Blue Ribbon Apple Pie
User Reviews
4.3
Blue Ribbon Apple Pie
Description
In the Blue Ribbon Apple Pie, tart and sweet apple varieties are sliced and mixed with granulated and brown sugars, cinnamon, lemon zest, and salt. The apples are cooked briefly on the stove until just tender to release juices and meld flavors while preventing them from becoming overly soft in the oven. Once cooled and drained, the filling is layered into a cold pie crust and drizzled with lemon juice mixture to brighten the flavor and reduce oxidation.
The double crust pie dough is homemade, providing a flaky, buttery exterior that contrasts with the tender fruit inside. The pie is baked at a high temperature to encourage a golden crust and cooked filling. Serving suggestions include warming slices in a moderate oven to revive the crust's crispness and soften the filling before serving.
The dough can be prepared ahead of time and kept refrigerated or frozen for convenience. The baked pie can be stored at room temperature up to one day, wrapped to prevent drying.
Ingredients
- 1 recipe pie dough see note, double-crust
- 2 ½ pounds apple firm tart, peeled, cored, sliced 1/4-inch thick (Granny Smith
- 2 ½ pounds apple firm sweet, peeled, cored, sliced 1/4-inch thick (Honeycrisp
- ½ cup granulated sugar plus 1 tablespoon
- ¼ cup light brown sugar packed
- ½ teaspoon lemon grated fresh zest
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 2 teaspoons lemon juice fresh
- 1 egg beaten lightly, white
Instructions
- Roll out one half of the pie dough and place in a 9-inch pie plate (how-to on rolling out pie dough here). Trim the crust to the edge of the pie plate. Refrigerate until ready to use.
- Toss the apples, 1/2 cup of the sugar, brown sugar, zest, salt, and cinnamon together in a large large pot or Dutch oven. Cook over medium heat, stirring frequently, until the apples are tender when poked with a fork but are not mushy, about 10-12 minutes. Don’t over cook in this step as the apples will finish cooking and softening up in the oven.
- Transfer the apples and their juice in an even layer to a rimmed baking sheet and let cool to room temperature, about 30 minutes.
- Preheat the oven to 425 degrees. Drain the cooled apples thoroughly in a colander, reserving 1/4 cup of the juice. Stir the lemon juice into the reserved 1/4 cup of apple juice.
- Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture.
- Roll out the second piece of dough and drape it over the pie. Trim the top crust so there is about a 1/4-inch or slightly longer overhang all the way around the pie. Tuck this overhang under the bottom crust (see details here) so the pie is sealed. Crimp the edges (how-to here or here).
- Cut four gashes in the top of the pie with a sharp paring knife for venting. Brush the crust lightly with the egg white and sprinkle with the remaining one tablespoon sugar.
- Place the pie on a foil-lined baking sheet and bake until the crust is golden, about 25 minutes.
- Reduce the oven temperature to 375 degrees and continue to bake until the juices are bubbling and the crust is deep golden brown, about 25-30 minutes longer.
- Let the pie cool on a wire rack until the filling has set, about 2 hours. Serve slightly warm or at room temperature.
Notes
- A double batch of sour cream pie dough is recommended for this recipe to create both top and bottom crusts.
- The pie dough can be prepared ahead and refrigerated for several days or frozen for up to a month for convenience.
- After baking and cooling, the pie can be wrapped and stored at room temperature for up to one day.
- To serve warm, reheat the pie in a 300-degree oven for about 15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings (9-inch pie)
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 453kcal | 23% |
| Carbohydrates | 83g | 28% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Sodium | 288mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 49g | 98% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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