. Everyone loved it! This is my new go-to apple pie recipe.
Date published: 2014-11-28
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