Description
This Pioneer Woman-style apple pie features a flaky, buttery double crust enveloping a generous filling of tender spiced apples with just the right balance of sweetness and tartness. The filling is glossy and thick, never runny, with distinct apple texture that holds up beautifully when sliced. Each bite delivers warm cinnamon and a hint of nutmeg against the crisp, golden pastry.
Ingredients
- For the 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
- For the filling:
- 6 cups Granny Smith apples, peeled, cored, and sliced 1/4-inch thick (about 6 medium apples)
- 2 cups Honeycrisp apples, peeled, cored, and sliced 1/4-inch thick (about 2 medium apples)
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 tbsp all-purpose flour
- 2 tbsp cornstarch
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp fine sea salt
- 2 tbsp fresh lemon juice
- 2 tbsp unsalted butter, cut into small cubes
- For the egg wash:
- 1 large egg
- 1 tbsp whole milk
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- Make the crust: In a large mixing bowl, whisk together the 2 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon granulated sugar until evenly combined. Add the cold butter cubes and toss to coat with flour, then use a pastry blender or your fingertips to cut the butter into the flour until the largest pieces are the size of small peas and the mixture resembles coarse cornmeal with some larger visible butter flakes remaining.
- Drizzle 6 tablespoons of ice water over the flour-butter mixture, then gently toss with a fork until the dough begins to clump when squeezed between your fingers. If it remains dry and crumbly, add more ice water 1 tablespoon at a time until the dough just holds together, being careful not to overwork it.
- Divide the dough into two equal portions, shape each into a 1-inch-thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days, which allows the gluten to relax and the butter to re-firm, resulting in a flakier crust.
- Make the filling: In a very large bowl, combine the sliced Granny Smith and Honeycrisp apples with the 3/4 cup granulated sugar, 1/4 cup brown sugar, 3 tablespoons flour, 2 tablespoons cornstarch, cinnamon, nutmeg, 1/4 teaspoon salt, and lemon juice. Toss with a spatula until every apple slice is evenly coated, then let the mixture sit at room temperature for 20 to 30 minutes so the apples release their juices and the sugars dissolve into a light syrup.
- Preheat the oven to 375°F / 190°C with a rack positioned in the lower third of the oven. Place a large rimmed baking sheet on the rack as it preheats; this will catch drips and help crisp the bottom crust.
- Roll out the dough: Remove one dough disk from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick, rotating and flouring as needed to prevent sticking, then transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides without stretching.
- Transfer the second dough disk to the floured surface and roll it into an 11-inch circle about 1/8 inch thick. Set it aside on a piece of parchment paper while you fill the pie.
- Spoon the apple filling into the prepared pie shell, pressing gently to remove large air pockets and mounding the apples slightly higher in the center. Scatter the 2 tablespoons of cubed butter evenly over the top of the filling.
- Drape the second dough circle over the filling, then trim the overhang to about 1 inch beyond the rim of the pie dish. Fold the top crust under the bottom crust edge and crimp with your fingers or a fork to seal. Cut five 2-inch slits in the top crust in a circular pattern to allow steam to escape during baking.
- Make the egg wash: Whisk the egg with the milk until smooth. Brush the top crust generously with the egg wash, making sure to reach the crimped edges, then sprinkle the turbinado sugar evenly over the surface for a sparkling, crunchy finish.
- Place the pie on the preheated baking sheet and bake for 20 minutes. Reduce the oven temperature to 350°F / 177°C and continue baking for 35 to 40 minutes more, until the crust is deep golden brown and the filling is visibly bubbling through the steam vents with a thick, syrupy consistency.
- Check the pie at 50 minutes total bake time: if the crimped edges are browning too quickly, cover them loosely with strips of aluminum foil or a pie crust shield while the center finishes baking.
- Remove the pie from the oven and transfer to a wire rack. Let it cool for at least 3 hours at room temperature before slicing, which allows the filling to set so it holds its shape when cut.
- Serve the pie at room temperature or slightly warm, slicing with a sharp serrated knife in a sawing motion to keep the crust intact.
Notes
Store leftover pie loosely covered with foil or plastic wrap at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze: wrap the fully baked and cooled pie tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat individual slices in a 350°F / 177°C oven for 10 to 12 minutes until warmed through and the crust re-crisps; avoid microwaving as it will make the crust soggy. For best flavor, make the filling a day ahead and refrigerate overnight, then assemble and bake the day of serving.
Nutrition
- Calories: 817
- Sugar: 68g
- Sodium: 566mg
- Unsaturated Fat: 24g
- Carbohydrates: 115g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 137mg
Keywords: pioneer woman apple pie, apple pie recipe, classic apple pie, american apple pie, homemade apple pie, double crust apple pie, cinnamon apple pie, thanksgiving dessert, fall baking, spiced apple filling, flaky pie crust, pioneer woman dessert