Recipe of Today: Apple Pie

Recipe of Today: Apple Pie


  • 2 tbsps unsalted butter
  • 2 ½ lbs apples, peeled and cut into wedges 
  • ¼ tsp ground allspice
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt
  • ¾ cup plus 1 tbsp sugar
  • 2 tbsps all-purpose flour
  • 2 tsps cornstarch
  • 1 tbsp apple cider vinegar
  • 1 recipe all-purpose pie dough
  • 1 egg, lightly beaten


  • Melt butter in a large sauté pan over medium-high heat, then add apples to the pan. Stir to coat the fruit and cook, stirring occasionally. Meanwhile, whisk together spices, salt, and ¾ cup sugar, then sprinkle over the pan and toss to combine. Lower the heat and cook until the apples start to soften, about 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook for 3 to 5 minutes, stirring occasionally. Remove the pan from the heat, add the apple cider vinegar, stir and scrape the fruit mixture into the bowl, and let cool completely.
  • Place a large baking sheet on the middle rack in the oven and preheat to 425°F. Remove a disc of dough from the fridge and roll out with a pin on a lightly floured surface until it is about 12 inches in diameter. Place this crust in a 9-inch pie plate, trimming it to leave a 0.5-inch overhang. Put the plate in the fridge with the dough.
  • Roll out the remaining dough on a lightly floured surface until it is about 10 or 11 inches in diameter.
  • Remove the pie crust from the fridge and place the cooled pie filling in it. Cover with the remaining dough. Press edges together, trim off excess, and crimp edges with tines of a fork. Cut three or four steam holes in the top of the crust with a sharp knife. Lightly brush the top of the pie with the beaten egg and sprinkle with the remaining sugar.
  • Place the pie in the oven and bake on the hot baking sheet for about 20 minutes, then reduce the temperature to 375°F. Continue cooking until bubbling inside and golden brown on the outside, about 30 to 40 minutes more. Remove and let cool on a windowsill or kitchen rack, about two hours. Serve and enjoy!

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.