- 2-1/4 cups 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 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
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"This recipe was very easy and delicious. I used store bought refrigerated pie crust, but followed the recipe after that. The apples were done, the filling was not runny, and it was spiced just right. I would recommend this recipe."
"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.Great recipe!"
"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."