Description
Warm, golden-crusted apple pie embodies nostalgic comfort from American kitchens. Buttery pastry and spiced apple filling create a delectable dessert that connects generations through sweet, homemade tradition.
Ingredients
Scale
Pie Dough:
Dry Ingredients:
- 2 ½ cups (310g) all-purpose flour
- 3 teaspoons granulated sugar
- ¼ teaspoon salt
Fat Ingredients:
- ¾ cup (170g) unsalted butter, cold and cubed
- 5 tablespoons vegetable shortening, cold and cubed
Liquid & Egg Ingredients:
- ⅓ cup ice water
- 1 whole egg + 1 egg white for brushing
Apple Pie Filling:
Fresh Fruit Ingredients:
- 2 pounds (907g) Granny Smith apples (4–5 apples)
- 2 pounds (907g) Honeycrisp apples (3–4 apples)
- 1 lemon
Sweetening & Spice Ingredients:
- ½ cup (110g) unsalted butter
- 6 tablespoons all-purpose flour
- ¼ cup apple juices (from your sliced apples)
- ⅓ cup + 2 tablespoons granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
Topping Ingredient:
- Raw sugar for sprinkling
Instructions
- Carefully peel and slice Granny Smith or Golden Delicious apples into precise 1/8 inch (0.3 centimeters) thin wedges.
- Place apple slices in a large mixing bowl and gently coat with fresh lemon juice and granulated sugar to prevent oxidation and browning.
- Transfer the seasoned apple mixture to the refrigerator and allow to macerate for approximately 2.5 hours, ensuring the apples release around of natural juice.
- In a medium saucepan, melt unsalted butter over medium heat, then gradually whisk in all-purpose flour to create a smooth base.
- Gradually incorporate apple juice, brown sugar, white sugar, ground cinnamon, ground nutmeg, and pure vanilla extract into the butter mixture.
- Simmer the sauce until it reaches a rich, caramel-like consistency, stirring continuously to prevent scorching.
- Gently fold the prepared apples into the warm caramel sauce, ensuring each slice is evenly coated.
- Carefully transfer the sauced apples into a chilled pie crust, creating an attractive slightly domed arrangement.
- Construct an intricate lattice crust on top, meticulously sealing the edges to prevent leakage.
- Place the assembled pie in the freezer while preheating the oven to 425°F (218°C).
- Brush the lattice crust with beaten egg wash and generously sprinkle with raw turbinado sugar.
- Bake initially at 425°F (218°C) for 15 minutes to establish a crisp crust, then reduce temperature to 350°F (177°C) and continue baking for 50-60 minutes.
- Monitor the pie’s surface and loosely tent with aluminum foil if browning too rapidly to prevent excessive darkening.
Notes
- Maceration Magic: Letting sliced apples sit with sugar draws out natural juices, creating a richer, more concentrated flavor for the pie filling.
- Caramel Sauce Technique: Cooking butter, sugar, and spices into a thick sauce helps bind the apple slices and adds depth to the overall taste profile.
- Crust Chilling Trick: Freezing the pie before baking ensures a flakier, more structured crust that holds its shape during baking.
- Temperature Transition: Starting at a high temperature and then lowering creates a perfectly golden, crisp exterior while allowing the interior to cook thoroughly.
- Foil Protection: Covering the pie if it browns too quickly prevents burning and ensures even cooking throughout the entire baking process.
- Egg Wash Secret: Brushing the crust with egg creates a beautiful golden sheen and helps the raw sugar stick, adding both visual appeal and a slight crunch.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg