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
Perfect apple pie. Couldn't ask for it to be any better. item not reviewed by moderator and published
Best homemade apple pie I have ever had ! item not reviewed by moderator and published
this turned out pretty nice. just a basic/classic apple pie recipe! good crust! item not reviewed by moderator and published
I think this recipe is great. I love the idea of cooking the apples before to allow the natural sugars to come through. With a little tweaking it would make a great diabetic alternative! item not reviewed by moderator and published
I have made the filling portion of this recipe half a dozen times since finding it. Yes it is more time consuming than tradional pies, BUT WORTH IT! Be sure to cook out hte juice well and to simmer the juice until thickened. (I think that's where some folks have gone wrong. Gala apples are fantastic and inexpensive alternatives. item not reviewed by moderator and published
I hated this recipe followed it directly and it was like apple sauce pie. More work than traditional pie recipies. would not do it again. item not reviewed by moderator and published
One of the best apple pie recipes I've ever tasted and made! Very pleased with it. item not reviewed by moderator and published
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM yummmyyyyyyyyyyyyyy item not reviewed by moderator and published
This was my first apple pie. I was a little frustrated because the dough was too dry when I was rolling it, but it tastes very good! I'm not sure what I can do to make it easier to roll next time. item not reviewed by moderator and published
My first apple pie and it came out delicious! I actually cheated on the crust and used store-bought. item not reviewed by moderator and published
very tasty but too dry- not sure what i did wrong. also cooked the apples too long so made it a little mushy. item not reviewed by moderator and published
This apple pie is soooo!!! gooood!! Warm and gooey on the inside and the suger on the outside is a GREAT touch! This apple pie is CRAZY good! item not reviewed by moderator and published
Best apple pie I think I've ever had. So amazing warm and with vanilla ice cream. Relatively easy to make, but takes time-so worth it though! item not reviewed by moderator and published
I made this for people in Denmark, they have never heard of apple pie and they loved it!!! Great recipe!! And not hard to make either! I would suggest using a few more apples though. I just guessed and 15-18 apples would be good so the filling is overflowing. item not reviewed by moderator and published
I followed this recipe to a T, the top and bottom crust were perfectly baked, the inside was perfect, not too dry, not too watery. Only thing is I might add an extra apple, since I like my apple pie to be more of a deep-dish. So delicious with a wonderful crust! item not reviewed by moderator and published
Excellent apple pie... It was my first apple pie and everyone loves it!!! item not reviewed by moderator and published
Did it yesterday for Mother's Day from scratch. Mom said she would not buy apple pie ever again. She´ll just call me and ask for it. Time consuming but simply delicious. I doubled the spices and used lime instead of lemon and my wife loved it item not reviewed by moderator and published
Absolutely incredible pie. Easy and I keep getting a lot of requests for it!!! It is time consuming to make the crust, you have make it then refrigerate it for an hour then roll it then refrigerate it again then put in the filling then refrigerate again.... BUT ABSOLUTELY WORTH IT. Incredible flakey crust. Make sure the butter is cold! I always pop it in the freezer for 15 minutes prior to starting. AMAZING AMAZING AMAZING! item not reviewed by moderator and published
I have never baked a pie before. Never. So the fact that I made from scratch this wonderfully flaky and tasty dough and filling is inspiring. This pie tastes fantastic. I did have to add a few more tablespoons of cold water because it was dry, and I cooked the filling with salted butter because its what I had on hand. Trust me my boyfriend loved the pie. I absolutely can't wait to try it again, this is a lifetime keeper. Thanks Food Network Kitchens Chefs! item not reviewed by moderator and published
My first pie attempt and it was a complete success!! This pie was delicious. I always stayed away from pies because I was afraid my crust wouldn't come out right, but the directions were easy to follow and the crust was perfect. And it presents well too. Just an all around great pie! item not reviewed by moderator and published
