top of page

Simmer & Stir

Classic Apple Pie

Is there any dessert that conjures greater feelings of comfort and happiness more than apple pie? Classic apple pie is the quintessential American dessert. Served any time of year, it can make everyday feel special. Plain, topped with vanilla ice cream (or cheddar cheese for you New Englanders) apple pie’s simple combination of buttery crust, apples and cinnamon is always a welcome sight. We love apple pie so much, handheld versions are sold in fast food drive-throughs!

Why is it then, that apple pie can also be so disappointing? Apple pies can suffer from lack luster crusts, bland flavor, sickly sweetness and odd jelly-like fillings. Somehow apple pie never taste quite like the pies we remember from childhood Thanksgivings. This is because you can’t put a new spin on a truly beloved and nostalgic classic.

These days, everyone’s trying to make their mark with new viral recipes. But, there are some things that can’t be improved upon. Apple pie is supposed to taste like apple pie. To get that classic flavor, you’ve got to adhere to certain parameters.

  1. Use the right apples. Granny Smith and McIntosh apples are a must. Granny Smith apples provide a firm texture to make sure your pie isn’t just apple sauce. McIntosh apples provide a soft saucy base for those firmer chunks of Granny Smiths to nestle into. Both have great acidity and develop great flavor when cooked. The one apple you should never use in a pie is Red Delicious. This bland, horrible apple results in a disgustingly bland pie that manages to not taste like apple at all.

  2. Make your own pie dough. Those pre-made rolls of pie dough may be tempting, but homemade pie dough like my “Fool Proof Vodka Pie Dough” is easy to make and provides not just great flaky texture but unbeatable buttery flavor to your pie. The butter in the pie dough seeps into the apples as the pie bakes and perfectly balances the fruity acidity of the filling.

  3. Go easy on the sugar. Too much sugar will overpower the flavor of the apples. Apples already have their own natural sweetness and adding too much sugar quickly turns a delightful dessert into a sickly sweet almost inedible mess.

  4. Choose the right thickener. Many pies are thickened with cornstarch, potato starch or tapioca, however these thickeners yield and unpleasant translucent gel that is generally unappealing. Good old fashioned flour is the best thickener for a classic apple pie. Flour thickens the apple’s juices into a smooth and creamy opaque sauce that blends perfectly with the apples visually and texturally, providing a much better eating experience.

Any deviation from the above parameters and sure—you’ll get an apple pie and it may even be delicious, but it won’t really be that classic apple pie that can heal scrapped knees and broken hearts alike. Here is my classic apple pie that’s been a staple in my family for decades. And if you’ve never made your own or had a homemade apple pie watch my Step-by-Step video version of this recipe on my YouTube channel.

Directions:

  1. Adjust rack in oven to lowest position. Preheat oven to 425° F.

  2. If you store your apples in the refrigerator, remove them and place on the counter to allow to come to room temperature. Room temperature apples bake quicker, which prevents your crust from burning.

  3. Roll out one disc of “Fool Proof Vodka Pie Dough” to a 15-inch circle and line a deep dish pie plate that has been sprayed with non-stick cooking spray. Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes.

  4. Roll out a second disc of “Fool Proof Vodka Pie Dough” to a 15-inch circle. Cover with plastic wrap and roll into a cylinder (see video). Transfer to a rimmed baking sheet and refrigerate for at least 30 minutes.

  5. Combine granulated sugar, brown sugar, salt, lemon zest, cinnamon and nutmeg in a medium bowl and stir will to combine. Make sure no lumps of brown sugar remain. Add flour to this mixture and stir well to combine. Set aside until needed.

  6. Whisk together egg and 2 Tbsp cold water in a small bowl to make egg wash. Cover and refrigerate until needed.

  7. Starting with the granny smiths, peel and core apples. Cut granny smith apples into ¼ inch slices. Cut McIntosh apples into 1 inch cubes. (see video) You should have a minimum of about 1 lb, 12 ounces of peeled, cored and sliced apple pieces in total.

  8. Combine all apples in a large bowl and drizzle with 2 tsp lemon juice* mixed with 1 tsp vanilla extract. *(If you like a less tart, sweeter tasting pie use only 1 tsp of lemon juice.) Mix well.

  9. Sprinkle sugar, spice and flour mixture over the apples and stir well. All apple pieces should be separated and evenly coated with seasoning mix and no dry pockets of sugar or flour should be present.

  10. Remove lined prepared pie plate and top crust from the refrigerator. Pour apples and any accumulated juices into dough lined pie plate. Pat down to evenly distribute apples, leaving a slight hump in the center.

