Apple Pie
Updated: 4 days ago
Apple pie is warmth in a crust, where memory, butter, and cinnamon meet.
TIME About 7 hours | SERVES One 9-inch pie | LEVEL Weekend project |
Why You'll Love It
NO GAP UNDER THE CRUST The apples are cooked before they go in, so they don’t shrink away from the lid as the pie bakes | DEEP APPLE FLAVOR A quart of cider and the apples’ own juices are boiled down into a glossy, concentrated glaze |
TWO APPLES, TWO JOBS McIntosh softens into a saucy base while Granny Smith keeps its shape and its bright tartness | A PROPERLY FLAKY CRUST Butter for flavor, shortening for tenderness, both kept cold |
MADE FOR PLANNING AHEAD The dough keeps for two days, and the pie is at its best after resting overnight |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
The Best Apple Pie Recipe
Makes: one 9-inch double-crust pie | Bake: about 50 min | Cool: at least 4 hours | Dough: up to 2 days ahead
Ingredients
For the Crust
300 g (2 ½ cups) all-purpose flour
2 g (½ tsp) fine sea salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
6 tablespoons vegetable shortening, chilled and cut into ½-inch pieces
¼ cup ice water, plus more as needed
For the Filling
1 quart apple cider
¾ cup granulated sugar
1 teaspoon lemon zest (from 1 medium lemon)
¼ teaspoon fine sea salt
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 tablespoon lemon juice
2 pounds (907 g) McIntosh apples, peeled, cored, and sliced ¼-inch thick
1 ½ pounds (680 g) Granny Smith apples, peeled, cored, and sliced ¼-inch thick
1 egg white, lightly beaten
1 tablespoon granulated sugar (for topping)
Instructions
STEP 1 OF 6
Preparing the Crust
Begin with butter and shortening (cold, firm, and brimming with promise), cut into precise cubes, each holding the potential for golden, flaky perfection. In a wide bowl, whisk together the flour and salt, forming a soft, inviting foundation.
Scatter the butter cubes across this floury landscape. Gently toss to coat, preserving their chill. Using your fingertips, press each cube into delicate, flat shards until the mixture resembles walnut halves for ethereal flakiness or peas for a more tender bite. If your hands run warm, a pastry cutter is a wise ally.
Form a well in the center and pour in the ice water a few tablespoons at a time. With light, measured folds, coax the mixture into a cohesive dough, one that holds together yet whispers fragility. Avoid overworking; tenderness lies in restraint.
Divide the dough into two smooth, even disks. Wrap each in plastic and refrigerate for at least 30 minutes or up to two days. This waiting, though it tests your patience, rewards you with a crust that sings with every bite.
You'll know it's right when you can still see flat flecks of butter in the dough, and it holds together when you squeeze a little in your hand. |
If something's off: if the butter starts to look greasy or the dough turns soft and sticky, pop the bowl in the fridge for 15 minutes before you carry on. Warm fat makes a tough crust. |
STEP 2 OF 6
Prepare the Pie Shell
Let the chilled dough rest at room temperature for 10 minutes before rolling. On a lightly floured surface, roll one disk into a 12-inch circle, smooth and even. Gently roll the dough around your pin, then unfurl it into a 9-inch pie plate, letting the excess drape over the edges like a well-tailored cloak. Ease the dough onto the plate without stretching. Cover loosely with plastic wrap and refrigerate for 30 minutes.
Roll out the second disk into another 12-inch circle. Transfer to a parchment-lined baking sheet, cover, and chill.
STEP 3 OF 6
Prepare the Filling
Preheat the oven to 500°F (260°C). Position the rack at the lowest level and place a rimmed baking sheet on it to preheat.
In a Dutch oven over medium heat, combine the apples, sugar, and salt. Cover and cook, stirring frequently, until the apples are tender yet retain their shape, about 15 to 20 minutes. Some slices may turn translucent. Drain the apples in a colander set over a large bowl, capturing their fragrant liquid. Allow both apples and juices to cool completely. This may take 30 minutes to 2 hours.
In a small saucepan over medium-high heat, reduce the reserved apple juices and cider until they thicken into a rich, amber-hued syrup. This takes a while with a full quart of cider, so be patient; you want a glaze that coats the back of a spoon.
In a large bowl, whisk together ½ cup of the glaze with the lemon zest, spices, and lemon juice. Fold in the cooled apples gently, ensuring every slice is cloaked in the aromatic syrup.
