Old-Fashioned Apple Pie
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Martha Stewart Living, November 2005
- Yield Makes one 9-inch double-crust pie
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Ingredients
- 5 tablespoons all-purpose flour, plus more for work surface
- Pate Brisee
- 1 large egg yolk
- 1 tablespoon heavy cream
- 4 pounds assorted cooking apples, peeled, cored, and cut into 1/4- to 1/2-inch-thick slices
- 3 tablespoons fresh lemon juice, washed
- 1/2 cup granulated sugar
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup cold (1/2 stick) unsalted butter, cut into 1/2-inch pieces
- Sanding sugar, for sprinkling
Directions
- Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.
- Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
- Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.
- Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.
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This was fantastic! Would definitely recommend as great go to apple pie recipe!
PS.....I don't make the crust. I get the pillsbury crust, in dairy section, for the top part and an already made bottom part from the freezer section. Both usually come in 2 crusts. Paring and coring the apples is time consuming enuf for me. But to each his own. It is still a great recipe.
I make this pie, when I get the urge that is, so I usually make 2 pies at a time. i love the recipe because it doesn't require even 1/2 cup per pie. I thought she had another recipe with 1/4 cup ea. Anyway, I use organic sugar or the raw grain sugar and it tastes even more special. You can really taste the difference. Also, of course, fruit already has a lot of sugar in it naturally. Great recipe!!!!
I'm making this pie with today, is all the butter to go in the pie or the crust??? PLEASE HELP! thanks
This pie turned out really good for me! (they usually don't) But instead of buying whole cream (which can be really expensive) i used butter and 1 egg white. It turned out just as good. There were so many apples to put in the pie they didn't all fit! They were toppling over the sides! So now my pie is huge! You will love this recipe!
I made this last year for thanksgiving. In my delirium of prepping and cooking for almost 3 days straight I accidentally prepped the filling the night before and refridgerated it, basically marinating the apples, lemon, and sugar for about 8 hours. It had a ridiculous effect...imainge tastes buds being able to make your toes tingle. people loved it.
I am trying this pie for thanksgiving, I really hope it works out- is the filling more gooey or soupy?
I went apple picking with my kids we picked alot of different types of apples.I am using Martha apple pie directions t make my pie i'll let you know how it comes out.
I went to the farmers' market today and picked up some fresh apples from an apple farm. The man said he picked them yesterday. They were Granny Smith apples. I couldn't wait to get home and try this pie. It is simply delicious. Very easy to make.
do you really need to freeze it?
i'm afraid there's not enough room in my freezer, will it do to simply refridgerate it?
This is the best!!! Using a different mix of apples is a really good thing.