Apple pie has deep roots in Western culinary history, especially in American and European cuisines. While it’s often associated with Americana, the earliest apple pie recipes actually hail from England. Over the years, it has evolved to include regional twists, such as variations with spices like cinnamon and nutmeg, and different types of crusts. This recipe will give you a classic apple pie with a buttery, flaky crust and tender, spiced apple filling.

North Americans have made sweet pies a staple, with fruit pies—especially apple—remaining among the most popular. Pastry chefs have since crafted countless dessert pie fillings, drawing on a diverse range of ingredients.

What you will need:

Ingredient	Measure
Pie Dough (Flaky)	500 + 500 g
Apple (Pink lady)	800g
Superfine Sugar	190g
Butter	37g
Corn Starch	24g
Cold Water	60g
Salt	1g
Cinnamon Powder	1g
Nutmeg Powder	0.5g
Lemon Juice	10g

Time Required

Prep time: 45 minutes (includes dough chilling)
Cook time: 50–60 minutes
Total time: Approx. 2 hours (including chilling and cooling)

Nutrition Profile / 100g

Calories: 292 kcal
Carbohydrates: 32.8g
Fat: 16.8g
Protein: 2.4g

These values are approximate and based on the specified ingredients. Actual values may vary slightly based on ingredient brands and preparation methods.

Equipments:

• Digital Scale
• Large mixing bowl
• Pastry cutter or food processor
• Sauce pan
• Silicon spatula
• Rolling pin
• 8 or 9-inch pie pan
• Baking sheet
• Sharp paring knife or apple peeler
• Bench scraper (optional)
• Pastry brush – for brushing egg wash on the crust
• Cooling rack

Instructions:

Prepare the Crust:

• Prepare 2x flaky pie dough for the crust with this recipe.
• Once the doughs are chilled take one out and let it sit for 5 minutes.
• On a lightly floured surface, roll out one disc of dough to a 3-4 mm thickness and about 30 cm in diameter.
• Carefully transfer the dough to the pie pan, pressing it gently to fit.
• Trim excess dough around the edges, leaving a 1 cm overhang.
• Keep it back to chill while we prepare the filling.
• Take the second dough out and roll it into a second disc of the same thickness and cut it into 1.5-2 cm strips. Keep it to chill again.

Prepare the Filling:

• We will be using the cooked fruit method for our filling.
• Peel, core, and roughly slice apples.

• Sauté the apples lightly in half of the butter until they are slightly softened.
• Add 1/3 quantity of the total sugar as the apples cook.

• This will draw juices out of the apples, which will then simmer in these juices.
• Mix the water and starch until smooth.
• Add the starch mixture to the apples and boil until the liquid is thick and clear.

• Remove from the heat. Add the remaining ingredients (salt, cinnamon, nutmeg, lemon juice, remaining butter, and sugar).
• Stir gently until the sugar is dissolved and the butter is melted. Check if apple are tender.
• Once mildly tender, stop cooking and cool completely.

The story of Pie

If Pie is defined as any food encased in pastry and baked, then pies have been a part of culinary history for nearly as long as records exist. In ancient Greece and Rome, cooks used olive oil doughs to cover or enclose a variety of fillings. The English word “pie” has been traced back to at least the 1300s, and it likely stems from “magpie,” a bird known for gathering assorted items, much like bakers gather ingredients for pies.

During the Middle Ages, “pie” almost exclusively referred to savory dishes containing meats, poultry, or game. Even today in England, “pie” primarily refers to meat pies, which can be served hot or cold (cold pies are similar to pâtés). In North America, while savory pies like chicken pot pie remain beloved, the concept of pies has evolved more toward sweet varieties.

Assemble and Bake the Pie:

• Preheat the oven to 220°C.
• Take the chilled lined pie pan out and fill the crust with the apple mixture, ensuring it is evenly distributed and slightly mounded in the center.
• Moisten the rim of the bottom crusts with water or egg wash to help seal them to the top crusts.
• Place the strips across the pie about 1 in. (2.5 cm) apart. Be sure they are parallel and evenly spaced.

• Place additional strips across the pie at an angle to the first – 45-degree angle to make a diamond pattern or at a 90-degree angle to make a checkerboard pattern. Instead of laying the strips across each other, interweaving them. Seal and trim excess.

• Brush the top with an egg wash (egg beaten with a splash of water) for a golden finish and sprinkle with a bit of regular sugar for extra texture.
• Place the pie on a baking tray lined with baking sheet to catch any juices that might collect below.
• Bake at 425°F (220°C) about 30–40 minutes, until the crust is golden brown.

Cool and Serve:

• Serve apple pie warm or at room temperature.
• Pair with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
• For a gourmet touch, try a drizzle of caramel sauce or a sprinkle of sea salt.

My Tips:

• Choosing apples: Popular apple varieties that have good taste and texture for use in pie fillings include Granny Smith, Jonathan, Pink Lady and Golden Delicious.
• Dough Chilling: Chilling the dough not only makes it easier to handle but also prevents the butter from melting prematurely, leading to a flakier crust.
• To avoid lumping, starches must be mixed with a cold liquid or sugar before being added to a hot liquid.
• Add all or part of the sugar and lemon juice should be added after the starch has thickened.
• Use a metal or ceramic pie plate for better heat distribution, which can help cook the bottom crust thoroughly.
• Place pies on the lower level of an oven preheated to 425°–450°F (210°–220°C). The high initial heat helps set the bottom crust to avoid soaking.
• Fill the pie with cold filling only.

Troubleshooting Guide:

Prevent soggy bottom by

Adding a layer of bread crumbs, flour, or cornstarch in the bottom crust can help absorb excess liquid.

Uneven baking

If your pie browns too quickly on top but is underdone in the middle, lower the oven temperature slightly and extend the bake time. Cover the top or edges with foil to prevent burning.

Don’t forget to share your results and tag @bake.hows on instagram