Skip to content

Apple Pie

Uses a 9.5" pie pan

Yield

  • Servings: 8
  • Serving size: 1 slice (1/8 pie)
  • Total yield: 1 pie (9.5-inch)

Time

  • Prep: 55 min
  • Cook: 1 hr 10 min
  • Total: 5 hr

 

  • Active: 55 min
  • Inactive: 3 hr 55 min

Ingredients

Dough (Double Crust)

  • All‑Purpose Flour: 300 g (2½ cups)
  • Cold Unsalted Butter: 225 g (1 cup) — cubed
  • Sugar: 1 tsp
  • Fine Salt: ¾ tsp
  • Ice Water: 90–120 g (6–8 tbsp)

Filling

  • Firm Apples: 2½–3 lb — 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
  • Flour or Cornstarch: 3 tbsp flour or 2 tbsp cornstarch
  • Unsalted Butter: 2 tbsp — diced

Instructions

1. Preheat oven & pan

Preheat oven to 425°F / 220°C. Place the baking pan in the oven to preheat it as well.

2. Make the Dough

  • Mix flour, sugar, salt. Cut in butter to chickpea/pea‑sized pieces.
  • Sprinkle in ice water just until dough clumps. Divide in 2, flatten to disks.
  • Wrap and chill 1½–2 hr.

3. Create the filling

  • Toss apples with:
    • Sugars
    • Cinnamon
    • Salt
    • Lemon
    • Flour/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 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 egg wash.
    • 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 (1/8 pie))
Calories 3360 420
Protein 24 g 3 g
Fat 160 g 20 g
Carbs 464 g 58 g
Fiber 24 g 3 g
Sugars 200 g 25 g
Sodium 1760 mg 220 mg