Apple Pie
Time
- Prep: 55 min
- Cook: 1 hr 10 min
- Total: 6 hr (3 hr 55 min inactive)
Servings: 8
Serving: 1 slice (⅛ pie) (150 g / ~5.5 oz)
Ingredients
Dough (Double Crust)
- All-Purpose Flour: 300 g (2½ cups)
- Unsalted butter: 225 g (1 cup) — cold; cubed
- Granulated sugar: 1 tsp
- Fine Salt: ¾ tsp
- Water: ~105 g (7 tbsp) — ice-cold
Finish (Optional)
- Eggs: 1 large — beaten with 1 tsp water for egg wash
Filling
- Apples: ~2¾ lb — firm; peeled/cored/sliced ¼"
- Granulated Sugar: ½ cup (100 g)
- Light Brown Sugar: ¼ cup (50 g)
- Ground Cinnamon: 1½ tsp
- Fine Salt: ¼ tsp
- Lemon Juice: 1 tbsp
- All-purpose flour: 3 tbsp — or 2 tbsp cornstarch
- Unsalted Butter: 2 tbsp — diced
Instructions
1. Preheat oven & pan
Preheat oven to 425°F / 220°C. Place a rimmed sheet pan on the middle rack to preheat.
2. Make the Dough
- Mix 300 g (2½ cups) all-purpose flour, 1 tsp granulated sugar, ¾ tsp fine salt. Cut in 225 g (1 cup) unsalted butter to chickpea/pea‑sized pieces.
- Sprinkle in ~105 g (7 tbsp) ice water just until dough clumps. Divide in 2, flatten to disks.
- Wrap and chill 1½–2 hr.
3. Create the filling
- Toss ~2¾ lb apples with:
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1½ tsp ground cinnamon
- ¼ tsp fine salt
- 1 tbsp lemon juice
- 3 tbsp all-purpose flour (or 2 Tbsp cornstarch)
- Rest apple mixture for 10 min.
4. Roll the dough
- Roll bottom dough:
- ~12" circle
- Line 9.5" Pyrex.
- Fill (mound high).
- Dot with 2 tbsp unsalted butter.
- Roll top dough:
- Cover top of the pie.
- Trim edges.
- Fold under bottom crust.
- Crimp top crust to bottom crust.
- Cut 5 vents (~2" each) spaced evenly.
- Brush with 1 large beaten eggs (as egg wash, optional).
- Sugar optional.
5. Bake the pie
- Set the glass pie plate on the preheated sheet pan. Bake 20 min at 425°F / 220°C.
-
Reduce to 375°F / 190°C and bake 40–55 min more, until the crust is deep golden and thick juices bubble through vents.
- If you are using a glass pan and the bottom of the pie looks pale, add +5–10 min.
-
Cool on a rack 2 hours before slicing.
Storage & reheating
- Leftovers keep 1 day at room temp, then refrigerate up to 4 days; rewarm at 350°F / 175°C for ~10 min.
Notes / Make-ahead / Variations
- For clean slices, use cornstarch; for classic texture, use flour.
- Drizzle caramel sauce on top. Recipe: Caramel Sauce
Troubleshooting
- If edges brown early, shield with foil.
Nutrition
| Nutrient | Full Recipe | Per Serving (1 slice (⅛ pie) or 150 g / ~5.5 oz) |
|---|---|---|
| Calories | 4320 | 540 |
| Protein | 45.6 g | 5.7 g |
| Fat | 216 g | 27 g |
| Carbs | 576 g | 72 g |
| Fiber | 40.8 g | 5.1 g |
| Sugars | 284 g | 35.5 g |
| Sodium | 2456 mg | 307 mg |