I have never in my life made apple pie before and didn't even have a pie dish (it is not so common in Germany), but only a regular spring form. The work is elaborate, but the apple pie was the best cake/pie I have ever had - and my girlfriend whole-heartedly agrees. I used Elstar apples, which worked just nicely, and added baking paper at the bottom of the spring form. It was a little shocking how much the filling shrinks during cooking, but it was sufficient for the pie. There was no need to bake the crust first and nothing seeped through or was too liquidy. I am not sure what went wrong for other reviewers here, but as a tip: I took my time with cooking the apples on the stove until they were completely cooked. Maybe that makes all the difference? I baked the pie on ~190°C and it turned out just perfect. item not reviewed by moderator and published
First off, let me start by saying I have never attempted to bake a pie in my life! I Made this recipe today. I do have to say that my boyfriend LOVES his apple pie, and so far his mother is the only one in the family that makes a good one, until now! I made a few minor adjustments. I had to use more apples to fill my pie dish. I also added more cinnamon and nutmeg. Other than that I followed these instructions to the 'T'. The crust came out picture perfect, and delicious! The filling was good, however, my selection of apples will need to be a little better next time. I used a combination of Granny Smith's and Cortlands. I plan to use this same combination next time as they taste well together, but I need to select more mature apples. This recipe is definitely a keeper, and will be made quite often in this house!! item not reviewed by moderator and published
Very tasty but had to add to the filling because it was not enough item not reviewed by moderator and published
I have apple trees and make pies every year. This works best with really tart apples. I especially like it with my unripe apples! This made the best pie ever and is now my standard. I make the filling as described, making several in succession. After it's cooled, I pour the filling into an aluminum pie pan lined in plastic wrap with lots of wrap hanging over the edges. When the filling is poured in, I fold the plastic wrap over and place it in a zip top freezer bag and freeze. When it's frozen solid you can pop the pie pan off and place two plastic wrapped pie-shaped fillings in one zip bag. When you're ready to make a pie, just roll out your dough, put it in a ceramic pie plate, put in a frozen filling, cover as you normally would (crust or streusel), and bake for 1 hour plus 5-10 minutes. Perfect pie, don't forget the vanilla ice cream. Thanks for the recipe! item not reviewed by moderator and published
This pie not only tasted great, but it looked like a picture from a cookbook...it was so pretty! I followed the directions exactly, except: I refrigerated it for about 90 minutes first and I cooked it on the lowest rack, very close to the coils. Cooking the pie low will ensure your crust cooks to perfection. It cooked in 50 minutes exactly. The crust was excellent and the filling was yummy and had a great texture. My husband likes more spice, so next time I will add more cinnamon and maybe a touch of cloves too. The process was quite easy. item not reviewed by moderator and published
definitely tasty! but i've tried it 5 times, and what i've learned is that: you HAVE TO BAKE THE CRUST FIRST, or else, when baked raw with the filling, the filling will suffocate the crust, and it won't bake. Also, I didn't have the problem with being too liquidy-maybe I caramelized it a lot? good luck (: but it definitely is worth baking it yourself! (: item not reviewed by moderator and published
The pie was delish!!! My hubby who will only eat apple pie if it's the only dessert there said that was the best apple pie he'd ever eaten and would eat it more often if it tasted this good. I really liked cooking the apples ahead. My only "complaint" is that you can cook the apples up to 2 days early, and then fill the pies and bake. My problem was the following morning, my wonderful thick caramel sauce from cooking the butter/sugar combination was more liquidy - almost like water. So when I cut into the pie, it was a bit wet. However, it never sogged out the crust. Even the following morning, the juices haven't sogged out the crust. And the pie is great the following day, too! item not reviewed by moderator and published
Made the apple pie for the holiday, it was good but could be better. The filling inside was very good and the crust wasn't bad either. It wasn't a home run and there are changed I would make for next time. 1) I would cut the apples in fifths.. not to small because you don't want them to get ultra mushy, but they were a bit to thick. 2) you need to cook the bottom pie crust for about 20 minutes before putting in the filling and baking it. This is the most important thing i can recommend. The bottom crust was not crispy enough in fact it was mushy and that ruined the pie. Hope that helps item not reviewed by moderator and published
