The Perfect Apple Pie Recipe Exists & It Will Become Your New Dessert Staple
Recipe by Pamela Salzman
Apple pie is a staple when it comes to holiday desserts and for good reason – it’s simply delicious. Finding the perfect apple pie recipe can be a challenge especially because there are so many out there. So instead of spending wasteful hours on google, we asked the expert: Pamela Salzman.
She’s sharing her crowd-pleasing apple pie recipe that will be talked about for years to come and guarantee your guest coming back for seconds (maybe even thirds).
Pâte Brisée Ingredients:
2 ½ cups all-purpose flour or white spelt flour
1 teaspoon cane sugar
1 teaspoon sea salt
2 sticks unsalted butter, cut into pieces
5-8 Tablespoons ice water
- Place the flour, sugar and salt in the bowl of a food processor fitted with the metal blade and pulse a couple times until blended.
- Add the butter to the flour and pulse until the mixture resembles small peas.
- Pour 5 Tablespoons of ice water on top of the flour mixture and pulse about 10 times. Avoiding the blade, carefully grab a small handful of dough and squeeze together. If the dough holds together without crumbling, it’s ready to be formed into a disc. If it’s too dry, pulse in another few teaspoons of ice water until dough holds together.
- Transfer dough to a piece of plastic wrap and bring dough together to form a ball. Divide in half and shape into two disks. Wrap each disk in plastic wrap and refrigerate at least 30 minutes at which point it will be ready to roll out. Or you can keep the dough refrigerated for 2-3 days, or in the freezer, well wrapped for 2-3 months.
Makes 1 Double-Crust 9-Inch Pie
3 Tablespoons all-purpose flour + more for dusting countertop
1 recipe for double pie crust (see next page)
1 large egg yolk
1 Tablespoon heavy cream, half-and-half, or whole milk
1 pound tart apples, such as Granny Smith
1 pound sweet apples, such as Fuji
1 pound soft apples, such as Golden Delicious
2 Tablespoons fresh lemon juice
¼ cup organic cane sugar + extra for optional sprinkling on crust
1 teaspoon ground cinnamon
pinch ground nutmeg
¼ teaspoon sea salt
1 Tablespoon unsalted butter, cut into small pieces
- Roll one disk of pie dough on a lightly floured countertop, regularly checking to make sure the disk is not sticking to the counter. Roll into a 12-inch round. Fit pastry into a 9-inch pie plate. Roll second disk in the same manner. Transfer to a baking sheet and refrigerate pie shell and 12-inch round until ready to fill pie.
- Preheat oven to 400 degrees. In a small bowl, whisk together egg yolk and cream.
- Peel, core and slice apples crosswise into ¼-inch slices. Transfer to a large bowl and mix in lemon juice, sugar, flour, cinnamon, nutmeg and salt. Combine well. Arrange apple mixture in pie shell and dot with butter.
- Place the rolled out disk on top of the apples and press down gently. Press together the dough at the rim of the pie plate to seal. Tuck top dough under bottom dough and crimp around the edge as you like. Brush the top of the pie with the egg wash and sprinkle with sugar, if desired. Cut three slits into the top center of the pie crust to allow steam to escape. If pie dough is feeling very soft, place pie in the freezer until firm.
- Place pie on a baking sheet. Bake 20 minutes. Reduce oven temperature to 350 degrees. Continue baking until the crust is golden and the juices are bubbling and have thickened, about 40-50 minutes more. Transfer to a cooling rack and cool for an hour before serving. Pie can be kept at room temperature for up to 2 days.