Perfect Apple Pie

Cooking & Recipes


8 servings

Preparation Time: 

30 minutes

Start to Finish Time: 

1 hour 10 minut


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


Preheat oven to 425°F. Peel and core apples, slice them ¼ 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°F 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
1/2 teaspoon salt
18 tablespoons (2-1/4 sticks) chilled unsalted butter, cut i
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 over mix!

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.

Cranberry–apple mini-pies (variation)


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
Double-Crust Pastry Dough (see recipe above)
Flour (for work surface)
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°F. 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. (If you’re using a mini-pie maker, follow manufacturer’s instructions.)

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

Yield: 4 mini-pies


Preparation Method



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Growing up near Boston we

Growing up near Boston we spent much time visiting friends in New Hampshire. McIntosh apples still remain my favorites even after 30 years in Florida,We drove the Newburyport Turnpike in apple season where we bought a peck for .50 cents.My favorite times were spent sitting up in the old tree eating apples and reading.

which apples are the softest

which apples are the softest when making apple pie, I dont like crunchy apples in my pie

For apple pies, I like a mix

For apple pies, I like a mix of "firm-tart" and "firm-sweet" apples for the perfect texture. You don't want apples that are too soft or your pie will just get very watery. An example of a firm-tart is Granny Smith. An example of a firm-sweet is a Baldwin as well as a Honeycrisp.

McIntosh is the softest. It

McIntosh is the softest. It is very flavorable and makes a delicious pie. It is my favorite. I use half the normal amount of sugar, so that it does not turn-out too sweet.

Cathy, I'm with you.

Cathy, I'm with you. Northern Spies bake soft, as do Macs. Cortlands are lovely pie apples too; bake soft, but still in recognizable slices. Just slice pretty thin: no thicker than~3/8". All three are excellent, but the Northern Spies have a flavor that's esp. wonderful, IMO. But you almost never see them in grocery stores, so keep in mind the Macs & Cortlands.