Apple Pie. Please let me introduce you to the perfect apple pie.
Why This Pie Works
- We follow all the finicky rules that make a buttery, flakey pie crust like using high-quality butter, keeping it cold, not over-processing the butter & flour, not playing with it too much, and letting it rest.
- We use Honeycrisp apples.
- We par-bake (partially bake) the bottom crust to prevent a soggy bottom.
- We let the bottom crust cool before we fill it.
- We let the apples sit in the sugar to bring out the juices and then, because we’re extra, we add some high quality, no added sugar apple juice or apple cider to the pie filling so it gets nice & saucy.
- We par-cook the apple filling in a pot.
- We let the Apple Filling cool before putting it into the pie.
Apple Pie
I recommend making this pie a day ahead so it can set overnight.
Make this Basic Pie Crust recipe and refrigerate for at least 30 minutes as the recipe states. Then move on to make the Apple Filling.
Apple Filling
- 8 large Honeycrisp apples, peeled, cored, and sliced to 1/4 inch thick
- 2 tablespoons fresh lemon juice
- 1 1/2 cups high quality, no added sugar cold (honeycrisp will give the best flavor) apple juice or apple cider (divided)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon freshly ground nutmeg
- 1 tablespoon + 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 1/2 cup flour
- 1/4 cup unsalted butter, chilled and sliced
Place apples in a large, shallow pot with lemon juice, 1 cup of the apple juice, sugar, brown sugar, salt, nutmeg, and cinnamon. Stir and allow to sit for about half an hour while the apples and sugars marry into a lovely sauce. The sugar will draw more juices out of the apples.
Place the filling over medium heat and let it come to a boil while stirring. Cook while stirring for 5-10 more minutes or until most of the apple slices have a little bend to them.
Then whisk the remaining half cup of cold apple juice with the flour until there are no lumps. Stir it into the hot filling. Bring to a boil again while stirring. Filling will thicken. Remove it from the heat and let it cool to room temperature.
Remove the filling from the heat and let it cool to room temperature.
Once the bottom crust has cooled to the touch, fill it with the apple filling and remove the top crust from the refrigerator. Roll it out into about an 11-inch circle.
Center and place the top crust on top of the pie and fold any extra edges under then crimp them all the way around to make a pretty edge. The more you practice this, the prettier your edges will get.
Or, you know, you can create a lattice top if you’re feelin’ extra.
Preheat your oven to 350°F.
Place your pie on a baking sheet lined with foil or parchment for easy clean-up in case it drips. Brush the entire top crust with a beaten egg and then sprinkle it with the large sugar crystals evenly over the top of the pie if you like.
Bake for 60 minutes or until the top is light golden brown and the filling is hot and bubbly. Cover the edges once they’re golden brown with foil so they don’t burn.
Allow the pie to cool for at least a few hours. It’s even better to make your pie a day ahead so it can set properly.
She’s beautiful. She’s delicious. She’s unforgettable. She’s apple of your pie.