Classic Gourmet Apple Pie

No joke, this is the perfect gourmet apple pie. Piles of soft, cinnamon-scented apples nestled between 2 layers of flaky, buttery pastry, served warm with a (generous) scoop of vanilla ice cream. And really, who doesn’t love apple pie?

Our classic, gourmet apple pie uses our no-fail shortcrust pastry which is a cinch to whip up and can even frozen ahead of time to make your pie-making day ultra-easy. Simply defrost dough disks in the fridge overnight and you are halfway there to making a delicious appley-inspired dessert that’s perfect for any occasion or time of year.

Servings

Makes 1 Apple Pie

You’ll Need

2x recipes shortcrust pie pastry (makes 2 discs) or pre-made crust
3 to 4 lbs assorted apples (we like granny smith, cortland, empire, and jonagold)
Juice and zest from 1 lemon (about 2 tbsp juice, 1 tbsp zest)
2/3 cup granulated sugar
1 tbsp flour
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp sea salt
2 tbsp cold unsalted butter, diced
1 egg yolk
2 tsp water
2 tbsp demerara sugar, for sprinkling

Prep and Cook

1

Make your 2 shortcrust pastry recipes according to the recipe.
On a lightly floured work surface, roll out one of your discs of pastry into a 13-inch round, 1/8-inch thick circle.
Fit dough into a 9-inch pie plate. Using a sharp knife, trim dough so you are left with about a 1-inch overhang.
Place in the fridge or freezer to keep firm.
Then roll out remaining disc of pastry to the same size.
Transfer to a parchment-lined baking sheet and place in the fridge to keep firm while you prepare the apple filling.
2

Preheat oven to 425ºF.
In a large bowl, combine apples with lemon juice, lemon zest, sugar, flour, cinnamon, nutmeg, and salt.
Toss to evenly coat the apples well.
Remove pie plate (with pastry in it) from the fridge and fill with apples.
Dot butter over top.
3

Remove your second pastry from the fridge.
Being careful not to tear the pastry, drape over the top of the apples.
Using a sharp knife, trim to a 1-inch overhang.
Fold overhang under bottom pastry rim; seal and flute edge.
Whisk together egg yolk and water.
Brush top with egg wash; sprinkle with sugar.
Cut steam vents in top.
4

Bake on bottom rack at 425ºF for 20 minutes.
Reduce heat to 350ºF, then continue to bake until top is golden and filling is bubbly, about 60 to 65 minutes.
Let cool on wire rack.
Serve warm with vanilla ice cream.