Perfect Apple Pie

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Perfect Apple Pie

Total Time: 30
Yield: 1 pie


  • 2 pounds large sweet apples, such as Jonagold, Golden Delicious, or Ginger Gold
  • 1 pound large tart apples, such as Northern Spy, Granny Smith, or Rhode Island Greening
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Flour (for work surface)
  • Double-Crust Pastry Dough (see recipe below)
  • 1 large egg, well beaten
  • 1 tablespoon coarse or regular granulated sugar


Preheat oven to 425°. Peel and core apples, slice them 1/4 inch thick, and put in a clean bowl. In a separate bowl, combine sugar, cinnamon, and nutmeg.

Lightly flour your work surface and roll out the larger disk of Double-Crust Pastry Dough into a 12- to 13-inch circle, rolling out from the center and turning the dough as you go. Transfer to a 10-inch pie plate; let extra dough hang over sides.

Place a flat 1-inch layer of apples on bottom and sprinkle with a layer of sugar mixture. Repeat until you’ve used all apples and sugar.

Roll out second piece of pie dough and cover apples with it. Trim excess dough to about 1 inch overhang; tuck edges of top crust under bottom crust and crimp.

Brush egg over pie surface; sprinkle with sugar. Make decorative cuts to let steam escape. Bake 20 minutes.

Lower oven temperature to 375° and bake until golden brown, about 25 minutes longer.

Double-Crust Pastry Dough


  • 2-1/2 cups all-purpose flour, plus extra for work surface
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher or sea salt
  • 18 tablespoons (2-1/4 sticks) chilled unsalted butter, cut into small cubes
  • 6—8 tablespoons ice water


In a medium-size bowl, whisk together flour, sugar, and salt until well combined.

Sprinkle butter over flour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.

Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add more ice water, a tablespoon at a time.

Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough–don’t overmix!

Gather into a ball; then divide into two pieces, one slightly larger than the other. Press each piece into a disk and wrap in plastic. Refrigerate 30 minutes.



  • 1 pound sweet apples
  • 3/4 pound tart apples
  • 1/4 cup chunky cranberry sauce
  • 1/3 cup plus 1 tablespoon granulated sugar, divided
  • 1/2 teaspoon cinnamon
  • Pinch nutmeg
  • Flour (for work surface)
  • Double-Crust Pastry Dough
  • 1 large egg, well beaten
  • 1 tablespoon coarse or regular granulated sugar


If you have some 3- or 4-inch pie plates or a mini-pie maker (like the kind manufactured by Breville) on hand, you can produce four small pies using this recipe.

Preheat oven to 475°. Cut apples into small chunks (rather than slices).

Stir apples, cranberry sauce, sugar, and spices together.

Lightly flour your work surface. From Double-Crust
Pastry Dough, roll out 8 small crusts and fill pies as directed above. (If you’re using a mini-pie maker, follow manufacturer’s instructions.)

Bake at 475° 10 minutes; then reduce oven temperature to 350° and bake 30 minutes longer.

Yield: 4 mini-pies

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