RECIPE
This classic apple pie shines when you use mix of tart and sweet apples with diverse textures, such as Pink Lady, Honeycrisp, Cortland, and Granny Smith, offering a perfect balance of flavors and textures. For an elevated touch, incorporate our Fall Herb Compound Butter into the crust—its subtle herbal notes complement the pie’s warm, spiced filling. Whether you prefer your apples peeled or unpeeled, aim for uniform slices to ensure even cooking. Prepare 8–10 cups of apple filling for a perfectly packed 9-inch pie.
Basic Pie Dough, enough for a top and bottom
8 medium sized apples (about 3 pounds), peeled, cored, and cut into wedges that are about ¾ inch thick
2 tablespoons lemon juice
1 teaspoon lemon zest
¼ cup sugar (add an additional ¼ of a cup if you want it sweeter)
¼ cup light brown sugar
2 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
2 tablespoons heavy cream, for brushing
Mix the apples, lemon juice, and zest in a large mixing bowl until the apples are covered in the juice. Toss in the sugars, spices, and flour, and mix with your hands until the apples are totally coated with all the dry ingredients. (You can make this part a few days ahead of baking your pie. Just strain off juices before filling the dough.) Refrigerate until use.
Roll out 1 dough disc on a lightly floured surface into a 12-inch circle. Transfer the pre-greased pie dish. Fold the edges all around the circle under and form a high-standing rim. Crimp the folded rim, by making small folds or indents. This will be the visible edge of your pie. Chill the dough in the refrigerator while you finish the rest of the pie.
Roll out the second dough disc into a 13-inch round. Cut it into twelve 1-inch-wide strips. Fill the pie with the apple mixture. Arrange half of the strips over the filled pie, in a parallel pattern. Space them evenly over the pie. Take every other strip and fold it up over the center midline of the pie. Lay an additional strip of dough perpendicular, right below the fold up of the strips that were just laid. Fold the strips back down over the one you just laid. Next fold up, the same way the strips that you haven’t folded up yet and fold up. Repeat the process until all the strips are used and the top of the pie is latticed.
To seal the edges, trim any long pieces hanging over the edge of the pie, and gently tuck them into the edge into the apple mix. Brush the top with the cream. Place in the refrigerator to chill for about 20-30 minutes before baking.
Pre-heat oven to 400°F. Lightly grease a 9-inch pie dish.
Bake pie 45-60 minutes or until its golden brown and juices are bubbling up through the lattice. Cool completely before serving.
The top can be customized with a shot glass to create vent holes or with a lattice style, as described in the instructions. Allowing ample steam to escape is key to a perfectly baked pie.
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