Real Deal Apple Pie Recipe
- 2-1/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons sugar
- 3/4 teaspoon kosher salt
- 1 cup cold unsalted butter, cubed
- 6 to 8 tablespoons ice water
- 5 medium Braeburn apples (about 1-1/2 pounds), peeled and cut into 1/4-in. slices
- 4 medium Granny Smith apples (about 1-1/2 pounds), peeled and cut into 1/4-in. slices
- 1/2 cup sugar
- 3 tablespoons lemon juice
- 2 tablespoons King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- Dash ground nutmeg
- 3 tablespoons unsalted butter, cut into pieces
- 1 egg, lightly beaten
- 1 to 2 tablespoons superfine sugar
- In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
- Preheat oven to 425°. In a large bowl, combine apples, sugar, lemon juice, flour, salt, cinnamon and nutmeg.
- On a lightly floured surface, roll out larger portion of dough to 1/8-in. thick circle. Transfer to a 9-in. pie plate, trimming even with edge. Fill with apple mixture, mounding in the center. Dot apples with butter. Lightly brush rim of pastry with some of the beaten egg.
- Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush top with egg; sprinkle with superfine sugar. Place on a foil-lined 15x10x1-in. baking pan.
- Bake 20 minutes. Reduce heat to 375°. Bake 50-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 2 hours before serving. Yield: 8 servings.
Reviews for Real Deal Apple Pie(5)
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This is the first time I've ever made an apple pie. It came out great. I did deviate from the recipe and used Gala apples instead of Braeburn & Granny Smith. I did have a lot of difficultly with the crust and had to add a significant more amount of water to get it to form into a ball. I did manage to make it work though and it came out great. The whole family loved it. I will definitely make this again though at some point I might use a different crust recipe with it if I find one that works better.
Triple AAA - Awesome!
I have made this pie over a dozen times and it always turns out great. I use Jazz apples instead of Braeburn and I also allow the apples to sit in a strainer over a bowl for a few hours to release as much liquid as possible, this way you do not end up with the air pocket at the top of the pie. I then use the released liquid in the pie crust.
I made this pie exactly as the recipe stated. The filling was bitter and needed more sugar and some of the apples turned mushy. The crust turned out fine. I will not make this recipe again.
Best apple pie I ever made! Everyone enjoyed it so much all I took home from the party was empty pie plate!
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