Apple Pie

Total Time:
3 hr 30 min
Prep:
1 hr 30 min
Cook:
2 hr

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • Dough:
  • 2 1/2 cups all-purpose flour
  • 4 teaspoons sugar
  • 1/4 teaspoon fine salt
  • 14 tablespoons cold butter, diced
  • 1 large egg, lightly beaten with 2 tablespoons cold water
  • Filling:
  • 2 tablespoons freshly squeezed lemon juice
  • 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu
  • 2/3 cup sugar, plus more for sprinkling on the pie
  • 1/4 cup unsalted butter
  • 1/4 teaspoon ground cinnamon
  • Generous pinch of ground nutmeg
  • 1 large egg, lightly beaten
  • Copyright 2001 Television Food Network, GP. All rights reserved
Directions

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.

In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)

Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.

Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.

Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.

Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

Cook's Note: You may freeze the uncooked pie, but don't brush it with egg or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes.


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4.4 90
This is a great recipe. I altered the recipe a bit but other than that, it was worth trying. I highly recommend this recipe. item not reviewed by moderator and published
I followed the recipe exactly including all refrigeration times, and this recipe turned out really well for me. The crust turned out absolutely perfect, but my filling was a but mushy in the end. However, I used golden delicious apples that were pretty soft to start with, so I think starting with a firmer apple would have had a better result. Overall, loved this recipe and will use it again! item not reviewed by moderator and published
This is a great recipe. I altered it though. I cannot mix dough by hand so i used my food processor and it works so much better! I also used self rising flour instead (it was all we had available) and it came out FLUFFY!!!! Try it this way! It is AMAZING! item not reviewed by moderator and published
I love this recipe! It's my go-to basic apple pie recipe. Of course, I tweak it a bit. I use 3 types of apples (one for sweet, one for tart, and one for crisp) and cook the juice a bit longer so it thickens more. The first time I made it, I didn't do that and it came out soupy. I also use FROZEN butter, not just cold butter for the crust. I shred the butter with my food processor. The crust comes out much flakier that way. I live in sunny humid south Florida, so using cold butter, it would just melt too fast and the crust would be soggy. Once I started using frozen shredded butter, I resolved that problem. It's a really great basic recipe. You just have to play with it a bit to get it just right. But most cooks do that anyway. item not reviewed by moderator and published
This was my first time making an apple pie and after tasting it, I thought it was just okay. The filling flavor was good, but too firm and didn't have any runny juices that I usually like. However I made the filling the day before and refrigerated it (as suggested in the recipe) so maybe that caused it to firm up too much. The crust turned out nice and flaky in the end, but it was very difficult to work with. It was too dry and kept cracking when I rolled it and when I attempted to put it in the pie pan. If I make this again, I will definitely use another dough recipe. item not reviewed by moderator and published
Hate this recipe, very disappointed :( too much work for nothing item not reviewed by moderator and published
Overall the pie was good but very tart - I used Granny Smith apples and it definitely needed more sugar! The crust came out awesome, but it was a little time consuming. I'm not sure why the recipe calls for refrigerating the dough a second time, after it has been rolled out. This made it very hard to work with because it was too stiff and cracked when placing it in the pie pan and again more cracking when putting the top layer on. After all that work, I was disappointed to have the crust crack so badly and then have to patch it up - the pie would have been much prettier if the crust had not cracked so badly. item not reviewed by moderator and published
So sad! This was a gift for my husband who loves apple pie. I followed the recipe to a tee. Let it cool for an hour. He was so excited until he cut into a too dry crust to find an inch of liquid and basically bland baked apple slices. I don't know what happened, but not gonna waste my money and time trying to redo it! item not reviewed by moderator and published
what can I use in the pie crust instead of eggs I am a vegetarian item not reviewed by moderator and published
Great pie. I had to use granny smith apples due to the fact that the golden delicious were heavily bruised but I just added a bit more of the spices to counter act the sharpness of the granny smith. Great tasting pie. item not reviewed by moderator and published
try using self rising flour instead and use a food processor!!! item not reviewed by moderator and published
ok try using SELF RISING flour instead of regular flour. Also, do not substitute the butter and make sure it is salted butter as well. use a FOOD PROCESSOR instead of making by hand. DO NOT leave the apple filling in the fridge over night but leave out on the counter covered up for about an hour or 2 (until the juices are to your liking) then roll out (with the same self rising flour) and finish making your pie as you normally do. I did this yesterday and OH MY GOSH was it fantastic! item not reviewed by moderator and published
ok try using SELF RISING flour instead of regular flour. Also, do not substitute the butter and make sure it is salted butter as well. use a FOOD PROCESSOR instead of making by hand. DO NOT leave the apple filling in the fridge over night but leave out on the counter covered up for about an hour or 2 (until the juices are to your liking) then roll out (with the same self rising flour) and finish making your pie as you normally do. I did this yesterday and OH MY GOSH was it fantastic! item not reviewed by moderator and published
ok try using SELF RISING flour instead of regular flour. Also, do not substitute the butter and make sure it is salted butter as well. use a FOOD PROCESSOR instead of making by hand. DO NOT leave the apple filling in the fridge over night but leave out on the counter covered up for about an hour or 2 (until the juices are to your liking) then roll out (with the same self rising flour) and finish making your pie as you normally do. I did this yesterday and OH MY GOSH was it fantastic! item not reviewed by moderator and published
try googling egg substitutes. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond