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Desserts

Apple Pie

TIME

2 h 30 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

395 kcal

CARBS

55 g

PROTEIN

4 g

FAT

21 g

Z Apple Pie

About this recipe

This classic small-batch apple pie has a flaky double crust and a sweet-tart filling seasoned with cinnamon and nutmeg. It serves four and is especially good warm, once the filling has had time to set.

WHY YOU’LL LOVE IT

A buttery, flaky double crust surrounds tender cinnamon-spiced apples. Lemon balances the sweetness and brings out the apples’ tart flavor. The smaller pie makes four generous servings with less leftover dessert.

Ingredients

  • 1 cup all-purpose flour (120 g), plus extra for rolling
  • 1/4 tsp fine salt (1.5 g)
  • 1 tsp granulated sugar (4 g)
  • 5 tbsp cold unsalted butter, cut into small cubes (71 g)
  • 3–4 tbsp ice water (45–60 ml)
  • 3 medium baking apples, peeled, cored, and thinly sliced (about 1 lb / 450 g prepared)
  • 1/3 cup granulated sugar (67 g)
  • 1 tbsp fresh lemon juice (15 ml)
  • 1 tbsp all-purpose flour (8 g)
  • 3/4 tsp ground cinnamon (2 g)
  • 1/8 tsp ground nutmeg (0.25 g)
  • 1 pinch fine salt
  • 1 tbsp unsalted butter, cut into small pieces (14 g)
  • 1 tbsp milk, for brushing (15 ml)
  • 1 tsp coarse sugar, for sprinkling (4 g), optional

Preparation

  1. Whisk together the flour, salt, and sugar for the crust. Cut in the cold butter until the mixture has pea-size pieces.
  2. Add ice water 1 tablespoon at a time, tossing gently until the dough holds together when pressed. Divide it into two disks, wrap, and refrigerate for 30 minutes.
  3. Heat the oven to 425°F (220°C). Place a baking sheet on the lower oven rack to preheat.
  4. In a large bowl, toss the sliced apples with lemon juice, sugar, flour, cinnamon, nutmeg, and a pinch of salt.
  5. On a lightly floured surface, roll one dough disk into a 9-inch round. Fit it into a 6-inch pie pan, leaving a little overhang.
  6. Add the apple filling and dot it with the tablespoon of butter.
  7. Roll the second disk into a 7-inch round and place it over the filling. Trim the edges, press the top and bottom crusts together, and crimp to seal. Cut 4 small vents in the top.
  8. Brush the top crust with milk and sprinkle with coarse sugar, if using.
  9. Set the pie on the preheated baking sheet. Bake for 15 minutes, then reduce the oven to 375°F (190°C) and bake for 30–40 minutes more, until the crust is golden and the filling bubbles through the vents.
  10. Cool for at least 2 hours before slicing so the filling can set.

Tips:

  • Use firm baking apples, such as Granny Smith, Honeycrisp, or a mix of tart and sweet varieties.
  • Add only enough ice water for the dough to hold together; too much can make the crust tough.
  • Place foil around the crust edge if it browns before the filling bubbles.

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