American Apple Pie
In short: A double-crust pie of tart apples, cinnamon and a little lemon, baked until the crust is flaky and gold and the juices are thick and bubbling. It takes about 1 h 55 min in total and makes 8 servings.
- Prep
- 45 min
- Cook
- 1 h 10 min
- Resting
- 1 h 30 min
- Total
- 1 h 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 530 kcal
Apple pie is the dessert Americans most often link with home, holidays and the Fourth of July. A good one has a flaky all-butter crust and apples that hold their shape instead of dissolving into sauce. Mixing tart and sweet apples gives balance, and letting the sliced fruit sit in sugar first draws out juice, which you cook down so the bottom crust stays crisp.
Instructions
- Whisk the flour, sugar and salt together. Rub in the butter with your fingertips until the largest pieces are the size of peas. Sprinkle in the ice water a tablespoon at a time, tossing with a fork, until the dough just holds when pinched.
- Divide the dough in two, flatten into discs, wrap and chill for 1 hour.
- Toss the apples with both sugars, the lemon juice, cinnamon, nutmeg and salt. Let them stand for 45 minutes, then drain the juices into a small pan and simmer 5 to 6 minutes until syrupy.
- Toss the apples with the cornstarch, then stir in the cooled syrup.
- Heat the oven to 220°C (425°F) with a rack on the lowest shelf and a baking sheet on it. Roll one disc into a 30 cm (12 in) circle and fit it into a 23 cm (9 in) pie plate, leaving the edge overhanging.
- Pile in the apples, mounding them in the center, and dot with the butter. Roll the second disc into a 28 cm (11 in) circle and lay it on top. Trim, fold the edges under, crimp, and cut 5 slits in the top.
- Brush with the egg wash and sprinkle with coarse sugar. Bake on the hot sheet for 20 minutes, then lower the heat to 175°C (350°F) and bake 45 to 50 minutes more, until deep golden and bubbling through the slits. Tent with foil if it browns too fast.
- Cool on a rack for at least 3 hours so the filling sets before you slice it.
Tips
- Pick firm apples: a tart green one such as Granny Smith for structure and a sweeter variety such as Fuji or Braeburn for flavor. Mealy apples turn to sauce.
- For a lattice top, cut the second disc into 2 cm (3/4 in) strips and weave them over the filling instead of using a full lid.
Questions and answers
Can I make apple pie ahead of time?
Bake it a day ahead and keep it loosely covered at room temperature. You can also freeze the unbaked pie for up to 2 months and bake it from frozen, adding about 20 minutes.
Why is my apple pie runny?
Usually it was cut while still warm, or the juices were not thickened. Let the pie cool for 3 hours and use cornstarch as here, which sets fully as the pie cools.
What apples are best for apple pie?
Choose firm apples that keep their shape when baked, such as Granny Smith, Braeburn, Jonagold or Fuji. Mix at least two varieties for a balance of sweet and tart.
How long does it take to make American Apple Pie?
About 1 h 55 min in total: 45 min of preparation and 1 h 10 min of cooking.
How many calories are in American Apple Pie?
About 530 kcal per serving, with 4 g of protein, 75 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 530 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 75 g |
| Fat | 24 g |
| Fiber | 4 g |
| Sugar | 36 g |
| Sodium | 320 mg |
Estimated values, calculated from the ingredients.