I agree with txgreens review, but wonder why she gave it as many as 3 stars. I followed the recipe to the letter and ended up with the exact same results. I used fuji apples, cooked them down as directed, and they still came out WAY to firm. The bottom of the pie is an inch of liquid. Worst apple pie I've ever made. What a waste of time. item not reviewed by moderator and published
I am so disappointed and after all the rave reviews I am scratching my head! I made this the day before thanksgiving, baked it and let it cool before popping it in the fridge. The next day I took it out of the fridge 2 hours before serving to bring it to room temp figuring I'd pop each piece in the microwave for a few seconds before topping with ice cream. It was Gorgeous!!! Then I cut into it and the bottom was soupy with about 1/2 inch of liquid! It is m first fruit pie from scratch, but I followed the directions exactly! Can someone tell me what could have gone wrong?? Everyone ate it and said the taste was good, but it came out of the pan in pieces... so sad :( item not reviewed by moderator and published
this is a wonderful pie recipe! I love the cooked apples, without using flour. It taste so fresh & has a great apple flavor. only change is I added a bit more cinnamon, and used 2 different types of apples. so some are more crisp, and some are softer. I will be making this again, & again!! item not reviewed by moderator and published
Excellent! We couldn't stop eating it. item not reviewed by moderator and published
The best apple pie I've had, and in my daughter's lingo "TDF" that is To Die For! When I first came across it, and read that you've got to cook the apples, I thought that it was odd. But then I remembered that I have an old recipe for an apple tart, that requires cooking the apples. My picky teenagers loves this! It is so worth the extra time and effort...I will no longer use flour in my apples to thicken them. I used honey crisp, they taste better than red or golden delicious. And I love their texture in cooking. Well... I'll be making this for my son's birthday in two weeks, along with Ina's chocolate cake! item not reviewed by moderator and published
after reading so many rave reviews...couldn't wait to try it. I'm a little more than disappointed. I think it should be stated that this is not a typical apple pie with a creamy filling. The filling was rather bland. I much prefer the traditional apple pie filling that uses some flour for thickening. The crust was good though and would use this crust recipe with another filling recipe. item not reviewed by moderator and published
I rarely can be bothered reviewing a recipe but this apple pie is soo worth it! The apple texture was perfect and the flavor was pure apple without too much spice. I used refrigerator pie crust and it was still fab! The extra step isn't too time consuming. Def. try this! I'll never try another apple pie recipe again. Tip: Keep the apple slices thick b/c you're precooking them. I only baked the pie for 40 mins. The filling is essentially already cooked so you're just baking the crust. I refrigerated pie w/egg wash/sugar for 30 mins b4 baking. It was perfect! item not reviewed by moderator and published
this is the best pie ever hands down! item not reviewed by moderator and published
The first time I made it, it was the best pie ever in the world!! My mom loved it, so did my aunt, uncle, dad, and cousin. I also loved it as much as my relatives did. Even though it was my first time baking a pie. item not reviewed by moderator and published
I love apple pie and made this for Thanksgiving and I am making it again for Christmas. It is a little lenghtly in steps, but so worth it. To save time I used a pre-made pie crust, and nobody knew the difference. If love apple pie search no further, this is the recipe for you! item not reviewed by moderator and published
from a girl who doesnt like apples to start out w/ and ending up loving this recipe. i can tell you this recipe is the best :]]] item not reviewed by moderator and published
I've made so many different apple pie recipes and this is it. I got so many compliments, from particularly picky dessert eaters and a professionally trained chef, on this apple pie. Although I have made, and loved, Alton B's apple pie, this is far easier and super good. Everyone commented on how tasty the crust was. I found it easy to work with, even after refrigerating it overnight. I used a mixture of apples: green apples, golden delicious, and cortland. I prepared the apples the day before as well. I was a bit concerned b/c when I went to make the pie the apple mixture had a lot of liquid. So i brushed the bottom of the crust with a bit of the egg and a superlight dusting of cornmeal. Wasn't soggy at all. I refrigerated the assembled pie for about 45 mintues. Cooked perfectly in 50 minutes. I added extra cinnamon. And, I dusted the top with demera sugar, which was really a great move. item not reviewed by moderator and published
