One dish apple pie

American apple pie

Difficulty

Ingredients

400 g	butter (cold, divided)
520 g	all-purpose flour (divided)
1	egg yolk
½ tsp	salt
170 g	sugar
60 ml	water
8	apples
½	lemon
½ tsp	cinnamon
¼ tsp	nutmeg
100 g	brown sugar
1	egg white

Utensils

• stand mixer
• plastic wrap
• oven
• rolling pin
• pie dish
• pie weights
• parchment paper
• cutting board
• knife
• large bowl
• cooking spoon
• pastry brush

How-To Videos

How to core and slice an apple

How to fit dough into a pie dish

Nutrition per serving

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Step 1/6

• 360 g butter
• 500 g flour
• 1 egg yolk
• ½ tsp salt
• 120 g sugar
• 60 ml water

• stand mixer
• plastic wrap

Cut some of butter into large pieces and add to a stand mixer with most of flour, egg yolk, salt, and sugar. Beat for approx. 2 – 3 min. until crumbly. Then, slowly add water, reserving a small amount for the final step, and continue to beat for another 1 – 2 min. until dough is smooth and uniform in consistency. Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 1 h.

Step 2/6

• flour for surface work

• oven
• rolling pin

Preheat oven to 180°C/350°F. Cut dough into two even rounds. Then, flour work surface, place dough on top, and roll out, one at a time, using a rolling pin until rounds are larger than your pie dish.

Step 3/6

• pie dish
• pie weights
• parchment paper

Flour both sides of dough and transfer to pie dish. Press evenly into all edges of dish and then remove excess dough. Place a piece of parchment paper on top of dish and fill with pie weights. Place in preheated oven at 180°C/350°F and blind bake for approx. 10 min.

Step 4/6

• 8 apples

• cutting board
• knife

Peel, core, and quarter apples. Then, cut crosswise into medallion-sized pieces.

Step 5/6

• ½ lemon
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp flour
• 50 g sugar
• 100 g brown sugar

• large bowl
• cooking spoon

In a large bowl, thoroughly mix together apple, lemon juice, cinnamon, nutmeg, flour, sugar, and brown sugar.

Step 6/6

• 40 g butter
• 1 egg white
• 1 tsp water

• pastry brush

Transfer apple slices to pie dish and spread out evenly. Cut remainder of butter into pieces and place on top of apples. Cover pie with rest of dough. Make a small hole in the middle, so air can escape. Mix together egg white and water and brush on top. Return to oven and bake at 180°C/350°F for approx. 50 – 55 min. until golden brown. Enjoy!

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Ultimate apple pie

Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.

Freezable

Nutrition:

Highlight	Nutrient	Unit
kcal	695
fat	33 g
saturates	20 g
carbs	95 g
sugars	32 g
fibre	4 g
protein	9 g
low in	salt	0.79 g

Ingredients

For the filling

• 1kg Bramley apples
• 140g golden caster sugar
• ½ tsp cinnamon
• 3 tbsp flour

For the pastry

• 225g butter, room temperature
• 50g golden caster sugar, plus extra
• 2 eggs
• 350g plain flour, preferably organic
• softly whipped cream, to serve

Method

Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.

For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

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Deep Dish Apple Pie Recipe

This deep dish apple pie recipe features layers upon layers of sweet spiced apples nestled in a buttery flaky pie crust. Top with vanilla ice cream for the ultimate homestyle dessert.

Apple pie is my favorite pie on the planet. I’ve been making this deep dish apple pie recipe for years and easily consider it to be the best apple pie on the planet. That is, of course, if we’re not counting salted caramel apple pie. The recipes are pretty similar, but the other includes salted caramel. I’m ALL about that!

Deep Dish Apple Pie

Today we’re diving deep… and I mean super deep… into homemade apple pie. Deep dish style should be the only pie style. The higher the layers of apples, the better. If apple pie doesn’t tower over the pie dish edge, it’s just not worth it. But did you know that there’s a craft to deep dish apple pie? You can’t simply add more apples to any apple pie recipe.

