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Apple Pie Recipe

Apple Pie

Wholesome Cove
This Apple Pie Recipe uses a two-apple blend and a precooked filling for clean slices, a crisp base, and a flaky all-butter crust every time.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 410 kcal

Equipment

  • Food processor or pastry blender - For cutting butter into flour
  • 9-inch pie dish - Glass or ceramic
  • Rolling Pin - For the top and bottom crusts
  • Large mixing bowl - For the apples
  • Medium saucepan or skillet - For precooking the filling
  • Sharp paring knife and vegetable peeler
  • Rimmed baking sheet - To catch drips and heat the base
  • Pastry brush - For the egg wash
  • Wire cooling rack - So the pie cools from all sides

Ingredients
  

For the All-Butter Crust (Double Crust)

For the Apple Filling

For Finishing

  • 1 large egg - beaten with 1 tablespoon water
  • 1 tablespoon coarse turbinado sugar - for sprinkling

Instructions
 

  • Add the flour, granulated sugar, and salt to a food processor and pulse two or three times to combine. Scatter the cold butter cubes over the top and pulse in short bursts until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
  • Drizzle in 6 tablespoons of ice water and pulse just until the dough starts to clump. Add the remaining water 1 tablespoon at a time only if it looks dry. Turn the dough out and divide it in half.
  • Shape each half into a flat disk, wrap in plastic, and refrigerate for at least 1 hour.
  • Peel, core, and slice the apples 1/4 inch thick, then toss them in a large bowl with the lemon juice. In a small bowl, stir together the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt.
  • Sprinkle the sugar mixture over the apples and toss until every slice is coated. Transfer everything to a saucepan or skillet, add the 2 tablespoons of butter pieces, and cook over medium heat, stirring often, for about 5 minutes.
  • Remove from the heat and let the filling cool while you roll the crust. Warm filling melts the butter in the dough, so this step matters.
  • On a lightly floured surface, roll one dough disk into a 12-inch circle about 1/8 inch thick. Drape it over your rolling pin and lift it into a 9-inch pie dish, easing it gently into the corners without stretching.
  • Trim the overhang to about 1/2 inch and slide the lined dish into the refrigerator while you roll the top.
  • Roll the second disk into another 12-inch circle. For a lattice, cut it into strips about 3/4 inch wide. Spoon the cooled filling into the chilled bottom crust, mounding it slightly in the center and leaving any excess liquid behind in the pan.
  • Lay the top crust over the filling, or weave the strips into a lattice. Trim the top crust to match the bottom, then fold the two edges together and crimp to seal. Sealing well keeps juices from bubbling out.
  • If you used a solid top crust, cut four or five 1-inch vents in the center so steam can escape. Brush the whole surface with the beaten egg wash, then sprinkle evenly with the coarse turbinado sugar.
  • Place the pie in the refrigerator for 15 minutes while the oven heats. A cold pie going into a hot oven holds its shape far better.
  • Preheat the oven to 425°F (220°C) with a rack in the lower third and a rimmed baking sheet on it. Set the pie on the hot baking sheet and bake at 425°F (220°C) for 20 minutes to set the bottom crust.
  • Reduce the heat to 375°F (190°C) and bake for another 35 minutes, until the crust is deep golden and the filling bubbles slowly through the vents. Shield the edges with foil if they darken too fast.
  • Move the pie to a wire rack and let it cool for at least 2 hours before slicing. This wait lets the filling finish thickening, which is the difference between neat slices and a runny plate.

Notes

  • Use two apple varieties. A mix of Granny Smith and Honeycrisp holds its shape far better than softer apples like McIntosh.
  • Keep everything cold. Cold butter creates steam pockets and flaky layers, so chill the dough, rolled crust, and assembled pie.
  • Do not skip the precook. Raw slices shrink in the oven and leave a hollow gap under the top crust; a quick simmer prevents this.
  • Slice apples evenly at 1/4 inch. Thicker pieces stay crunchy, thinner ones dissolve.
  • Bake on a preheated sheet. Direct heat from below jump-starts the bottom crust and helps prevent sogginess.
  • Vent the top crust. Real slashes, not fork pricks, let steam escape so the filling thickens.
  • Let it rest. Cutting into a hot pie is the fastest way to a soupy slice; wait the full 2 hours.
  • Make-ahead: Dough disks and cooled filling can be refrigerated up to 2 days before assembling.
  • Storage: Room temperature up to 2 days; refrigerate up to 5 days; freeze baked or unbaked up to 4 months.
  • Reheat: Warm a slice at 350°F (175°C) for about 10 minutes; reheat the whole pie covered at 350°F (175°C) for 20 to 25 minutes.

Nutrition

Serving: 1SliceCalories: 410kcalCarbohydrates: 57gProtein: 4gFat: 19gSaturated Fat: 11gCholesterol: 65mgSodium: 320mgFiber: 3gSugar: 28g
Keyword apple pie recipe, best apples for apple pie, flaky all butter crust, homemade apple pie, no soggy bottom apple pie
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