You'll know it's right when the syrup is amber and coats the back of a spoon, and the apples feel completely cool before they meet the pastry. |
STEP 4 OF 6
Assemble the Pie
Spoon the apple filling into the chilled pie shell, nestling each slice with care. Pour any remaining syrup over the top. Drape the second circle of dough over the filling. Trim both crusts to ¼ inch beyond the rim. Pinch the top and bottom edges together and tuck them under to form a neat border. Crimp with the precision of an artist, shaping fluted or pointed tips as desired.
With a paring knife, cut four elegant slits in the top crust to allow steam to escape. Brush the surface with the beaten egg white, then sprinkle with granulated sugar for a crisp, golden finish.
Chef Jon's tip: layer the apple slices snugly, with as few gaps as you can. It helps the pie keep its shape and stops the top crust from sinking. |
STEP 5 OF 6
Bake
Place the pie on the preheated baking sheet and bake at 500°F (260°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking until the crust is a deep, burnished gold and the filling bubbles gently through the slits, about 35 minutes more.
You'll know it's right when the crust is a deep, burnished gold and you can see the filling bubbling slowly through the slits. |
STEP 6 OF 6
Cool and Serve
Remove the pie from the oven. Its fragrance will fill the kitchen with a warm embrace. Transfer to a wire rack and let cool for at least 4 hours, allowing the filling to set and the flavors to meld. Ideally, let it rest overnight, a gesture of patience that will be richly rewarded.
Slice into the pie, its crust shattering like delicate autumn leaves underfoot, revealing tender apples bathed in their spiced glaze. Serve as is, or with a drizzle of the reserved apple reduction or a billow of freshly whipped cream.
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Tips for Success
Select the Right Apples
Choose firm, tart apples that maintain their structure during baking. Granny Smith apples are a popular choice for their crisp texture and balanced acidity. Combining different varieties, such as Granny Smith with sweeter Honeycrisp or Pink Lady apples, can enhance the pie's complexity and flavor.
Precook the Apple Filling
Partially or fully cooking the apple slices before assembling the pie ensures they are tender and helps prevent a gap between the filling and the top crust, as the apples shrink less during baking. This technique also allows you to control the filling's consistency and flavor more effectively.
Maintain a Cold Environment for the Dough
Keeping your pie dough and the surrounding environment cool is crucial for a flaky crust. Chill your butter, use cold water, and consider refrigerating your mixing bowls. A cool kitchen prevents the fats from melting prematurely, ensuring a tender, flaky texture.
Layer Apples to Minimize Air Pockets
When filling the pie, layer the apple slices compactly to reduce air pockets. This technique helps the pie retain its shape and prevents the top crust from collapsing after baking.
Enhance the Crust's Flavor
Incorporate a touch of sea salt and brown butter into your crust recipe. The sea salt accentuates the flavors, while brown butter adds a nutty, rich dimension, elevating the overall taste of the pie.
Allow the Pie to Cool Completely
After baking, let the pie cool for at least 4 hours. This resting period allows the filling to set properly, ensuring clean slices and a cohesive texture.
Key Ingredients
McIntosh Apples: They soften into a saucy base that binds the filling together.
Granny Smith Apples: Firm and tart, they keep their shape and bring bright acidity to balance the sweetness.
Apple Cider: Boiled down with the apples' own juices into a glossy amber glaze, it gives the filling a deep, concentrated apple flavour.
Cold Unsalted Butter: Pressed into flat shards in the flour, it gives the crust its rich flavour and flaky layers.
Vegetable Shortening: Kept cold alongside the butter, it makes the crust extra tender.
Lemon Zest and Juice: They brighten the spiced glaze and keep the filling from tasting too sweet.
Cinnamon and Nutmeg: A gentle, warming spice that makes the kitchen smell like autumn.
Egg White and Sugar: Brushed and sprinkled over the top crust, they give a crisp, golden, sparkling finish.
A Slice of Autumn: Pie, Memory, and a Dog Named Eleanor
The morning air at Morning Glory Farm carried the crisp clarity of early autumn, sharp with the scent of tilled soil and promise. Eleanor Rigby, my ever-hopeful and endlessly mischievous dog, bounded ahead with her usual gusto, sniffing pumpkins and sneezing at chestnuts like a four-legged critic of fall. Inside the farmstand, sunlight spilled through wooden beams onto piles of rainbow chard, glossy blackberries, and the crown jewels of the day: apples gleaming in shades of crimson, gold, and green, whispering promises of pie. As I filled my basket with Granny Smiths and McIntoshes, the scent of fresh bread, the hum of chatter, and a generous sample of zucchini loaf reminded me that sometimes, happiness is as simple as a well-stocked farmstand and a wagging tail.
