Apple Pie
Ingredients
For the dough:
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 2 tsp. granulated sugar
- 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
- 3 to 4 Tbs. ice water
For the filling:
- 2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
- 2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
- 1/2 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 4 tsp. cornstarch
- 1 Tbs. fresh lemon juice
- 2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
- 1 egg white, beaten with 1 tsp. water
- 2 tsp. granulated sugar
Directions
To make the dough, in a food processor, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.
On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using leaf pie cutters, make rows of cutouts in the dough, spacing them 1/2 inch apart and leaving a 1-inch border along the edges, to create a lattice appearance. Reserve the cutouts for decorating. Reroll the dough scraps to make more cutouts. Refrigerate the lattice top and cutouts for 30 minutes.
Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.
Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.
Let the pie shell, lattice top and leaf cutouts stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently invert the lattice top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the underside of the leaf cutouts with egg wash and gently press them onto the edges of the piecrust, overlapping the leaves slightly. Decorate as desired with the remaining leaves. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8.
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Rated 5 out of
5
by
Loves to cook from
When you live in the Apple Capital
This pie is loved by all, it tastes unbelievable.
However, let’s be honest
“You Eat with Your Eyes first”
Date published: 2024-10-15
Rated 5 out of
5
by
mcn75 from
Williams-Sonoma Pie recipe is always winner!
It turned out a perfect pie! The crust was very flaky and the filling’s tartness and sweetness was so right! Everyone loved the pie!!
Date published: 2023-06-18
Rated 5 out of
5
by
JustTee from
Amazing!!!
I've made this about 5 times now.
The first time I made this I was a little worried about the turn out of the dough as I wasn't used to working with it.
I was soooooooooooo happy with the pie when it was ready.
I've had loads of compliments on this pie each time I made. I've added ginger, orange zest, pineapples to the filling (not at the same time).
I highly recommend this recipe any time.
This is a must try!!!!
Date published: 2021-12-11
Rated 5 out of
5
by
SarahESullivan27 from
A thanksgiving staple at our house
this is an excellent recipe for a classic apple pie. Easy to follow and simple ingredients. Will make this year after year.
Date published: 2021-11-28
Rated 5 out of
5
by
GiraffeGirl from
Seriously THE Best Apple Pie Recipe
I don't make lots of pies, but I was impressed with the filling ingredients and the festive look. This recipe is a keeper! Really yum! Recommend adding an additional half batch for the dough/shell or you may not have enough to work with, including the cut outs.
Date published: 2020-11-29
Rated 5 out of
5
by
PalmSpringsBaker from
Delicious Apple Pie
This is my go to recipe for apple pies. Seriously delicious and versatile. Can be used with a variety of hard apples. I love this version with Green Grnny Smith, McIntosh or Red lady (pink flesh) apples. Gorgoues results and rave reviews from you family and friends. Happy Holidays :)
Date published: 2019-11-17
Rated 5 out of
5
by
NikkiS911 from
Best Apple Pie
I've been making this apple pie for a few years now and it is hands down, the best I have ever had. The crust is fantastic with the perfect balance of salt, butter, and sugar. The apple pie filling is perfect---easy to adjust because the pre-cooking of the apples allows you to taste as you cook and adjust for sweetness, spices, etc. The cutouts make a gorgeous presentation as well. I highly recommend this recipe!
Date published: 2015-11-27
Rated 5 out of
5
by
Taneremi from
My Favorite Apple Pie Recipe
Every Thanksgiving for the past four years I have been making apple pie using this recipe. Every year it comes out amazing! Not only does it look like a piece of artwork but it tastes delicious! I highly recommend it to anyone who wants to impress their family or friends. Just a warning, it takes a lot of more time to prepare than the recipe states. The dough is very crumbly so it makes it difficult to work with but once cooked, the taste makes it worth it!
Date published: 2014-12-18