OK...I chickened out & used a ready made crust BUT this filling recipe was great and SUPER EASY! And everyone at Thankdgiving dinner LOVED it! item not reviewed by moderator and published
Thank you for this recipe!! The crust turned out beautifully as did the filling!! I made two: one to bake now (Thanksgiving) and one to freeze for Christmas. I can't wait to see how it turns out baking directly from the freezer! The Food Network Kitchens staff ROCK!! :-) item not reviewed by moderator and published
I was a little scared about this because the last apple pie I made was terrible, but I was asked to make one for Thanksgiving, so I did and.... it rocked! Everyone loved it! item not reviewed by moderator and published
I have been making this apple pie for about 3 three years only on thanksgiving and i have to say this apple pie is to good to be true.My family LOVES it. item not reviewed by moderator and published
I have made this recipe a few times now and it always turns out great. the ingredients are not that much different from the applie pies I used to make but cooking the apples ahead of time and letting them reduce down avoids the air pocket you get between the top crust and the apples when you bake the pie without precooking the apples. Others have stated that they have a soggy crust. No matter what pie you make - if you refrigerte the pie for 30 minutes before putting it in the oven that should avoid the soggy crust and it also helps with keeping your crimping intact. Remember "make it cold" and "cook it hot" is the secret to great pies. Kathy - St. Louis item not reviewed by moderator and published
This is my first apple pie. My family absolutely loved it!!!! Thank you foodnet work you made me look like a great baker!!! considering I couldn't make cupcakes. I followed the step by step instructions and it just came out wonderful they were so amazed and can't wait until I make it again. But they are just going to have to wait till Thanksgiving. item not reviewed by moderator and published
Made as written for a dinner party. The pie was perfect. No leftovers (D'oh)! This one's a keeper! Be sure to use baking apples so they hold their shape. item not reviewed by moderator and published
I went apple picking last week and decided to make some apple pie to use up most of the apples. I bought Pillsbury pie crusts from the store but used the recipe to make the top pie crusts. It was so time consuming and not that much better than the store bought to be worth the effort. Next time I'll just buy more pie crusts and thaw some enough to use as the top. I ended up making two pies with this recipe but my pie shells were a bit shallow. The filling was great but I added more cinnamon and nutmeg than called for and also added all spice vanilla extract and a dash of almond extract. item not reviewed by moderator and published
The filling is more liked baked apples which goes great with pork, but it was also a nice treat. item not reviewed by moderator and published
I read all the reviews before I made this pie and everyone raved it was the best apple pie ever. I was skeptical but indeed...this is the best apple pie I've ever had! I added a lot more cinnamon, sugar, and groud cloves to the pie filling. I also used Jonamac Apples. Take the time to make the crust! item not reviewed by moderator and published
Every Thanksgiving, we've had the same apple pie for two generations (and thought nothing could EVER replace it). Well, this one did. We used a combination of Granny Smith, Honey Crisp, Jonagold and Braeburn bcause my husband says that's what Alton Brown would do (he thinks Alton can walk on water). Hubby and I feel that baking is a time for us to share time together. I guess that sounds funny after 45 years of marriage, but you do have to make a point of setting aside special time with each other. Well, this was an exquisite shared moment. The apples were a wonderful combination and pre-cooking them really paid off. What a sweet, delicious flavor and the apples were perfectly textured. The crust seemed a little dry while we were rolling it out, but the final result was wonderful. For those of you using pre-cooked crusts, give this a try. It was well worth the time. We even cut out the leaves like the recipe showed. If you brush the egg wash on and sprinkle sugar on top, the result is like the winner in a pie-baking contest. It was the most beautiful pie we've ever baked. I don?t think you could ever find a recipe to beat this one. And that?s from two oldies who have four-and-a-half decades of baking together. Great thanks to the Food Network Kitchen Staff. You really earned the blue ribbon with this one! item not reviewed by moderator and published
