Apple Pie Perfection


Happy harvest season! Fall is my favorite time of year. Leaves are changing colors, the aroma of cinnamon, pumpkin patches, and of course- fresh fruits and vegetables from my farm to table community.

My husband came home this week with a bushel of freshly picked apples given to us by a local farmer. I stood there starring at the enormous pile on our counter, and felt inspired to share my Apple Pie Perfection recipe with all of you. I'm usually a bit of a health nut, but when it comes to apple pie we do it right! A traditional recipe designed for the dedicated baker. Fear not, I'll be breaking it down into simple steps for all of you. All skill levels are welcome!

Prep 45 minutes | Cook 60 minutes | Ready in (estimated) 6 hours | Servings 4 pies

Kitchen Tools & Pans Needed

9" baking pan (I prefer my glass dish for this recipe)

Food processor

Plastic wrap

Pam baking spray

Measuring cups

Large mixing bowl


Apple peeler

Pairing knife



Pie Crust

1 1/4 cups all-purpose flour

1/4 tsp salt

1/2 cup frozen unsalted butter

1/4 cup ice water

Pie Filling

1 tsp cinnamon

Good dash of nutmeg

1 tbs vanilla

lemon juice

1/2 cup unsalted butter

3 tbs all-purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

2 eggs

8 apples- peeled, cored and sliced (some people prefer Granny Smith, but I like Honeycrisp)

Prep Instructions

Flaky Buttery Pie Crust

1. In a large mixing bowl, combine flour and salt.

Gently use the food processor to chop the butter until mixture resembles coarse crumbs. (or use cheese grater by hand if a food processor is not available.)

Add butter to the large mixing bowl.

Stir in water, a tablespoon at a time, until mixture forms a ball.

Wrap in plastic and refrigerate for 4 hours or overnight.

2. Base pie dough:

Roll dough out to fit a 9-inch pie plate.

Spray plate with nonstick spray.

Place crust in the pie plate, and then press the dough evenly into the bottom and sides of the pie plate.

3. Top pie dough:

I like to use a lattice-style crust on apple pie.

Gently roll out dough, so it's nice and flat.

Use knife or roller cutter to cut dough into strips about 1/2 inch thick.

Lace dough strips across the top of the pie.

Pie Filling Instructions

1. Preheat oven to 425 degrees F

Core and peel apples.

Finely slice apples, and set aside in mixing bowl.

Add 1/4 cup lemon juice to sliced apples, and gently toss. (This technique will help keep your apples slightly crisp, and from turning into brown mush.)

Set aside in refrigerator.

2. Melt the butter in a saucepan.

Stir in flour to form a paste.

Add cinnamon, nutmeg, vanilla, white sugar, and brown sugar.

Bring to a boil, and then reduce temperate and let simmer.

3. Retrieve your base crust filled pie pan.

Fill with sliced apples, mounded slightly.

Cover with lattice-style crust (instructions listed above.)

Gently pour the sugar and butter liquid over the crust.

Pour slowly so that it does not run off.

Baking Instructions

Place pie in preheated oven.

Bake for 15 minutes.

Reduce the temperature to 350 degrees F.

Continue baking for 35-45 minutes, until apples are soft.

Pro Baking Tips

Be very careful not to overwork dough in order to avoid tough gluten.

Do not roll the dough out more than twice.

Before adding pie filling, whisk eggs together. Use egg wash on the base and top of your pie crust to avoid sogginess.

Pairing Suggestions

Wine: Moscato

Sweet fruit tones and blossoms.

Beer: Pilsner

Medium-medium full bodied pale lager.

All done! Feel free to share pictures and comments about your baking experience. Enjoy!


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