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The Best Apple Pie

Boost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. —Nick Iverson, Milwaukee, Wisconsin
  • Total Time
    Prep: 40 min. + cooling Bake: 1 hour + cooling
  • Makes
    10 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/4 cups cold unsalted butter, cubed
  • 1/3 cup cold water
  • FILLING:
  • 4 tablespoons unsalted butter
  • 5 pounds medium Honeycrisp apples, peeled and sliced 1/4-in. thick
  • 1/2 cup sugar
  • 1/4 cup packed dark brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon grated lemon zest
  • 1/2 cup apple cider
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 tablespoon heavy whipping cream
  • Coarse sugar

Directions

  • For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
  • For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.)
  • Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes.
  • Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.
Editor’s Note: For a braided top crust, roll remaining dough to a 12x12-in. rectangle; cut into fifteen 3/4-in. wide strips lengthwise. Working three pieces at a time, braid strips. Arrange over filling; trim edges as needed to fit. Flute bottom pastry edge around filling.
Nutrition Facts
1 slice: 557 calories, 30g fat (18g saturated fat), 94mg cholesterol, 363mg sodium, 73g carbohydrate (43g sugars, 5g fiber), 4g protein.

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