Blue Ribbon Apple Pie
This award-winning apple pie recipe has won three state fair competitions with its perfect balance of flaky crust, tender apples, and aromatic spices. With careful attention to technique and patience, you'll create a pie worthy of its own blue ribbon.
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Servings: 8 slices
Calories: 420kcal
Equipment
- 9-inch Pie Dish
- Baking Sheet
- Pastry Cutter
- Wire Cooling Rack
Ingredients
For the crust:
- 2½ cups all-purpose flour unbleached
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter very cold and cubed
- ½ cup ice water you may not need all of it
For the filling:
- 8 cups Granny Smith apples peeled and thinly sliced (approximately 6-7 medium apples)
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 3 tbsp all-purpose flour
- 1 tbsp fresh lemon juice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 pinch salt
For the finish:
- 1 egg beaten with 1 tablespoon water (egg wash)
- 2 tbsp turbinado sugar for sprinkling
Instructions
- In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work quickly until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle ice water, one tablespoon at a time, mixing gently after each addition until the dough just begins to come together.
- Divide the dough into two equal portions and shape each into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
- While the dough chills, peel, core, and slice your apples thinly (about ¼-inch thick). In a large bowl, gently toss the apples with lemon juice. In a separate bowl, mix together both sugars, flour, spices, and salt. Combine the sugar mixture with the apples, ensuring every slice is coated.
- Let the apple mixture sit for 15-20 minutes, then drain excess liquid. Reserve 3 tablespoons of this naturally flavored juice to add back to the filling just before baking.
- Preheat your oven to 425°F (220°C) with a baking sheet inside. Roll out one disc of dough on a lightly floured surface to a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, allowing excess to hang over edges.
- Add the apple filling, mounding slightly higher in the center. Arrange apple slices rather than dumping them in to minimize air pockets.
- Roll out the second disc of dough. For a traditional look, place it over filling and crimp edges decoratively. Cut several vents in the top. For a lattice design, cut the dough into 1-inch strips and weave them over the filling.
- Brush the top crust with egg wash and sprinkle with turbinado sugar just before baking.
- Place the pie on the preheated baking sheet. Bake at 425°F for 20 minutes, then reduce temperature to 375°F (190°C) and continue baking for 30-35 minutes more, until crust is golden brown and filling is bubbling. If edges brown too quickly, shield them with aluminum foil.
- Transfer pie to a wire rack and allow to cool completely (minimum 3 hours) before slicing.
Notes
For a less tart flavor, substitute half the Granny Smith apples with Honeycrisp or Braeburn. Dairy-free bakers can use plant-based butter alternatives, though the texture may vary slightly. For gluten-free needs, a cup-for-cup gluten-free flour blend works well, but add ½ teaspoon xanthan gum if it's not included in the blend.
Temperature is crucial when making the crust! Keeping ingredients cold prevents the butter from melting before baking, which creates those desirable flaky layers. If your kitchen is warm (above 75°F), consider chilling your bowl and utensils beforehand.
Look for steady bubbling through the vents that appears thick rather than watery—this indicates that the filling has properly thickened.
Nutrition
Calories: 420kcal | Carbohydrates: 55g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 240mg | Fiber: 3g | Sugar: 28g
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