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Apple Pie

Used a 9.5" Pyrex pie pan

Time

  • Active: 45–60 min
  • Bake: 60–75 min (glass runs slower)
  • Dough chill: 1½–2 hr (can be overnight)
  • Cool to set: 2 hr
  • Total wall‑clock: ~4½–5½ hr (mostly unattended)

Dough (Double Crust)

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

Make the Dough

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

Filling

  • Firm Apples, peeled, cored, ¼" slices: 2½–3 lb (9.5" pan needs the higher end)
  • 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 (24 g) flour or 2 tbsp (16 g) cornstarch
  • Unsalted Butter, diced: 2 tbsp
  • Egg Wash: 1 egg + 1 tsp water; coarse sugar optional

Bake

  1. Place a rimmed sheet pan on the lower rack; heat oven to 425°F / 220°C.
  2. Toss apples with sugars, cinnamon, salt, lemon, and flour/cornstarch; rest 10 min.
  3. Roll bottom dough ~12" circle; line 9.5" Pyrex. Fill (mound high). Dot with butter.
  4. Roll top dough; cover, trim, fold under, crimp. Cut 5 vents. Brush egg wash; sugar optional.
  5. Set the glass pie plate on the preheated sheet pan. Bake 20 min at 425°F.
  6. Reduce to 375°F / 190°C and bake 40–55 min more, until the crust is deep golden and thick juices bubble through vents.

Glass note: if the bottom looks pale through the plate, add +5–10 min.

  1. Cool on a rack 2 hours before slicing.

Tips

  • If edges brown early, shield with foil.
  • For clean slices, use cornstarch; for classic texture, use flour.
  • Leftovers keep 1 day at room temp, then refrigerate up to 4 days; rewarm at 350°F for ~10 min.