Apple Pie

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Apple Pie
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Apple Pie

Added by: on Dec 9th, 2010
Apples make great pies because they don't release a lot of liquid, which can make the crust soggy. Buy tart apples, preferably heirloom varieties from a local farmers' market. The sliced apples are tossed with a small amount of flour to thicken what little liquid they do release.
Prep Time:
15 min
Cook Time:
1 h 30 min
Ready In:
1 h 45 min



Original Recipe Yield: 1 serving (11 inch pie)


  • 1468 grams dough (basic pie and tart pastry dough)
  • 7 large tart apples (3 pounds)(such as Cortland, Northern Spy, or Rome)
  • 2/3 cup sugar (plus more for the pie top)
  • 3 tablespoons flour
  • 1/4 cup butter (cut into 1/4-inch cubes)
  • egg wash
Nutrition Facts
Apple Pie

Servings Per Recipe: 1

Amount Per Serving

Calories: 11233

  • Total Fat: 508.5 g
  •     Saturated Fat: 136.2 g
  •     Trans Fat: 1.9 g
  • Cholesterol: 856.4 mg
  • Sodium: 8826.9 mg
  • Total Carbs: 1578.8 g
  •     Dietary Fiber: 40.9 g
  •     Sugars: 801.7 g
  • Protein: 117.2 g

how is this calculated?

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Apple Pie


Line a pie pan with the pastry dough, leaving at least 3/4 inch dough hanging over the rim, and refrigerate. Roll a second round of pastry dough the same size as the first, place it on a sheet pan, and freeze it.

Apple Pie


Peel, halve, core, and slice the apples slightly less than 1/2 inch thick.

Apple Pie


Toss the apples gently with the sugar and flour. Heap them in the pastry-lined pie pan and dot them with the butter.

Apple Pie


Place the frozen round of pastry dough on top of the pie and let it thaw slightly.

Apple Pie


Working around the pie, pinch together the top and bottom rounds of dough and roll them to form the edge.

Apple Pie


Make at least 6 vents in the top of the pie to let out steam, then brush the top of the pie with the egg wash and sprinkle with sugar.

Apple Pie


Bake until steam and juice come out of the vents and the top crust is golden brown.

Cooks' note:
Preheat the oven to 375°F. Use a 9- to 10-inch pie pan. Roll half the dough into a disk about two inches larger than the pie pan. Line the pie pan. Refrigerate the pie shell. Roll the remaining dough to the same size and thickness as the first disk. Place on a sheet pan and refrigerate or freeze.
Peel, halve, core, and slice the apples slightly thinner than 1/2 inch. Toss the sliced apples with the 2/3 cup sugar and the flour and put them in the lined pie pan. Be gentle so you don't break up the slices. Dot the apples with the butter. Place the second pastry round over the pie and let thaw slightly.
Trim the edges of the pastry rounds with scissors so each protrudes about 1/2 inch out from the rim. Pinch the edges together and roll up to seal the pie with a rope like border.
Make 6 slits in the top of the pie with a paring knife. Brush the edges and top of the pie with the egg wash. Sprinkle the top of the pie with sugar. Bake for 90 minutes, or until golden brown with bubbling juices coming out of the vents.
Let cool for at least 1 hour before serving.


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By: Mommy_loves_to_cook on Sep 9th, 2011

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