Find the right one for snacking, baking and more.
Browse varietiesFind the right one for snacking, baking and more.
Browse varieties
This is the pie to make when you have a few different apples on hand. A blend beats a single variety: firm apples hold their shape, softer ones melt into a thick syrup, and a tart one keeps the filling from tasting flat. The crust is a simple all-butter dough, and cold ingredients plus a light hand are the only real technique.
Prep
35 min
Bake
55 to 60 min
Cool
3 hr
Total
About 4½ hr
Serves
8
Use about 3 pounds total. Any mix of firm and soft apples works, but this is our favorite blend.
Tart backbone
Granny Smith
Firm and tangy, keeps slices distinct.
Sweetness
Honeycrisp
Juicy and crisp, brings most of the sugar.
Spice-friendly
Braeburn
Dense flesh that loves cinnamon.
Melts in
Golden Delicious
Softens fastest and thickens the filling.
Our blend: 2 parts Honeycrisp, 1 part Granny Smith, 1 part Braeburn.
For the crust
All-purpose flour
2½ cups
Fine salt
1 tsp
Granulated sugar
1 tbsp
Unsalted butter, cold and cubed
1 cup
Ice water
6 to 8 tbsp
For the filling
Assorted apples, peeled and sliced ¼ inch
3 lb
Granulated sugar
⅔ cup
Brown sugar, packed
¼ cup
All-purpose flour
2 tbsp
Lemon juice
1 tbsp
Ground cinnamon
1½ tsp
Ground nutmeg
¼ tsp
Salt
1 pinch
Unsalted butter, in small pieces
2 tbsp
Egg, beaten with 1 tbsp water
1
Coarse sugar, for the top
1 tbsp
Make the dough
10 minutes, plus 1 hour chilling
Whisk the flour, salt and sugar. Cut in the cold butter until the pieces are pea-sized. Add ice water a tablespoon at a time, tossing, until the dough just holds together when squeezed. Divide in two, flatten into discs, wrap and chill for at least 1 hour.
Toss the apples
15 minutes
Toss the sliced apples with both sugars, the flour, lemon juice, cinnamon, nutmeg and a pinch of salt. Let them sit while the oven heats so the sugar draws out extra juice.
Line the dish
10 minutes
Roll one disc into a 12-inch circle on a floured surface. Fit it into a 9-inch pie dish without stretching, then trim the overhang to about 1 inch.
Fill and top
10 minutes
Spoon the apples into the crust, leaving most of the juice behind. Dot with the butter. Roll the second disc, lay it on top (solid with vents, or a lattice) and crimp the edges to seal.
Chill the pie
20 minutes
Chill the assembled pie while the oven heats to 425°F (220°C). A cold crust holds its shape and browns more evenly.
Bake
55 to 60 minutes
Brush with the egg wash and sprinkle with coarse sugar. Bake for 20 minutes at 425°F, then lower to 375°F (190°C) and bake 35 to 40 minutes more, until the crust is deep golden and the filling bubbles thickly through the vents.
Cool completely
3 hours
Let the pie cool at room temperature for at least 3 hours before slicing so the filling can set.
About 570
calories
78 g
carbs
27 g
fat
5 g
protein
Estimated from the ingredients for 1 of 8 slices. Actual numbers depend on your apples and how you slice it.
Leftovers
Keep loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Warm slices in a 300°F oven for about 10 minutes.
Make ahead
Freeze the assembled, unbaked pie for up to 3 months. Bake from frozen and add about 20 minutes to the bake time.
