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Real Deal Apple Pie

Everyone should know how to make apple pie in the classic style—the real deal. This recipe is a perfect example of why this American icon has been a hit in this country for hundreds of years. It gets its stunning height from 3 pounds of apples. So stock up; you'll need them. —Margo Ferrick, Westford, Massachusetts
  • Total Time
    Prep: 35 min. Bake: 70 min. + cooling
  • Makes
    8 servings

Ingredients

  • 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
  • FILLING:
  • 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

Directions

  • 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.
Nutrition Facts
1 piece: 526 calories, 28g fat (17g saturated fat), 98mg cholesterol, 337mg sodium, 66g carbohydrate (34g sugars, 4g fiber), 5g protein.

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Reviews

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Average Rating:
  • dlyn9smith
    Jan 10, 2015

    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.

  • scrambledwithcheese
    Jun 21, 2013

    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.

  • brady525sarah
    May 28, 2013

    No comment left

  • KarenBB
    Apr 3, 2013

    Triple AAA - Awesome!

  • Dbcooperisme
    Mar 23, 2013

    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!

  • CARSONM1
    Dec 10, 2012

    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.

  • shenning321
    Jul 1, 2012

    No comment left

  • administrator
    Jun 13, 2012

    Best apple pie I ever made! Everyone enjoyed it so much all I took home from the party was empty pie plate!

  • Anonymous
    Jun 13, 2012

    No comment left