Best Apple Pie Recipe We've Ever Made

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

Peel and core the apples before slicing them into thin slices, about 1/4-inch thick.

Add all the sliced apples to a large bowl.

Add granulated sugar, brown sugar, and a little salt to the apples.

Add spices: cinnamon, cardamom, allspice, ginger, and fresh grated nutmeg.

Toss the apples with the sugars, salt, and spices, then let them sit for about 1 hour.

Roll out half of the pie dough on a well-floured work surface, checking size by inverting the pie dish over the dough.

Carefully unroll the dough into the pie dish without stretching it, and trim the overhanging dough to within 3/4-inch of the edge.

Fold the overhang underneath itself to form a thick rim, using any excess dough to patch if needed.

Roll out the second half of the dough and transfer it to a parchment-lined baking sheet to chill.

After 1 hour, the apples will have softened and released liquid; measure the liquid, which should be about 3/4 cups.

Add cornstarch to the apples and toss to combine.

Place the apples into the prepared pie dish, pressing them down and layering them to avoid holes.

Add a bit of butter to the apples for silkiness in the sauce.

For the top crust, either add it whole with slits or create a lattice crust by cutting the rolled dough into 1-inch strips.

Lay five strips down on the pie, fold back the second and fourth strips, and lay another strip down, then fold the strips back down.

Fold the first, third, and fifth strips back and place another strip of dough, repeating until the pie is covered.

Trim excess dough from the lattice strips and press the top crust into the bottom crust.

Place the pie on a parchment-lined baking sheet to catch any filling that bubbles out during baking.

Brush the top crust with an egg wash made of an egg and a splash of water.

Bake the pie, turning a few times for even browning, until the juices are bubbling.

Cool the pie before serving to ensure it holds its shape.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens