Description
This Dreamy Apple Pie pairs a buttery, flaky double crust with a silky cream cheese layer and warmly spiced apple filling. Each slice offers a contrast of crisp pastry, velvety custard-like cream, and tender, cinnamon-kissed apples. It is a rich, comforting dessert perfect for holidays and cool weather gatherings.
Ingredients
- For the Crust:
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 tsp fine sea salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, cold and cut into 1/2-inch cubes
- 6 to 8 tbsp ice water
- For the Cream Cheese Layer:
- 8 oz full-fat cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- For the Apple Filling:
- 4 cups Granny Smith apples, peeled, cored, and sliced 1/4-inch thick (about 4 medium apples)
- 1/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp fine sea salt
- For the Egg Wash and Topping:
- 1 large egg, beaten with 1 tbsp water
- 1 tbsp coarse sugar or turbinado sugar
Instructions
- Make the crust: In a large bowl, whisk together 2 1/2 cups flour, 1 tsp salt, and 1 tbsp sugar until evenly combined. Add the cold butter cubes and toss to coat, then use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Work quickly so the butter stays cold, which creates flaky layers.
- Hydrate the dough: Sprinkle 6 tbsp of ice water over the flour-butter mixture and stir with a fork just until the dough begins to clump. If it remains dry and crumbly, add more ice water 1 tbsp at a time, up to 8 tbsp total, until the dough holds together when squeezed. Avoid overworking; visible butter bits are a good sign.
- Chill the dough: Divide the dough into two equal portions and shape each into a 1-inch-thick disk without kneading. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour. Chilling relaxes the gluten and firms the butter, making the dough easier to roll and ensuring a tender crust.
- Preheat and prepare: Preheat the oven to 375°F / 190°C with a rack in the lower third. On a lightly floured surface, roll one dough disk into a 12-inch circle about 1/8 inch thick. Transfer it to a 9-inch pie plate by rolling it loosely around the rolling pin, then gently unroll it over the plate and ease it into the corners without stretching.
- Make the cream cheese layer: In a medium bowl, beat the softened cream cheese and 1/4 cup sugar with an electric mixer on medium speed until completely smooth and no lumps remain, about 2 minutes. Beat in 1 egg and 1 tsp vanilla until the mixture is light and spreadable. Scrape down the bowl with a spatula to ensure uniform texture.
- Layer and fill: Spread the cream cheese mixture evenly over the bottom of the unbaked crust with an offset spatula. In a separate large bowl, toss the apple slices with 1/4 cup sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp salt until every slice is evenly coated. Mound the apples over the cream cheese layer, pressing gently to remove large gaps but keeping some height in the center.
- Top the pie: Roll the second dough disk into an 11-inch circle. Lay it over the apple filling, then trim the overhang to about 1/2 inch beyond the rim of the pie plate. Fold the top crust edge under the bottom crust edge and crimp with your fingers or a fork to seal. Cut 4 to 5 slits in the top crust with a sharp paring knife to allow steam to escape during baking.
- Apply egg wash: Brush the entire top crust with the beaten egg and water mixture, covering every visible surface for an even golden sheen. Sprinkle the coarse sugar evenly over the top. Place the pie on a rimmed baking sheet to catch any bubbling juices, which prevents smoke and spills in the oven.
- Bake the pie: Bake at 375°F / 190°C for 20 minutes, then reduce the oven temperature to 350°F / 177°C and continue baking for 35 to 40 minutes more. The pie is done when the top crust is deeply golden brown and the juices bubble thickly through the slits. If the crust edges brown too fast, loosely cover them with strips of foil or a pie shield halfway through.
- Cool and set: Remove the pie from the oven and transfer it to a wire rack. Cool for at least 2 hours before slicing so the cream cheese layer and juices set properly. Cutting too early will cause the filling to run and the layers to collapse.
- Serve: Slice into wedges with a sharp serrated knife using a sawing motion to avoid crushing the flaky crust. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
Notes
Store leftovers loosely covered with foil or plastic wrap at room temperature for up to 2 days, or refrigerate for up to 4 days. The cream cheese layer makes refrigeration the safest option for longer storage. To freeze, wrap the fully baked and cooled pie tightly in plastic wrap and then aluminum foil; freeze for up to 2 months. Thaw overnight in the refrigerator. Reheat individual slices in a 300°F / 149°C oven for 10 to 15 minutes, or microwave for 30 to 45 seconds for a softer crust. For a crispier crust after refrigeration, reheat in a 350°F / 177°C oven for 15 minutes.
Nutrition
- Calories: 708
- Sugar: 38g
- Sodium: 410mg
- Unsaturated Fat: 22g
- Carbohydrates: 83g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 145mg
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