To make the filling was a little more work than normal but I really wanted an apple pie filling that would not make the crust soggy, so I gave it a try. My son had gone on a field trip and they brought home Macintosh apples which are awful to bake with. My pie was so mushy, but it had a great flavor! It was my fault to not use a better baking apple. item not reviewed by moderator and published
I made several apple pies last year trying to find the perfect recipe. I had a lot of problems getting the filling tender and not runny without burning the crust, and this one worked perfectly. I'll be keeping this one around! item not reviewed by moderator and published
Was a little skeptical about the recipe requiring the pre-cooking of the apples, but it is fabulous. Apples are luscious without the runniness. Be sure not to cut the apples too thin because itey will become applesauce. Also, I added a pinch of Allspice too and made it fabulous. Also, I used pre-made crust (Pillsbury) and it got rave reiveiws. item not reviewed by moderator and published
This was my first attempt at an apple pie. The pie turned out perfect!!! The best pie I have ever tasted! It was quite easy to follow. The crust was a bit hard to work with, it was quite crumbly, hard to form together. But it turned out very flaky and tasty. The filling was great as well, I used half granulated white sugar and half raw brown sugar. item not reviewed by moderator and published
I made my own crust for this pie, but used the filling recipe with golden delicious apples. It was very good and I added golden raisins for fun :-) item not reviewed by moderator and published
This pie is awesome! The crust is the best I've ever made. Mine never seem to turn out, but this one was awesome. I used 8 tbl butter and 6 tbl. butter-flavored shortening. It was as good as the ones you buy in the store. buttery, flaky, tender. Awesome! the filling was very good. I felt like cooking it first in the pan made it become just an apple mash in the pie when it was cooked. It tasted great, but I would have rather had more texture to it. Overall though, and great pie. item not reviewed by moderator and published
Apple pie is my favorite, but I've always been intimidated by pies. This one was EASY and YUMMY! item not reviewed by moderator and published
I've always had a problem with my apples not being fully cooked when I make apple pie. This recipe fixed that. The filling tasted great and was the perfect consistency. It stayed together great when cut and served. I doubled the cinnamon and chopped the apples. The crust was really good too but I think it was too time consuming and not remarkably better than my easy standard recipe. I'll use the egg wash and sugar on future pies though. item not reviewed by moderator and published
I'm not one to rate a recipe 5 stars if it's not truly deserving and with that being said I have to tell you this is the best apple pie I've ever made! Other recipes I've tried have too much sugar or are too wet. I didn't use the crust part of the recipe just the store bought redi made kind you bake. The pie turned out great. The filling was spectacular! Not too sweet and not too sour. I just wanted it to taste good and it did. Only change I made was I like to chop the apples up pretty finely. I was amazed at how baking the apples and then the juice seperately to create more of a syrup worked so well! I will do this no other way from now on. Ingredients to make anything are time consuming and costly. It's hard when recipes aren't right. This one is perfect. Thank you for posting. item not reviewed by moderator and published
I was searching for an apple pie recipe that would ensure the apples would be soft and the pie not runny when I cut into it. I found it! This was delicious-o! A hit at my in-laws for the holidays. Thanks! item not reviewed by moderator and published
The cooking method of this pie takes a little longer and it was my first time making my own crust but, it was woth it. It's hard getting the dough to roll out after you take it out of the fridge, eventually you get there though. I just love apple pie!!!! item not reviewed by moderator and published
