Perfect Apple Pie
A terrific recipe for the perfect apple pie with a few tricks included!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert, Pie
- Method: Baking, Sauteing
- Cuisine: American
- 2 1/2 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 sticks cold butter, cut into tablespoon slices
- 4–6 tablespoons very cold water (I like to add a few ice cubes to a measuring cup with about a half cup of water…use that to pour into your measuring spoon).
- 3 pounds apples (I used golden delicious, Granny Smith, and Jonagolds), peeled and each cut into 8 slices
- 3 tablespoons butter
- 1 tablespoon fresh lemon juice
- 2/3 cup sugar (you may use more or less depending on sweetness of apples)
- 1 teaspoon cinnamon
- 1 egg
- Dash of salt
- Combine flour, sugar, salt and baking powder in food processor and pulse a couple times to mix. Add butter and pulse till mixture looks like coarse cornmeal, about 20 short pulses. Sprinkle with 4 tablespoons of water and pulse about 5 times or until dough starts to come together.
- Squeeze a small amount of dough between your fingers. If it doesn’t hold together add up to 2 more tablespoons of water, pulsing after each addition until the dough holds together. Recheck dough after each addition till it holds together.
- Put half of dough on a piece of plastic wrap and form into a disk. Wrap completely and repeat with other half. Refrigerate disks at least an hour before rolling.
- Melt butter in large saute pan. Saute apples for about a minute, gently stirring to coat apples with butter. Add lemon juice and sugar and cook until the apples are just tender, about 5 more minutes. Sprinkle with cinnamon and mix to combine. Allow to cool while rolling out bottom crust.
- Preheat oven to 400º.
- Place bottom crust into 9-inch pie plate. Fill with apples. Roll out top crust and place over apples. Seal edges and flute if desired. Cut a few vents into top crust to allow steam to escape. Alternatively, you can cut the top crust into slits and weave to make a lattice crust.
- If desired, whisk egg with salt. Brush lightly over crust and sprinkle with sugar.
- Reduce oven temperature to 375º, and bake for about 40 minutes, until the top is browned and filling is bubbling. Cool on rack.
- Serve with vanilla ice cream if desired.
Adapted from Nick Malgieri.