Global recipe
Apple Pie
The trick to an apple pie that holds its shape when you slice it — and doesn't drown the bottom crust in juice — is to pre-cook the apples on the stovetop before they go in the shell. The juices thicken, the flavor concentrates, and what you bake is filling, not raw fruit waiting to weep.
Prep1 hr
Cook1 hr 15 mins
Serves8
Difficultymedium
Ingredients
- 2 3/4 cups all-purpose flour, spooned into measuring cup and leveled (for crust)
- 3 tbsp granulated sugar (for crust)
- 1 tsp salt (for crust)
- 1/4 tsp baking powder (for crust)
- 18 tbsp (2 sticks + 2 tbsp) cold unsalted butter, sliced into 1-inch pieces
- 7 tbsp ice-cold water
- 4 1/2 lbs (2 kg) baking apples (about 8 large — Honeycrisp, Jonagold, Fuji, Granny Smith, Golden Delicious), peeled, cored, and sliced 1/4-inch thick
- 1 tbsp fresh lemon juice
- 1 cup (packed) dark brown sugar
- Heaping 1/4 tsp salt (for filling)
- Heaping 1/4 tsp ground cinnamon
- 2 tbsp all-purpose flour (for filling)
- 2 tbsp cornstarch
- 1 beaten egg, heavy cream, or milk (for brushing top crust)
- 2 tbsp granulated or turbinado sugar, for topping the pie
Method
7 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 510
- Protein
- 5 g
- Carbs
- 76 g
- Fat
- 22 g
