How to Make the Best Apple Pie from Scratch

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.

Add all-purpose flour and salt to a large bowl and mix.

Add cold cubed butter to the flour mixture and cut in using a pastry blender until pea-sized pieces form.

Add ice water, one tablespoon at a time, until the dough starts to come together, using between a third and two-thirds of a cup.

Dump the dough onto the countertop and bring it together into two discs, one larger for the bottom crust and one smaller for the top crust.

Wrap the discs in plastic wrap and chill in the refrigerator for about an hour.

Pre-chill the pie plate in the fridge or freezer.

Roll out the larger disc of dough on a baking mat to about 10 or 11 inches in diameter.

Transfer the rolled dough to the chilled pie plate, pressing it into the sides and fixing any cracks with water.

Peel and slice about six or seven cups of Granny Smith apples, tossing them with lemon juice.

Combine white sugar, brown sugar, flour, cinnamon, nutmeg, and ginger in a bowl and mix well before adding to the apples.

Add the apple filling to the prepared crust and top with a little butter.

Roll out the smaller disc of dough for the top crust and transfer it using parchment paper.

Seal and flute the edges of the pie crust, using scraps if necessary.

Cut vents in the top crust to allow steam to escape.

Brush the top crust with a beaten egg white and sprinkle with coarse sugar.

If the pie is warm, chill it in the freezer for about 10 minutes before baking.

Bake the pie on the bottom rack of a preheated oven at 375 degrees Fahrenheit for about an hour, looking for bubbly filling and a golden brown crust.

Let the pie cool for a couple of hours before cutting into it, serving with whipped cream or ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens