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Apple Pie

Apple pie

Apple pie is at the very top of my comfort food list. Add a scoop of ice cream or, better yet, a drizzling of fresh cream and it moves a step higher into culinary nirvana. Apple pie is delicious year-round and is dead easy to make.
Course Dessert, Snack
Cuisine American, international
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Servings 8
Calories 608kcal
Author Wendy


For the crust:

  • 500 grams all-purpose or 00 flour
  • 250 grams butter
  • 50 grams granulated sugar
  • 1 teaspoon salt
  • 10 tablespoons ice cold water

For the filling:

  • 6 Granny Smith apples medium to large
  • 50 grams granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

To glaze the crust:

  • 1 egg beaten
  • Cinnamon sugar for sprinkling as needed


  • For the crust:
  • Cut the butter into half inch cubes
  • Place the flour, sugar, salt in the food processor.
  • Pulse until fully blended.
  • Add the butter and pulse until the mixture is granular, or forms small peas.
  • Very gradually add the ice cold water, pulsing on and off, until the dough forms a ball.
  • Note: You may not need to use all the water.
  • Don’t not over-process the dough as this will take away its light and airy texture once baked.

For the filling:

  • If you're using the apple corer and slicer you'll end up with apples that look like round accordions.
  • Therefore, at this point you'll need to slice each apple in half so that you and up with apple slices for the pie.
  • If you're not using an apple corer and slicer: peel the apples, core them, and slice into thin slices.
  • Place the apple slices in a large bowl.
  • Mix the sugar cornstarch, salt and cinnamon together until fully blended.
  • Add to the apple slices and toss until fully covered.
  • Preheat the oven to 425°F.
  • Divide the dough in half, and roll out one piece at a time.
  • When you roll the dough on your work surface make sure that it you’ve lightly floured the surface so the dough doesn't stick to it.
  • Use a thin, flexible, metal spatula to assist in lifting up the dough round and placing it into your pie pan.
  • I find that using a very thin plastic cutting board assists in lifting up the dough round by slipping it under the round.
  • This way it won’t tear as you lift it up to place into the pie pan.
  • When you roll out the dough make sure that it's a wide enough round to fit into your pie pan.
  • Roll out your second dough round. Again, make sure that it's wide enough to fully cover the pie pan.
  • Place the apple slices into the pie pan and spread evenly. Drizzle any remaining juices left in the bowl on top of the fruit.
  • Again, use a flexible metal spatula, along with the thin flexible plastic cutting board to lift up the second piecrust and placed atop the pie.
  • Use your fingers or the tongs of a fork to crimp the edge of the piecrust.
  • Cut off any excess piecrust using a sharp knife.
  • Use a small silicone baster to spread the beaten egg atop the piecrust.
  • Sprinkle the top of the piecrust with cinnamon sugar, as desired.
  • Use a sharp knife to puncture air holes into the top of the piecrust before placing the pie in the oven.
  • I usually bake my pies on top of a baking sheet so that any apple juice bubbling out will fall atop the baking sheet and not the oven.
  • Bake at 425°F for 15 minutes, then lower the temperature to 350°F and bake for an additional 30 to 45 minutes.
  • Once the pie crust is golden and the apples are just tender the pie is done.
  • Remove from the oven, cool, and serve.
  • I like to serve apple pie warm with a scoop of ice cream or drizzled with fresh heavy cream, but it's delightful just on its own.


Serving: 75Grams | Calories: 608kcal | Carbohydrates: 87g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 671mg | Potassium: 228mg | Fiber: 5g | Sugar: 31g | Vitamin A: 884IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 3mg