  11. Brush the edge of the pie dough with egg wash and sprinkle with 1 tsp granulated sugar.

  12. Top with second sheet of pie dough. Gently press down along the edge of the pie plate to bind top and bottom crusts together.

  13. Using kitchen shears, trim overhanging pie dough to 1-inch overhang. Tuck overhanging dough under itself, leaving a 1 inch ridge all the way around the pie. (see video) Crimp or flute the edge as desired.

  14. Cut 4, 2 ½ inch slits in the top of the pie. Transfer pie to parchment lined rimmed baking sheet and place on the bottom rack of your preheated oven.

  15. Bake at 425° F for 20 minutes and without opening the oven, lower the temperature to 375° F for 40 more minutes or until the top is brown and the juices are visibly bubbling. A paring knife poked into the apples should meet no resistance.

  16. Remove pie from the oven and cool uncovered or draped in light clean kitchen towel or cheese cloth on a cooling rack for at least 4 hours before serving. Can be stored in a cake or pie carrier at room temperature for 24 hours. Cover tightly with foil or plastic wrap and refrigerate after 24 hours.

(Makes One Deep Dish Pie)

Ingredients:

  • 3 Medium to Large Granny Smith Apples (about 1-1 ¼ lbs)

  • 3 Medium to Large McIntosh Apples (about 1-1 ¼ lbs)

  • 75 grams (6 Tbsp) Granulated Sugar (+1 tsp optional for crust)

  • 75 grams (6 Tbsp) Light Brown Sugar

  • ¼ tsp Table Salt

  • 2 tsp Lemon Juice

  • 1 tsp Vanilla Extract

  • 1 tsp Grated Lemon Zest (about ½ Lemon’s worth)

  • ½ tsp Ground Cinnamon

  • ¼ tsp Ground Nutmeg

  • 22 grams (3 Tbsp) All Purpose Flour

  • 1 Batch “Fool Proof Vodka Pie Dough”

  • 1 egg + 2 Tbsp cold water for egg wash

Is there any dessert that conjures greater feelings of comfort and happiness more than apple pie? Classic apple pie is the quintessential American dessert. Served any time of year, it can make everyday feel special. Plain, topped with vanilla ice cream (or cheddar cheese for you New Englanders) apple pie’s simple combination of buttery crust, apples and cinnamon is always a welcome sight. We love apple pie so much, handheld versions are sold in fast food drive-throughs!

Why is it then, that apple pie can also be so disappointing? Apple pies can suffer from lack luster crusts, bland flavor, sickly sweetness and odd jelly-like fillings. Somehow apple pie never taste quite like the pies we remember from childhood Thanksgivings. This is because you can’t put a new spin on a truly beloved and nostalgic classic.

These days, everyone’s trying to make their mark with new viral recipes. But, there are some things that can’t be improved upon. Apple pie is supposed to taste like apple pie. To get that classic flavor, you’ve got to adhere to certain parameters.

  1. Use the right apples. Granny Smith and McIntosh apples are a must. Granny Smith apples provide a firm texture to make sure your pie isn’t just apple sauce. McIntosh apples provide a soft saucy base for those firmer chunks of Granny Smiths to nestle into. Both have great acidity and develop great flavor when cooked. The one apple you should never use in a pie is Red Delicious. This bland, horrible apple results in a disgustingly bland pie that manages to not taste like apple at all.

  2. Make your own pie dough. Those pre-made rolls of pie dough may be tempting, but homemade pie dough like my “Fool Proof Vodka Pie Dough” is easy to make and provides not just great flaky texture but unbeatable buttery flavor to your pie. The butter in the pie dough seeps into the apples as the pie bakes and perfectly balances the fruity acidity of the filling.

  3. Go easy on the sugar. Too much sugar will overpower the flavor of the apples. Apples already have their own natural sweetness and adding too much sugar quickly turns a delightful dessert into a sickly sweet almost inedible mess.

  4. Choose the right thickener. Many pies are thickened with cornstarch, potato starch or tapioca, however these thickeners yield and unpleasant translucent gel that is generally unappealing. Good old fashioned flour is the best thickener for a classic apple pie. Flour thickens the apple’s juices into a smooth and creamy opaque sauce that blends perfectly with the apples visually and texturally, providing a much better eating experience.

Any deviation from the above parameters and sure—you’ll get an apple pie and it may even be delicious, but it won’t really be that classic apple pie that can heal scrapped knees and broken hearts alike. Here is my classic apple pie that’s been a staple in my family for decades. And if you’ve never made your own or had a homemade apple pie watch my Step-by-Step video version of this recipe on my YouTube channel.

Recommended Recipes or Posts

A Better Pumkin Pie

Classic Eggless Vanilla Ice Cream

bottom of page