apple pie recipe nyt

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By alie

If there is one thing that screams “fall” more than anything else, it’s the smell of freshly baked apple pie. Lucky for us, we’ve got not one, but two fantastic apple pie recipes to choose from today. Keep reading for step-by-step instructions on how to make the perfect double apple pie and classic apple pie.

Double Apple Pie

Begin by gathering all of your ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1/2 cup vegetable shortening, chilled and cut into small pieces
  • 1/4 cup ice water (plus a little extra, if needed)
  • 8 cups thinly sliced, peeled and cored apples (about 3 1/4 pounds)
  • 2 tablespoons fresh lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg yolk mixed with 1 tablespoon water
  • 2 tablespoons sanding sugar (optional)

To make the crust, whisk together the flour, salt, and sugar in a large bowl. Add the butter and shortening and use a pastry blender or your fingertips to blend the mixture together until it resembles fine crumbs. Gradually add the ice water and mix until the dough just comes together into a ball. Divide the dough in half and flatten each half into a disk. Wrap the disks in plastic wrap and refrigerate for at least an hour.

Preheat your oven to 400 degrees F. Roll out one disk of dough until it’s about 1/8 inch thick and use it to line a 9-inch pie dish. Trim the edges with a sharp knife.

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In a large bowl, toss the apples with the lemon juice, sugars, lemon zest, spices, and salt. Pour the mixture into the prepared pie crust and dot with the butter.

Roll out the remaining dough until it’s about 1/8 inch thick and use it to cover the filling. Trim the edges and crimp. Cut a few slits in the middle of the top crust to allow steam to escape. Brush with the egg wash and sprinkle with sanding sugar (if using).

Bake the pie for 20 minutes, then reduce the oven temperature to 375 degrees F and bake for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool for at least an hour before serving.

Classic Apple Pie

Here’s what you’ll need:

  • 1 double pie crust recipe (homemade or store-bought)
  • 6 cups thinly sliced, peeled and cored apples (about 2 pounds)
  • 3/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg yolk mixed with 1 tablespoon water
  • 2 tablespoons sanding sugar (optional)

Preheat your oven to 400 degrees F. Roll out one disk of dough until it’s about 1/8 inch thick and use it to line a 9-inch pie dish. Trim the edges with a sharp knife.

In a large bowl, toss the apples with the sugar, lemon juice, spices, and salt. Pour the mixture into the prepared pie crust and dot with the butter.

Roll out the remaining dough until it’s about 1/8 inch thick and use it to cover the filling. Trim the edges and crimp. Cut a few slits in the middle of the top crust to allow steam to escape. Brush with the egg wash and sprinkle with sanding sugar (if using).

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Bake the pie for 20 minutes, then reduce the oven temperature to 375 degrees F and bake for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool for at least an hour before serving.

And there you have it! Two delicious apple pie recipes that are sure to make your home smell amazing and your taste buds happy. Enjoy!

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