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Best Apple Pie

With a flaky all-butter crust that's studded with crisp crystalized sugar holding a mountain of sweet autumn apples, this is the last apple pie recipe you'll ever need.

Prep Time
30 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 slices
Calories: 606 kcal
Course: Dessert
Cuisine: American

Ingredients

Pie Crust
  • 340 grams all-purpose flour (~2 ½ cups, stored in freezer)
  • 255 grams cultured unsalted butter (18 tablespoons cold butter)
  • ½ teaspoon flaky salt
  • ½ cup ice water (you probably won't need all of it)
Apple Pie Filling
  • 175 grams evaporated cane sugar (~¾ cup + 2 tablespoons)
  • 3 tablespoons Potato Starch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoons ground nutmeg
  • 1.7 kilograms Fuji apples (~6-8 apples)
  • 3 tablespoons lemon juice
Egg Wash
  • 1 egg yolk
  • 1 teaspoon cream
  • pinch salt
  • 1 tablespoon evaporated cane sugar (the type with large crystals)

Instructions

    Cup of Yum
  1. To make the dough, add the flour, butter, and salt to a bowl and use a fork to smash the butter. The goal is to force the butter through the tines of the fork to make small flakes of butter. Once you don't have any big clumps of butter left, move onto the next step.
  2. Now pour two tablespoons of the ice water into your flour and butter mixture and use the fork to integrate the water into the mixture. Continue adding the water a little at a time until the dough can be pressed together with your hand. Do not overwork the dough, or it will get tough.
  3. Divide the dough in half between two sheets of plastic wrap, and use the wrap to shape the dough into two discs. Refrigerate for at least one hour. While you wait for your dough to chill, prepare the filling.
  4. Add the sugar, potato starch, cinnamon, and nutmeg to a bowl and stir to combine evenly.
  5. Peel the apples and then quarter them, removing the core. Slice each quarter into 3 wedges and add the apples to a large bowl. Sprinkle the apples with a bit of lemon juice to keep them from oxidizing.
  6. When you're done cutting the apples, pour any remaining lemon juice on top and add the sugar mixture. Stir to make sure the apples are evenly coated.
  7. To prepare the egg wash, add the egg yolk, cream and a pinch of salt to a bowl and stir together.
  8. Put the oven rack in the middle position and preheat to 375 degrees F (190 C).
  9. Take the dough out of the refrigerator, dust it with flour and place it on a well-floured surface. Use a rolling pin to slowly roll the dough out into a circle that's slightly larger than your pie plate. Be sure to dust both the top and bottom surface of the crust regularly to keep the dough from sticking to your rolling pin or surface.
  10. Roll the dough onto the rolling pin and then unroll it onto your pie plate. Fix any gaps or tears.
  11. Arrange the apples in the pie plate, so there are no sharp edges sticking up.
  12. Roll out the top crust using the same method as in Step 9, then roll the dough onto the rolling pin and unroll it on top of the apples.
  13. Patch any holes or gaps using excess dough that's hanging off the edges, then fold the top crust under the bottom crust.
  14. Use your fingers, a fork or a spoon to seal the edges. In the photo, I'm using my finger to flute the edges.
  15. Use a pastry brush to brush the egg wash onto the top crust evenly. Try not to leave any puddles of wash around the edges, or they will get darker than other areas.
  16. Sprinkle the crust with 1 tablespoon of coarse raw sugar.
  17. Use a paring knife to cut vents in the top of the pie.
  18. Bake your apple pie for 45 minutes to 1 hour. If you notice your crust is browning too quickly, you can turn down the heat of your oven. The pie is done when you can insert a skewer through one of the vent holes in the top crust without hitting much resistance from the apples.
  19. When the apple pie is done, let it cool completely on a wire rack before slicing.

Nutrition Information

Calories 606kcal (30%) Carbohydrates 88g (29%) Protein 5g (10%) Fat 27g (42%) Saturated Fat 16g (80%) Cholesterol 93mg (31%) Sodium 155mg (6%) Potassium 316mg (9%) Fiber 6g (24%) Sugar 45g (90%) Vitamin A 955IU (19%) Vitamin C 12mg (13%) Calcium 32mg (3%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 606

% Daily Value*

Calories 606kcal 30%
Carbohydrates 88g 29%
Protein 5g 10%
Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 93mg 31%
Sodium 155mg 6%
Potassium 316mg 7%
Fiber 6g 24%
Sugar 45g 90%
Vitamin A 955IU 19%
Vitamin C 12mg 13%
Calcium 32mg 3%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.