Back at Happy Days Cottage, I set the mood with Louis Armstrong and Etta James while Eleanor assumed her post underfoot, hopeful eyes fixed on my every movement. The kitchen filled with the scent of apples simmering in cider, cinnamon, and nutmeg, wrapping the room in warmth. As I crimped the edges of the pie, I thought of Granny Ashton, who taught me to bake in Liverpool; her lessons still guiding my hands decades later. When the pie emerged golden and fragrant, I cut a slice and let the buttery shards fall away to reveal soft, spiced ribbons of apple. It tasted like comfort, like memory, like fall itself. Eleanor napped at my feet, the day fading into amber light, quiet, content, and just about perfect.
The Best Apples for Pie
Or: How to Choose the Right Leading Lady for Your Apple Opera
There are, as you may know, a staggering number of apple varieties out there. Walking through a produce aisle can feel rather like casting a West End play. You’re spoiled for choice, and not all apples were born for the stage of a pie dish. But fear not! Below is a curated list of the finest, most pie-worthy apples you’re likely to find at your local market, each with its own delightful attributes.
Granny Smith. Ah, the undisputed queen of apple pie. Tart as a Victorian governess and firm as a handshake from a Scottish blacksmith. Granny Smiths hold their shape beautifully when baked, and their bright acidity balances the sweetness of your filling like a conductor leading an orchestra.
Honeycrisp. A modern marvel and my personal second choice. These apples are the tightrope walkers of the orchard: perfectly crisp, refreshingly tart, and subtly sweet. They maintain their structure admirably during baking, offering both crunch and complexity. If apples had fan clubs, Honeycrisp would be mobbed at the airport.
Jazz. Lively, crisp, and sweet, hence the name. Jazz apples bring a playful brightness to your pie. They’re a bit like the friend who shows up late to dinner but brings champagne. Not essential, perhaps, but you’re awfully glad they’re there.
Golden Delicious. Don’t be fooled by their slightly drab name. Golden Delicious apples are mild, sweet, and wonderfully fragrant. They bake well, though they do tend to soften more than others. Ideal if you prefer a filling with a softer, more homely texture, rather like the inside of a good baked apple.
Jonagold. A delightful hybrid of Jonathan and Golden Delicious, the Jonagold is gently tart and sweet with a honeyed undertone. It’s like a charming diplomat: agreeable, balanced, and welcome in any pie.
Pink Lady. Vivacious and well-balanced, Pink Lady apples are firm, flavorful, and offer just the right interplay between tartness and sweetness. Their lovely blush skin is rather a bonus, don’t you think?
Common Mistakes to Avoid
Warm butter: if the fat melts before baking, the crust turns tough and greasy instead of flaky
Overworking the dough: fold just until it holds together; tenderness lies in restraint
Stretching the dough into the plate: ease it in instead, or it will shrink back as it bakes
Filling the pie with warm apples: let the cooked apples cool completely so they don’t soften the raw crust
Slicing too soon: give it at least 4 hours so the filling sets and slices cleanly
What to Serve with Apple Pie
A scoop of vanilla ice cream
A billow of freshly whipped cream
A drizzle of the reserved apple reduction
A slice of sharp cheddar, for the traditionalists
A good pot of tea
How to Store
Room temperature: Loosely covered, the baked pie keeps for up to 2 days.
Fridge: Wrap well and refrigerate for up to 4 days.
Reheating: Warm slices in a 350°F (175°C) oven for 10 to 15 minutes to bring back the crisp crust. The microwave softens pastry.
Make ahead: The dough disks keep in the fridge for up to 2 days before rolling.
Frequently Asked Questions
Why cook the apples before baking?
Precooking softens the apples and drives off some of their water, so they shrink less in the oven. That prevents the hollow gap that often forms under the top crust, and it lets you set the consistency of the filling before the pie goes in.
Why start the oven at 500°F?
The blast of heat, with the pie on a preheated baking sheet on the lowest rack, sets and browns the bottom crust quickly. The temperature then drops to 375°F so the pie can bake through without burning.
Can I use an all-butter crust?
Yes. Replace the shortening with the same amount of cold butter. The crust will taste richer but be slightly less tender, and it softens faster as you work, so keep everything well chilled.
Which apples can I use instead?
Any firm, tart apple works. Honeycrisp, Pink Lady, Jonagold and Jazz are all good choices, on their own or mixed with Granny Smith. See the apple guide above.
Can I make the pie a day ahead?
Yes, and it is even better for it. Let it cool completely, cover loosely and keep it at room temperature overnight.
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Recommended Equipment
Make this recipe easier with the right tools: 9-Inch Pie Pan, Silicone Spatula, and Digital Scale. Also useful: Dutch Oven, Saucepan, and Rimmed Baking Sheet.
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