And let’s take some time to discuss that.

Start with Quality Pie Crust

You need a sturdy crust to sandwich all those apples. Whether you’re a pie crust beginner or pro, I encourage you to read through my pie crust recipe. There is nothing quite like homemade pie crust and my grandmother’s recipe has consistently proven its authority over the past several decades. It’s our family’s favorite and I’ve been using it ever since I could lift a rolling pin.

This recipe uses a mixture of butter and shortening to provide a quality combination of sturdy, flaky, and buttery. I also have an all butter pie crust if you’re interested. But for best taste and texture, swear by using both shortening and butter. You can taste the difference.

Deep Dish Apple Pie Filling Ingredients

This deep dish apple pie has a deliciously gooey, sweet, spiced, and layered apple filling. These next few ingredients are my go-to ingredients for most apple pie recipes. (Even my apple cheddar pie, too!)

• Apples – It’s best to use a variety of apples in apple pie. I always recommend using half tart and half sweet. I love tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, and/or Fuji.
• Spices – Apple pie isn’t apple pie without warm spices like cinnamon and nutmeg. It also isn’t apple pie without a scoop of vanilla ice cream on top, but we’ll get to that in a second. Add allspice to the filling for a little something extra.
• Lemon – A touch of lemon is crucial in apple pies. Not enough to taste the lemon, but just enough to prevent the apples from browning and to keep the flavor bright.
• Sugar – Sugar sweetens the pie filling.
• Flour – Flour thickens the pie filling.

How to Make Deep Dish Apple Pie

1. Roll out the bottom pie dough. Tuck the dough into a deep dish pie pan. Refrigerate as you prepare the filling. Remember, cold pie dough is key to pie making.
2. Make the filling. Stir all of the filling ingredients together in a large bowl.
3. Pile the filling into the pie dish. Don’t just pour the apples in. Instead, make sure the apple slices are compact inside. Tuck them in tightly so there’s hardly any air pockets.
4. Add the top pie crust. I have a whole tutorial on how to lattice pie crust, which is how I topped this pictured pie. Alternatively, you can make a double crust pie by laying the 2nd rolled out pie crust on top. Slit some vents on top with a sharp knife.
5. Flute the edges. If you’re unsure how, I show you how I flute edges in the video on my all butter pie crust page. You could also simply crimp the edges with a fork. I used to trim the edges of pie crust before fluting or crimping, but I don’t anymore. I like a thick-style pie crust edge!
6. Brush with egg wash. Egg wash is a combination of egg and milk and gives the pie crust its golden sheen. Pie crust looks very dull without it. For a little crunch and sparkle, I always add a touch of coarse sugar on top too.
7. Bake: Bake the deep dish apple pie until the crust is golden brown and the filling is bubbling through the vents, about 1 hour. Baking the pie at an initial high temperature helps set the crust. After about 25 minutes, lower the oven temperature.
8. Cool: The longer you let apple pie cool, the more the filling will set. I recommend cooling for at least 3 full hours before slicing and serving.

3 Tips for Deep Dishing

1. Uniform Size Apples: Make sure your apple slices are uniform in size. Why? You don’t want some thick solid apples and some thin mushy apples. You want them all to be a deliciously crunchy-soft texture. Aim for about 1/4 inch thick slices. If the apple slices are too thin, they’ll just pack themselves down and you’ll lose all deep dishiness. –> the accurate term here.
2. Use a Ton of Apples: This sounds like a no-brainer, but you’d be surprised how many apple slices can fit into a pie crust. Pile them so high that it looks ridiculous.
3. Use the Correct Pan: My all-time favorite pie dish is deep-dish style, but perfect for regular (non deep dish style) pies as well. You want a pie dish at least 2 inches tall.

Each bite of this pie is stacked with sweet spiced apples. There’s clearly no shortage of apple slices, so if you’re crazy for apple pie, this is a must in your baking future. Top it with vanilla ice cream and a drizzle of salted caramel because you and I don’t mess around when it comes to dessert. 🙂

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