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PERFECT APPLE PIE

Flaky, buttery crust. Caramelized apples spiced to perfection. This magazine-worthy pie is the impressively perfect addition to any fall table scape!

By Ellen SPublished 3 years ago 4 min read
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PERFECT SCRATCHMADE APPLE PIE

For the Crust...

1 lb cold unsalted butter

500g (4C scooped and leveled) AP flour

75g (1/3 C) granulated sugar

10g (1 1/2 tsp) kosher salt

Ice water, as needed

For the Filling...

3 gala apples

3 Granny Smith apples

100g (1/2 C) granulated sugar

11g (1 tbsp+1 tsp) corn starch

15g (1 tbsp) lemon juice

8g (1 tbsp) ground cinnamon

2g (1/4 tsp) salt

1/8 tsp ground nutmeg

14g (1 tbsp) unsalted butter

Make the Crust....

1) slice the butter into tbsp-sized slices and set aside in the freezer for minimum 20 mins before use.

2) in the bowl of a stand mixer, add the flour, sugar and salt and stir with the paddle attachment to combine.

3) on low speed, add the frozen butter and mix until the butter is worked down into hazelnut-size pieces (for this flaky crust, you want the butter chunks larger than the standard “pea-size”).

4) once butter is correct size, slowly drizzle in ice water until the machine JUST starts to struggle and the dough looks like a moist crumble (but should not be wet!). If you have added the correct amount of water, the dough will hold together when you squeeze it in your hand. If still dry, add a drop more.

5) press the dough crumbles tightly together into an 8”x6” rectangle and plastic wrap. Refrigerate for 2 hrs before use.

Make the Filling...

1) peel the apples, cut into quarters and slice out the cores. Slice each quarter into 1/16”-thick slices and add to a large mixing bowl.

2) add the sugar, cornstarch, cinnamon, lemon juice, nutmeg and salt to the apples and toss to combine, allowing it to stand a few minutes for the juices to release.

3) once juicy, melt the tbsp of butter in a large skillet over medium-low heat. Once sizzling, add half of your apple mixture to the pan, and sauté until softened but not mushy.

4) add Remaining apples and stir to warm through. Move off the heat and leave to cool.

To Assemble...

1) once your dough is sufficiently chilled, cut the dough in half. Place second half back in the fridge.

2) on a lightly floured surface, begin to gently roll your dough only slightly, to about a 1/2”-thick rectangle (if dough is cracking, let temper for 5 mins until JUST workable. Want to keep the butter cold!) Fold the rectangle into itself, legal letter-style.

3) roll the dough out a second time the same style, and repeat the legal letter fold. Now, you are ready to roll your dough out fully.

4) roll the dough out all the way, lightly flouring as needed to avoid sticking, to about a 1/16”-thick rectangle, large enough to cover a 9” glass pie plate with room for overhang.

5) pick the dough up and place it in your plate, pressing it flush to all sides and eliminating air pockets. Trim off the excess but leave the lip of the plate still covered with dough, reserving all scraps*.

6) spread your apple mixture evenly into the bottom crust and place in the fridge while you roll out your top crust (same method as the bottom crust).

7) eggwash the rim of the bottom crust and place your top crust over the apples. Press the top and bottom crusts together firmly along the lip of the plate. Trim off any excess, again, reserving the scraps. Crimp crust edges to desired shape.

8 ) slice four large slits into the top crust near the center of the pie, adding additional smaller decorative slits in between, if desired.

9) eggwash the top crust and sprinkle with granulated sugar. Refrigerate for a minimum of 1 hr before baking.

To Bake...

1) pre-heat oven to 400°. Once preheated, place your pie on a half sheet tray and place on the bottom oven rack. Bake for 20 minutes.

2) rotate the tray and bake an additional 10 minutes at 400°.

3) lower heat to 325° and bake for an additional 30-50 minutes, rotating occasionally, or until the pie is evenly and richly golden brown throughout. The top crust will sounds crisp when tapped when finished.

4) allow to cool until the pie is no more than warm before slicing and serving for prettiest slicing results.

Enjoy the best apple pie of your life!!!🥧

* any scrap dough left over can be stored in the fridge for future projects, like hand pies or homemade toaster pastries! Since the dough scraps have already been given many flaky folds, just roll out and use! 😊👍🏻

IF YOU ENJOYED THIS RECIPE, PLEASE ALSO SEE MY OTHER VOCAL RECIPES FOR ULTIMATE FUDGE BROWNIES, BAKING MILLIONAIRES SHORTBREAD, COPYCAT CHIPOTLE BURRITO BOWLS, RESTAURANT QUALITY BBQ RIBS AT HOME, CRISPY PARMESAN PORK CHOPS, CRISPY OVEN-FRIED CHICKEN, CLASSIC CREAMY QUICHE and AMAZING PALEO QUICHE

Just search “Ellen S Recipe” in the search bar and they should all pop up! 😊

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About the Creator

Ellen S

Former opera singer turned executive pastry chef in NYC. Always happy to talk all-things baking, cooking, music and ghost stories 🙃 If you like what you see, a 💜 or a tip would be greatly appreciated!

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