Mohamed Shili This delicious apple pie recipe by Bobby Flay is a comforting, classic dessert that’s easy to make and perfect for any occasion. With a tender, flaky crust and a warm, cinnamon-spiced apple filling, it’s a cozy treat everyone will love. Use everyday pantry ingredients for a pie that’s both quick and delightful!
Recipe Ingredients:
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 ?
- Prepare the crust: Combine the flour and salt in a mixing bowl. Cut in the shortening until the mixture resembles large peas.
- Mix wet ingredients: In a separate bowl, beat the egg, water, and vinegar together until blended.
- Combine dough: Pour the wet mixture over the flour mixture and stir with a fork until just moistened.
- Divide and chill: Divide the dough in half, shape each portion into a ball, and flatten into a 4-inch disc. Wrap and chill for 15 minutes for easier rolling.
- Roll the dough: Dust a rolling pin and work surface lightly with flour. Roll each disc to a uniform thickness, forming a circle about 1 inch (2.5 cm) larger than an 8-inch (20 cm) pie plate.
- Prepare the pie shell: Carefully place one rolled dough circle into the pie plate, pressing it gently to fit. Trim any excess around the edge with the back of a knife.
- Preheat the oven: Set the oven to 400°F / 200°C.
- Make the filling: In a bowl, combine the apple slices with sugar, flour, and cinnamon, mixing until apples are evenly coated.
- Assemble the pie: Pour the apple mixture into the prepared pie shell. Place the second pie crust on top, sealing the edges by pressing them together. Cut a few slits in the top crust to allow steam to escape.
- Bake: Place the pie in the oven and bake for 30 to 40 minutes, or until the crust is golden and the apples are tender.
Recipe Tips:
- Chill the Dough : After mixing, chill the dough for at least 15 minutes. This prevents the crust from shrinking and keeps it flaky when baked.
- Use Firm Apples : Choose firm apples like Northern Spy or Granny Smith; they hold their shape better and won’t turn mushy.
- Don’t Skip the Vinegar : A small amount of vinegar in the crust helps make it tender by reducing gluten development.
- Cut Slits in the Top Crust : These slits allow steam to escape, keeping the filling from becoming too watery.
- Brush with an Egg Wash : For a golden, shiny crust, lightly brush the top with a beaten egg before baking.
How To Store Leftovers?
- Refrigerate: First, let the leftover apple pie cool to room temperature. Then, cover it with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: Once cooled, wrap the apple pie tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. To serve, thaw the pie in the refrigerator overnight before bringing it to room temperature.
Nutrition Facts
Serving Size: 1 slice (1/8 of a 9-inch pie)
- Calories: 411
- Total Fat: 19.38g
- Saturated Fat: 4.728g
- Cholesterol: 0mg
- Sodium: 327mg
- Potassium: 122mg
- Total Carbohydrate: 57.5g
- Dietary Fiber: Data not specified
- Sugars: Data not specified
- Protein: 3.72g
Check out More Recipes:
Bobby Flay Apple Pie
Description
This delicious apple pie recipe by Bobby Flay is a comforting, classic dessert that’s easy to make and perfect for any occasion. With a tender, flaky crust and a warm, cinnamon-spiced apple filling, it’s a cozy treat everyone will love. Use everyday pantry ingredients for a pie that’s both quick and delightful!
Ingredients
Pie Crust:
Apple Filling:
Instructions
- Prepare the crust: Combine the flour and salt in a mixing bowl. Cut in the shortening until the mixture resembles large peas.
- Mix wet ingredients: In a separate bowl, beat the egg, water, and vinegar together until blended.
- Combine dough: Pour the wet mixture over the flour mixture and stir with a fork until just moistened.
- Divide and chill: Divide the dough in half, shape each portion into a ball, and flatten into a 4-inch disc. Wrap and chill for 15 minutes for easier rolling.
- Roll the dough: Dust a rolling pin and work surface lightly with flour. Roll each disc to a uniform thickness, forming a circle about 1 inch (2.5 cm) larger than an 8-inch (20 cm) pie plate.
- Prepare the pie shell: Carefully place one rolled dough circle into the pie plate, pressing it gently to fit. Trim any excess around the edge with the back of a knife.
- Preheat the oven: Set the oven to 400°F / 200°C.
- Make the filling: In a bowl, combine the apple slices with sugar, flour, and cinnamon, mixing until apples are evenly coated.
- Assemble the pie: Pour the apple mixture into the prepared pie shell. Place the second pie crust on top, sealing the edges by pressing them together. Cut a few slits in the top crust to allow steam to escape.
- Bake: Place the pie in the oven and bake for 30 to 40 minutes, or until the crust is golden and the apples are tender.
Notes
- Chill the Dough : After mixing, chill the dough for at least 15 minutes. This prevents the crust from shrinking and keeps it flaky when baked.
- Use Firm Apples : Choose firm apples like Northern Spy or Granny Smith; they hold their shape better and won’t turn mushy.
- Don’t Skip the Vinegar : A small amount of vinegar in the crust helps make it tender by reducing gluten development.
- Cut Slits in the Top Crust : These slits allow steam to escape, keeping the filling from becoming too watery.
- Brush with an Egg Wash : For a golden, shiny crust, lightly brush the top with a beaten egg before baking.
Bobby Flay Apple Pie