Apple Pie

Apple Pie

Apple Pie is rated 5.0 out of 5 by 14.
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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.


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
  • 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


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 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
Rated 5 out of 5 by from A Thanksgiving fav Made from scratch, this is everyone's favorite recipe. I have been making this one for years and always get rave reviews.
Date published: 2014-11-12
Rated 5 out of 5 by from Best pie ever Best pie recipe ever, I love the pre-cooked filling, makes for a great pie and you don't have to worry about the apples being hard or not cooked enough..I cheated and used already made pie crust was still excelllent, my family loved it with a dollop of ice cream! will always use this recipe! I also make the same filling for the Williams Sonoma Apple Crumble recipe!! delish!
Date published: 2014-09-15
Rated 5 out of 5 by from LOTS of work, but AMAZING I cooked this for christmas, and then again recently for another event. It took me forever to make the pie. However, it was well worth it, and I did it the second time knowing how long it would take. It probably took two or three hours of active work, plus downtime for pie crust (I used a different recipe for crust - the lando lakes butter recipe). Turned into more than a half day affair. But was raved about at party. I had to add some extra sugar as it was too tart initially, probably because I had put lemon juice on my apples as I cut them to keep them from browning - something I think, in retrospect, was unnecessary. I think the key to this recipe is the use of two different types of apples, and precooking the apples before baking the pie. I did a closed top the second time, as I didn't have my cutters at home. I topped it with a sweetened creme fraiche that I made myself, and WOW was it good.
Date published: 2014-02-25
Rated 5 out of 5 by from Perfect Apple Pie I have been making this pie for a few years now during the holiday season, and it is requested again, and again, and again. This pie has very quickly become the favorite of both my family and my in-laws. I probably wouldn't even be allowed entrance to holiday dinners without the pie at this point! Every time someone new tries it, this is their new favorite apple pie.
Date published: 2013-11-27
Rated 5 out of 5 by from Delicious! I used organic honeycrisp apples and my own whole wheat oil crust and this was delicious. Loved it and will make it this way again. Whole wheat oil crust 2 1/4c sifted whole wheat pastry flour 1/4 tsp salt 2/3 c canola or sunflower oil 1/3 c milk Whisk dry together. Put together oil and milk in measuring cup. pour a at once into dry ingredients and toss lightly with a fork until combined. Roll out separate 2 crusts between wax paper.
Date published: 2013-11-16
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