I've made applie pies in the past but kinda gave up cause they just weren't that good with whatever recipe I followed, BUT this recipe is THE BEST! I made it for our Thanksgiving dessert and it turned out great. A little work to prepare the filling but definitely worth the time. I can't comment on the recipe for the pie crust because I am gluten intolerant and had to use a gluten free pie crust mix. This pie not only tasted delicious, but it looked like it came out of a bakery! Impressive. item not reviewed by moderator and published
I went to pastry school, so I've made a lot of pies. I'm particularly fond of the method used in this recipe, if not the choice of apples. Precooking the apples ensures a tender filling that isn't soupy (no thickener to turn cloud the juices). I recommend using a combination of sweet, soft apples and tart, crispy apples (empire, winesap, or granny smith combined with golden delicious works well). Otherwise the filling can be mushy and bland. I also like the fact that the apples can be prepared in advance. On Thanksgiving I put the pie in the oven after the turkey is done and serve it warm. item not reviewed by moderator and published
Very good I prefer it warm but even if you wait a little longer its still good It took some time to do it and as reading sounds a litlle more difficult that what really is, Now I think I can do it again with my eyes close item not reviewed by moderator and published
Well, did cheat and used store bought crust and that didn't turn out real great. The apple pie mixture was just ok...not the best I've ever had. My family ate it up within 24 hours, so I guess it was ok with them! item not reviewed by moderator and published
This was my first time making any kind of pie and it will not be the last! this recipe was easy to follow and the pie turned out great! item not reviewed by moderator and published
i love this recipe, and so does everyone who eats it! id suggest adding cornstarch while cooking the apples. it helps to hold the pie together after its done baking. this is a delicious recipe and its definetly worth the time and effort! item not reviewed by moderator and published
My Mom has a standby apple pie that is sort of her trademark, so I wanted a recipe of my own. I tried this, and I hate to say it, but it was so much better than any others I've tried... including hers! It was easy to make, and it came out PERFECTLY. I used Sugar in the Raw instead of white sugar, and it was sweet and buttery and tender. I also wove a lattice crust on top (Paula taught me how :D) and sprinkled it with more sugar, and it was breathtaking. Highly recommended! item not reviewed by moderator and published
this was my first attempt at making an apple pie...and it was great.the filling was just the best...I used the store brought crust..and it was fun ,easy and delish..hubby loved it!! item not reviewed by moderator and published
Slightly cooking the sliced apples and then reducing the juices in a saute pan, ensured that the bottom crust wouldn't get soggy and the filling wouldn't get soupy. I used 4 granny smith and 4 jonagold apples. I can't imagine using all golden delicious. They taste bland and get so mushy. I didn't make the dough. Instead I tried out Cook's Illustrated's new foolproof pie dough recipe (which was amazing, btw). item not reviewed by moderator and published
i did not try the crust however the filling was super yummy item not reviewed by moderator and published
If the preparation for this pie didn't take so long, I would love it, cause the taste was great. By the way, don't refrigerate your crust overnight. It turns into a brick the next day and takes quite a while to be able to work with it again! I'm more of a fan of my mom's traditional pie; make the crust, put the apples/spices in, put the top crust on and cook. item not reviewed by moderator and published
It was the the best apple pie I ever had.Most of my family doesn't like apple pie and they even thought it was good. item not reviewed by moderator and published
Yummy with Granny Smith apples ... creates a nice tang. Frozen crust (I used Mrs. Smith brand) worked excellently! And very easy to make! item not reviewed by moderator and published
This pie crust recipe is the best .. The apple pie as a whole is wonderful.. i would just add a lil more sugar and butter. PERFECT!! item not reviewed by moderator and published
this was so good even though i thought it was kinda runny. item not reviewed by moderator and published
The best apple pie, I've had, and others agreed. I used store bought pie crust, it's just easier that way. item not reviewed by moderator and published
This pie turned out very good. I might use more apples next time since I like a deep pie. item not reviewed by moderator and published
I've made many apple pies but none where you cooked the apples before putting them in the shell. It reduced the shrinkage of the apples. no big space between apples and top crust. It was very simple to make. 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