This is hands-down the Best Apple Pie ever. The filling is loaded with just the right amount of apples and sweetness. The flaky butter crust is unbelievably delicious. You will not regret this pie…
For the filling:
- 1/2 cup butter
- 3 TB all purpose flour
- 3 TB water, with 2 tsp cornstarch fully dissolved in it*
- 1 TB vanilla extract
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 2 tsp cinnamon
- dash nutmeg
- 8 Granny Smith apples – peeled and sliced (not too thin)
For the dough (double crust):
- 2 1/2 cups all purpose flour
- 1/2 tsp table salt
- 1 cup butter, chilled and diced
- 1/2 cup very cold ice water
- 1 egg white, beaten
- coarse sugar for garnish
- Prepare the dough (make ahead):
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, just until there remains small pea-sized butter chunks in the dough. Gently stir in 1 TB of ice cold water at a time, until mixture starts to hold together. It should be pliable enough to stick together when pinched, but not sticky. Work the dough sparingly, using either pastry cutter or cold fingers. The key is not to overwork the dough (avoid using food processor.) The little chunks of butter should still be visible.
- Gently form 2 dough balls (1 slightly larger than the other) and wrap well in plastic. Refrigerate at least 1 hour (up to overnight.)
To make the pie:
Preheat oven to 425F and place rack on lower middle position. Melt butter in a saucepan. Stir in flour to form a roux. Add water with dissolved cornstarch, white sugar, brown sugar, vanilla, cinnamon, and nutmeg. Bring to a boil, and immediately reduce to barely simmer. Keep sauce warm while you roll out the crust.
Roll the larger dough ball out to fit bottom/sides of 9-inch pie pan, with bit extra for edges. If dough is firm, you may need to roll it out twice. Place crust in bottom of pie pan. Press evenly into the bottom and up sides of the pan. Press down the edges. Roll the smaller dough ball to fit over top of 9-inch pie pan. Set aside.
In a large bowl, combine apple slices with the warm sugar sauce, reserving about 1/4 cup (or enough for brushing over top crust.) Brush bottom crust with beaten egg white. Fill with apple mixture, mounding. Place top crust over filling, crimping very tightly at edges to ensure good seal (I use a fork to “crimp” tightly down until edges are fully sealed.) Cut several slits in top crust. Brush remaining warm sugar sauce over entire top crust. Sprinkle with coarse sugar and light dusting of cinnamon, if desired.
Place pie on a baking sheet and bake 15 minutes. Reduce temp to 350F and bake another 35-45 minutes, until top crust is golden brown and apples are soft. Use thin strips of foil to cover pie edges, if they start browning too quickly. Cool completely before serving. Letting it cool at room temp overnight is best. Enjoy…it is totally worth your work!
*It’s very important when cooking with cornstarch that the cornstarch is always fully dissolved in room-temperature water or cool water first. It’s easiest to use clean finger to mix cornstarch/water in a small bowl so you can actually feel that the cornstarch has fully dissolved. It will look like cloudy water – no dry powder should still be intact (Otherwise, it will clump up when cooking and no amount of stirring will undo it.)
If you enjoyed this recipe, please come back and give it a review. Thank you and happy continued baking!
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: Apple Pie Recipe, Butter Crust