Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked.

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes one 9-inch pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.

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  • Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.

  • Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.

  • Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.

  • Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.

  • Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 1 hour to 1 hour 15 minutes. Remove from oven, and let cool completely before serving.

Reviews (4)

252 Ratings
  • 5 star values: 60
  • 4 star values: 75
  • 3 star values: 63
  • 2 star values: 38
  • 1 star values: 16
Rating: Unrated
11/13/2013
Rating: Unrated
10/08/2013
Absolutely the best apple pie. To die for crust.
Rating: Unrated
11/19/2012
Amazing Recipe and Pate Brisee is the best pie crust!! I love how easy this pie crust is and it has always given me rave reviews with the guests!!
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Rating: Unrated
11/15/2012
this is an incredible pie and a sure hit with all of my closest friends. The Pate Brisee is the very best pie crust and I wouldn't use anything different for baking a pie. I have a suggestion which is to allow apples to stand for 30 minutes after adding all ingredients, drain the juice from apples and add to 1/4 cup butter and then simmer for 5 minutes, making a caramel-like sauce to pour onto apples before baking. still dot with butter to thicken before baking.