Mohamed Shili This delicious apple pie from Bobby Flay is a perfect blend of sweet, spiced apples and a flaky homemade crust. Easy to make and bursting with flavor, it’s the ultimate comfort dessert for any occasion. You can swap apples or spices based on what you have on hand for a personalized touch.
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