Apple Pie

Apple pie

Apples are the quintessential American fruit. These amazing fruits will last a long time in the refrigerator, so we always have them handy in our fridge. Be sure to stock plenty, as one apple pie will take almost 3 pounds of apple!



2 ½ lbs (1170g) apple
¼ cup (50g) sugar
¼ cup (50g) brown sugar
1 tbsp (15g) lemon juice
1 tsp (4g) cinnamon, ground
½ tsp (2g) nutmeg, ground
¼ tsp (2g) salt
2 tbsps (28g) butter
1 ½ tbsps (12g) all-purpose flour


2 ½ cups (350g) all-purpose flour
1 tsp (6g) salt
2 tbsps (30g) sugar
1 cup (226g) butter, small chunks 1 minute
½ cup (120g) water, cold


  1. In an electric mixer with a paddle attachment, combine all the dry ingredients. 1 minute
  2. On low speed, gradually add the chunks of butter to the flour until all the butter is added. Keep mixing for about 5 minutes until the mixture looks like coarse corn meal. 7 minutes
  3. Slowly add the cold water and mix until a dough forms. Do not over mix, as you do not want to form gluten in the dough. Gluten makes the dough chewy, but for pie crust we want flaky. 5 minutes
  4. Once the dough is ready, split the dough into two and wrap each portion in plastic wrap and place in the refrigerator for at least an hour. about 1 hour
  5. Preheat the oven to 425F degrees. 1 minute
  6. Peel, core, and slice the apples into 1/4" slices. 40 minutes
  7. Toss with the spices, sugar, and salt. Allow the apples to sit for 30 minutes and let the juices release from the apples. 30 minutes
  8. Using a colander, drain the juices from the apple for 15 minutes. Reserve the juices which we'll reduce into a syrup. 15 minutes
  9. Combine the butter and the apple juice, simmer on medium-low heat until it's reduced in half and becomes a thick syrup. 5 minutes
  10. Toss the apples with the reduced syrup and 1.5 tbsp flour. 1 minute
  11. Using a rolling pin, roll out the two pieces of dough to about 1/6" thickness. 10 minutes
  12. Prepare a pie plate lining with one of the rolled out dough pieces. Cut off any excess dough that hangs over the sides of the pie plate. 1 minute
  13. Fill the pie plate with the apple filling. 1 minute
  14. Top the apple filling with the second rolled out dough piece. Seal the edges of the pie by pinching the two dough pieces together. 1 minute
  15. Using a knife, make 4 slits on the top of the pie. Crimp the pie edges in any pattern you desire. 1 minute
  16. Bake for 45-60 minutes. Check halfway to make sure the edges do not get burned. If they look really dark, place a pie crust shield to protect the edges. The pie is ready when the apples do not resist a knife's prick. You can check this by sticking a knife in the slits to check the apple's tenderness. about 1 hour
  17. Once the pie is ready, take it out and allow it to cool to room temperature, about 3 hours. about 3 hours
  18. Serve at room temperature or heat slices of pie in the microwave. Serve with ice cream or whipped cream. You can store the pie at room temperature for a few days or in the refrigerator. 1 minute
Apple pie ndata