Apple Pie

Prep Time
Cook Time
1h 25m
Ready In

"A classic fall dessert"

Original recipe yields 8 servings


  • Serving Size: 1 (240 g)
  • Calories 506.1
  • Total Fat - 26.5 g
  • Saturated Fat - 16.5 g
  • Cholesterol - 68.6 mg
  • Sodium - 368.3 mg
  • Total Carbohydrate - 65.1 g
  • Dietary Fiber - 3.1 g
  • Sugars - 30.1 g
  • Protein - 4.7 g
  • Calcium - 24.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0.1 mg

Step 1

To Make Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined.

Step 2

Add the butter and process until the mixture resembles coarse meal

Step 3

Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.

Step 4

Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using.

Step 5

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface.

Step 6

Roll the pastry into a 12 inch circle.

Step 7

Fold the dough in half and gently transfer to a 9 inch pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan.

Step 8

Cover with plastic wrap and place in the refrigerator.

Step 9

Then remove the second round of pastry and roll it into a 12 inch circle.

Step 10

Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.

Step 11

To Make the Apple Filling: In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt.

Step 12

Let the apples macerate at room temperature for about two hours.

Step 13

Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup juice. Spray a 4 cup heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons of unsalted butter.

Step 14

Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized.

Step 15

Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable.

Step 16

Transfer the drained apples slices to a large bowl and mix them with the cornstarch. Then pour the reduced syrup over the apples and toss to combine.

Step 17

Pour the apples and their syrup into the chilled pie crust.

Step 18

Moisten the edges of the pie shell with a little water and then place the top crust over the apples.

Step 19

Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork.

Step 20

Using a sharp knife, make five 2-inch slits from the center of the pie out towards the edge of the pie to allow the steam to escape.

Step 21

Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

Step 22

Preheat the oven to 425 degrees F

Step 23

Set the pie on a pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender a sharp knife is inserted through one of the slits.

Step 24

Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting.

Step 25

Serve warm with vanilla ice cream or softly whipped cream.

Tips & Variations

No special items needed.