Apple Pie

This easy apple pie is a classic dessert perfect for a cozy family meal or holiday gatherings. It features a buttery, flaky crust and a warm, spiced apple filling that’s easy to prepare. Use common apples like Granny Smith or any firm variety you have on hand for a delicious and comforting treat.

Ingredients Needed:

Pie Crust:

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 1 cup vegetable shortening, room temperature
• 1 egg
• 2 tablespoons cold water
• 1 tablespoon white vinegar

Apple Filling:

• 5 Northern Spy apples
• 3/4 cup fine sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon

How To Make Apple Pie?

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Cut in the room-temperature shortening until the mixture is uniform and resembles large peas. Beat together the egg, water, and vinegar in a separate bowl. Pour this liquid evenly over the flour mixture and stir with a fork until everything is moistened. Divide the dough into two equal parts, shape each into a ball, and flatten each into a 4-inch circle. Wrap and chill the dough for 15 minutes to make rolling easier.
2. Roll the Dough: Lightly dust the rolling pin and work surface with flour. Roll one dough portion into a uniform circle about 1 inch larger than an 8-inch pie plate. Carefully place this rolled dough into the pie plate, pressing it gently to fit. Trim the excess dough around the edges with a knife.
3. Preheat the Oven: Preheat the oven to 200°C / 400°F while you prepare the apple filling.
4. Prepare the Apple Filling: Peel, core, and slice the Northern Spy apples. In a large bowl, mix the apple slices with the sugar, flour, and cinnamon until evenly coated. Place the apple mixture into the prepared pie shell.
5. Add the Top Crust: Roll out the second dough portion and place it over the apple filling. Press the edges together to seal the pie, and trim any excess dough. Cut a few slits in the top crust with a sharp knife to allow steam to escape.
6. Bake the Pie: Place the pie in the preheated oven and bake for 30 to 40 minutes, or until the crust is golden brown and the apples are tender when pierced with a fork.

Recipe Tips:

• Pick firm apples to avoid a mushy filling. Northern Spy, Granny Smith, or Honeycrisp work great as they hold their shape and have a balanced sweet-tart flavor.
• Keep your dough cold to achieve a flaky crust. If it starts to warm up, chill it briefly in the fridge to firm up again.
• Brush egg white on the bottom crust to prevent it from getting soggy. This trick creates a protective layer that keeps the filling’s juices out.
• Cut small slits in the top crust to allow steam to escape. This helps the crust bake evenly and prevents it from getting soggy inside.
• Test the pie’s doneness by poking the apples with a fork. They should be tender, and the crust should be golden brown without being too soft.

How To Store Leftovers?

• Refrigerate: First, let the leftover apple pie cool completely to room temperature. Once cooled, transfer the pie to an airtight container or cover it tightly with plastic wrap. Refrigerate the pie for up to 4 days to keep it fresh and flavorful.
• Freeze: Allow the pie to cool fully before freezing. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. You can freeze the pie for up to 3 months.

Nutrition Facts

Amount Per Serving

• Calories 296
• Total Fat 14g
• Saturated Fat 4.7g
• Cholesterol 0mg
• Sodium 251mg
• Potassium 81.3mg
• Total Carbohydrates 43g
• Dietary Fiber 2g
• Sugars 20g
• Protein 2.4g

Try More Bobby Flay Recipes:

• Apple Pancake Bars with Brown Butter Crumble Topping and Apple Syrup
• Apple Crumble with Vanilla Ice Cream
• Apple Crisp French Toast Casserole
• Apple Crisp