Recipe courtesy of Mary Berg
Classic Apple Pie
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 887
- Total Fat
- 23
- Saturated Fat
- 13
- Carbohydrates
- 164
- Dietary Fiber
- 19
- Sugar
- 110
- Protein
- 7
- Cholesterol
- 87
- Sodium
- 310
- Total: 2 hr 10 min
- Active: 35 min
Ingredients
Pastry:
2 1/2 cups (340 grams) all-purpose flour
1 tablespoon (12 grams) granulated sugar
1 teaspoon salt
1 cup (224 grams) unsalted butter, chilled and cut into pats
1 egg, cold
4 to 6 tablespoons (60 to 90 milliliters) milk, cold
Filling/Egg Wash:
2 tablespoons (28 grams) unsalted butter
7 to 8 (about 1.6 kilograms total) firm apples, such as Granny Smith, Braeburn or Gala, peeled, cored and cut into 1/2-centimeter (1/4-inch) slices
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) packed brown sugar
3 tablespoons (21 grams) cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
3 tablespoons (20 grams) rolled oats
1 egg
1 tablespoon (15 milliliters) milk or water, for an egg wash
Turbinado or granulated sugar, optional
Directions
- For the pastry, combine the flour, sugar and salt in a large bowl. Add the butter and, using your fingers or a pastry cutter, cut and snap the butter into the flour until the pieces are about the size of a pea. In a small bowl, whisk together the egg and 4 tablespoons of milk, add it to the flour mixture and stir to combine, adding another 1 to 2 tablespoons of milk if needed until the pastry holds together in a ball when squeezed in your hands.
- Knead the dough once or twice to bring it together, divide in two, wrap each in plastic wrap and press into two 1-inch-thick disks. Refrigerate for at least 30 minutes or up to two days.
- Meanwhile, make the filling by melting the butter over medium-high heat in a large frying pan or saucepan. Add the apples, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg and salt and stir to combine. Cook the apples for 6 to 8 minutes, stirring occasionally, just to soften a little and allow the apples to start releasing their juices.
- Remove from the heat and cool to room temperature. Once cool, set your oven rack to the lowest position and preheat it to 425 degrees F (220 degrees C).
- Roll one disk of dough out to a 1/2-centimeter (1/4-inch) thick circle and drape it into a pie plate. Scatter the bottom with the oats and top with the apples. If your apples are extra juicy, feel free to leave some of the juice behind and use as a sauce for the pie.
- Roll out the second disk of dough, cut a steam vent into the center and drape it over the top of the pie. If you want to get creative, feel free to weave your top crust into a lattice but if you want a classic look, just a circle will do. Crimp the edges of the top and bottom crust together to seal.
- Whisk together the egg and milk or water and brush over the pie. Scatter a little turbinado or granulated sugar over the top of the pie if using.
- Place the pie onto a rimmed baking sheet and bake for 20 minutes. Lower the temperature to 350 degrees F (175 degrees C) and continue to bake for 30 to 35 minutes or until golden brown.
- Allow the pie to cool before slicing and serving on its own or with ice cream and reserved apple liquid.