Apple Pie
Learn how to make the perfect apple pie with a flaky, crunchy pie crust and a warm, spiced apple filling. Perfect for fall and every other season!
Equipment
- 6" pie dish
- Rolling Pin
- Baking paper
Ingredients
Flaky Pie Crust
- 485 grams all-purpose flour
- 1 tsp salt
- 100 ml ice-cold water
- 100 ml apple cider vinegar
- 340 grans unsalted butter frozen and cut into squares
- 30 grams white granulated sugar
Apple Pie Filling
- 850 grams Apples, peeled and cored I used a mix of Granny Smith and Braeburn
- 35 grams brown sugar
- 35 grams granulated white sugar
- 20 grams flour
- 1 tsp cinnamon powder
- 10 ml lemon juice
- 1 egg for egg wash
Instructions
Flaky Pie Crust
- In a mixing bowl, whisk together the flour, sugar, and salt until fully combined.
- Add the chilled butter cubes. Using your fingertips, work the butter into the flour until the mixture looks crumbly with small chunks of butter still visible. Be careful not to melt or overmix the butter.
- Mix the ice-cold water with apple cider vinegar. Slowly add this liquid to the dry mixture, one spoonful at a time, gently tossing it together with your fingers after each addition. The dough should start coming together, but still feel slightly dry and crumbly. It should hold when squeezed but not feel sticky.
- Place the dough onto a sheet of parchment paper and use the paper to gently press and shape it into a rough rectangle without using too much direct hand contact.
- Cut the dough into three sections, stack them on top of each other, and flatten again. This step helps create thin, flaky layers. Repeat once more for extra flakiness.
- Divide the dough into two equal pieces, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour before rolling it out.
Filling
- In a large bowl, combine the sliced apples with both sugars, flour, cinnamon, and lemon juice.
- Mix until the apples are evenly coated and glossy.
Assembly
- Take the chilled dough out of the fridge about 20 minutes before rolling.
- Roll the dough out on a lightly floured piece of baking paper, dusting both the dough and the rolling pin to prevent sticking. Roll it into a large circle about 2mm thick and 4-5 inches wider than your pie dish so it covers the sides easily. If the dough softens, pop it back into the fridge for a few minutes before continuing.
- Using the baking paper, lift and transfer the rolled dough into the pie dish. Gently press it down into the base and sides, peeling off the paper. Patch up any small cracks or gaps with leftover dough.
- Cover the pie base with cling film and keep it refrigerated while you get the filling ready.
- Spoon the prepared apple filling into the chilled crust, avoiding excess liquid from the bowl. Then, roll out the remaining dough for the top crust. You can either cut it into strips for a lattice or keep it whole for a full top layer. If it becomes too soft, chill it briefly before using.
- If using a solid top, remember to make a small vent in the center so the steam can escape. Chill the assembled pie for about 15 minutes before baking.
- Preheat the oven to 200°C. Brush the top of the pie with an egg wash and sprinkle some sugar for a golden, crisp finish.
- Bake at 200°C for 20 minutes, then reduce the heat to 180°C and continue baking for another 40–60 minutes, or until the crust turns golden and the filling bubbles through the vents. If the crust darkens too quickly, cover it loosely with foil near the end of baking.
- Let the pie cool for at least 4–6 hours, or overnight, to allow the filling to set before slicing. Serve warm with a scoop of vanilla ice cream or a drizzle of custard.
Notes
Storage:
The pie can be stored covered in the fridge for up to 5 days. The crust will soften eventually.
Tips & Tricks:
For the Pie Crust
- Keep everything cold: Cold ingredients are the secret to a flaky crust. Use frozen butter and ice-cold water so the butter doesn’t melt while mixing; those tiny butter bits are what create the layers.
- Add apple cider vinegar: A small splash of vinegar helps control gluten formation, keeping the dough tender and easier to roll out.
- Mix minimally: The less you handle the dough, the better. Stop mixing as soon as the mixture looks crumbly and holds when pressed - this prevents toughness and keeps the butter from softening.
- Rub, don’t whip: When incorporating the butter, rub it gently into the flour with your fingertips rather than stirring or creaming. You should still see small chunks of butter throughout the dough.
- Add water slowly: You may not need all the liquid. Add it a spoonful at a time until the dough just starts to come together - it should feel slightly dry, not sticky.
- Work with baking paper: Instead of kneading directly with your hands, use parchment paper to help press and fold the dough. This keeps the butter from melting too quickly.
- Laminate for extra flakiness: Stack and flatten the dough a couple of times before chilling. This simple step creates layers that puff beautifully when baked.
- Always chill before rolling: Let the dough rest in the fridge for at least an hour. A well-chilled dough is easier to roll, holds its shape better, and bakes up beautifully crisp.
- Mix apple varieties: Use a blend of sweet and tart apples for the best balance of flavor.
- Pick apples that hold their shape: Choose firmer apples that won’t turn mushy while baking - you want the filling to soften slightly but still have texture.
- Slice evenly: Uniform apple slices bake more evenly, giving you a consistent filling.
- Prevent browning: If you’re prepping the apples ahead of time, keep them in a bowl of water until ready to use.
- Avoid soggy crusts: Don’t pour in the extra liquid from the apple-sugar mixture, it can make the bottom crust wet.
- Layer carefully: Add the filling spoonful by spoonful rather than dumping it all in. This helps distribute the apples evenly for a perfectly baked pie.