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Julia Child Apple Pie - recipe card

Julia Child Apple Pie

  • Author: Anabelle Mclean
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 145
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American

Description

A classic double-crust apple pie inspired by Julia Child’s exacting technique, featuring a butter-rich flaky pastry and a filling of tender apples tossed in warm spices and lemon zest. The top crust bakes to a deep golden brown with a delicate sugar crunch, while the interior stays juicy with just the right amount of thickened apple syrup. Each bite offers a buttery, shattering crust and soft, spiced apples that taste unmistakably homemade.

Ingredients

Scale
  • For the pie crust:
  • 2 1/2 cups all-purpose flour, plus extra for dusting
  • 1 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 1 cup unsalted butter, very cold, cut into 1/2-inch cubes
  • 6 to 8 tbsp ice water, divided
  • For the apple filling:
  • 3 lb Granny Smith apples, peeled, cored, and sliced 1/4-inch thick (about 7 to 8 medium apples)
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp finely grated lemon zest
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp fine sea salt
  • For assembly:
  • 2 tbsp unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten with 1 tbsp water, for egg wash
  • 1 tbsp turbinado sugar, for sprinkling

Instructions

  1. Make the pie dough: In a large mixing bowl, whisk together the flour, salt, and granulated sugar until evenly distributed. Scatter the cold butter cubes over the dry ingredients and toss to coat, then use a pastry blender or your fingertips to work the butter into the flour with quick, light motions until the largest butter pieces are about the size of small peas. You want visible butter flecks in the dough, as these create flaky layers during baking.
  2. Hydrate the dough: Drizzle 4 tablespoons of ice water over the flour-butter mixture and toss gently with a fork or rubber spatula. Add more ice water 1 tablespoon at a time, tossing after each addition, until the dough just holds together when squeezed in your palm but is not wet or sticky. The dough should look shaggy with distinct butter pieces visible; avoid overworking it, which would make the crust tough.
  3. Chill the dough: Turn the dough out onto a lightly floured work surface and gather it into a rough ball, pressing any dry bits into the mass. Divide the dough into two equal portions, flatten each into a 1-inch-thick disk, and wrap each tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days, so the gluten relaxes and the butter firms up again; this resting step is essential for a tender, flaky crust that holds its shape.
  4. Prepare the apple filling: In a very large bowl, toss the sliced apples with the lemon juice and lemon zest to prevent browning and brighten the flavor. In a separate small bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and salt until no lumps remain, then sprinkle this mixture over the apples. Use clean hands or two large spoons to toss the apples thoroughly so every slice is evenly coated in the spiced sugar.
  5. Rest the filling: Let the apple mixture sit at room temperature for 15 to 20 minutes, tossing once halfway through. The salt and sugar will draw out some of the apples’ natural juices, creating a light syrup that will thicken beautifully with the flour during baking. Meanwhile, position a rack in the lower third of the oven and preheat to 400°F / 204°C.
  6. Roll the bottom crust: Remove one disk of dough from the refrigerator and let it sit at room temperature for 5 minutes until pliable but still cold. On a lightly floured surface, roll it into a 12-inch circle about 1/8 inch thick, lifting and rotating the dough a quarter turn every few rolls to prevent sticking. Drape the circle over a 9-inch pie plate and gently press it into the bottom and sides without stretching the dough, leaving about 1 inch of overhang all around.
  7. Fill the pie: Spoon the apples and any accumulated juices into the pie shell, mounding them slightly higher in the center so the fruit bakes down evenly. Dot the top of the filling with the 2 tablespoons of butter pieces, which will melt through the apples and enrich the juices. Roll the second dough disk into a 12-inch circle and lay it over the filling, then trim the overhang to about 1/2 inch beyond the rim of the pie plate.
  8. Crimp and vent: Fold the top crust overhang under the bottom crust overhang and press gently to seal the two layers together. Crimp the edge by pinching the dough between the thumb and forefinger of one hand and the knuckle of the other, creating a fluted rim. Cut 4 to 5 steam vents in the top crust with a sharp paring knife, spacing them evenly; the vents allow steam to escape and prevent the top from puffing or splitting.
  9. Egg wash and sugar: Brush the entire top crust lightly with the beaten egg and water mixture, making sure to coat the crimped edge but not letting egg pool in the vents. Sprinkle the turbinado sugar evenly over the top; it adds a delightful crunch and golden sheen. Place the pie on a rimmed baking sheet lined with parchment or foil to catch any bubbling juices.
  10. Bake the pie: Bake at 400°F / 204°C in the lower third of the oven for 25 minutes. The crust should be just beginning to turn golden and set. Reduce the oven temperature to 375°F / 190°C and continue baking for 30 to 40 minutes more, until the filling is visibly bubbling thickly through the steam vents and the crust is a deep golden brown. If the edges brown too quickly before the center is done, tent the outer rim with strips of aluminum foil.
  11. Cool completely: Remove the pie from the oven and set it on a wire rack. Let the pie cool for at least 3 hours before slicing, so the filling has time to set and thicken; slicing too early will cause the juices to run out and leave a soggy bottom crust. The pie can also be served slightly warm, but full cooling yields the cleanest slices and best texture.

Notes

Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days to extend freshness. To freeze the baked pie, wrap it tightly in plastic wrap and then foil for up to 2 months; thaw overnight in the refrigerator. Reheat slices in a 350°F / 177°C oven for 10 to 15 minutes until warmed through, or microwave briefly for 30 seconds. For a crisp bottom crust, place the pie plate on a preheated baking stone or baking sheet when baking. Unbaked assembled pie can be frozen for up to 3 months; bake directly from frozen, adding 15 to 20 minutes to the baking time at 400°F / 204°C, then reducing to 375°F / 190°C as written.

Nutrition

  • Calories: 680
  • Sugar: 58g
  • Sodium: 185mg
  • Unsaturated Fat: 20g
  • Carbohydrates: 96g
  • Fiber: 6g
  • Protein: 5g
  • Cholesterol: 95mg

Keywords: julia child apple pie, apple pie recipe, french apple pie, double crust apple pie, classic apple pie, butter pie crust, spiced apple filling, thanksgiving dessert, fall baking, homemade pie crust, granny smith apple pie, holiday apple pie

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Find it online: https://bellesbestbites.com/julia-child-apple-pie-recipe/