Apple Pie

Comforting baked classic.

Why You'll Love This Recipe

• Crackly, shatter-flake all-butter crust.
• Filling that holds together when sliced.
• Real apple flavor, not goopy canned filling.
• Crowd-pleaser for holidays.
• Recipe doubles for two pies.

Ingredient Notes

• Cornstarch sets cleaner than flour and stays clear.
• Apple cider vinegar in the dough tenderizes the gluten.
• Coarse sugar on top adds sparkle and crunch.

Ingredient Substitutions

• Sub Pink Lady or Jonagold for the sweet apples.
• Add 2 Tbsp bourbon or apple brandy to the filling.
• Top with crumble instead of second crust for Dutch apple.

Equipment Needed

• 9-inch pie plate
• Pastry blender or food processor
• Rolling pin
• Sheet pan
• Pie shield or foil

Prep Tips

• Keep all crust ingredients cold; freeze flour and butter 15 min if your kitchen is warm.
• Roll between parchment to avoid sticking and tears.

Instructions

1. 1

   Gather and prep: 1 pie crust, 1 medium apple, cored and sliced, 1 cup sugar, 1 tsp cinnamon, 2 tbsp butter, 1 cup flour, 1 lemon (for juice and zest). Measure everything before you start cooking so the cook moves quickly.

2. 2

   Toss apples with sugar, flour, cinnamon, lemon.

3. 3

   Fill bottom crust.

4. 4

   Top with second crust, vent.

5. 5

   Bake 400°F 50 min.

Artsi Pro Tips

• Mixed apples — Granny Smith for tart, Honeycrisp for crunch, Braeburn for sweetness. All-Granny is too sour, all-Honeycrisp turns mushy.
• Maceration + reducing the juice = thick filling, no puddle.
• Cool 4 hours — non-negotiable for clean slices.

Common Mistakes

• Warm butter — greasy non-flaky crust.
• Skipping the macerate-and-reduce — soupy filling.
• Hot oven only — burnt edges, raw bottom.
• Cutting hot — collapsed slices.

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