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Traditional Apple Pie

Traditional Apple Pie

Photo: Natalie Levin

Pi Day is here and just like every year it’s the perfect excuse to make pie! This time I chose a classic – a traditional apple pie, which is one of my favorite desserts. A warm and fresh apple pie straight from the oven with a scoop of vanilla ice cream or vanilla sauce on one side is one of the greatest pleasures in my opinion. Crispy, crunchy short crust pastry with soft and sweet apple filling – I really don’t need a lot more than that. Also, for me it’s the ultimate birthday cake (Pi Day is my birthday 😊).

The best thing about this pie is the fact that it does not require blind baking. You simply bake the whole thing together – crust and filling, until you get a golden brown, appetizing apple pie, that spreads the most amazing aroma in the kitchen while baking.  Happy Pi Day ♥

Traditional Apple Pie

Photo: Natalie Levin



5 from 8 votes
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Traditional Apple Pie

Servings 24 cm pie pan
Author Natalie

Ingredients

For the crust:

  • 280 grams (2 cups) all-purpose flour
  • 20 grams (2 tbsp.) cornstarch
  • 200 grams (1 3/4 sticks) cold butter cubed
  • 90 grams (3/4 cup) sugar powder
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 1 large egg
  • 1-2 tbsp. water if necessary

For the apple filling:

  • 8 Granny Smith apples
  • 100 grams (1/2 cup) sugar
  • 20 grams (2 tbsp.) cornstarch
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 2 tbsp. lemon juice

For brushing and decoration:

  • 1 beaten egg
  • 2-3 tbsp. light brown sugar

For serving:

  • Sugar powder

Instructions

  1. Crust: in a food processor with a steel blade, put flour, cornstarch, butter, powdered sugar, vanilla and salt and blend until a crumbly mixture is obtained.
  2. Add the egg and continue to blend until large chunks of dough form. If the dough does not unite and remains dry - add a little water gradually and continue to blend.
  3. Transfer the dough chunks to a lightly floured work surface, and form a disc shape.
  4. Wrap in plastic wrap and cool in the refrigerator for about an hour before rolling.
  5. Divide the dough into 2 pieces.
  6. On a floured surface, roll one part of the dough (meanwhile refrigerate the second part of the dough) to a thickness of 3-4 mm and place in the pie pan to form a crust. Make sure you create a straight angle between the base and the sides of the crust so that the sides remain high while baking.
  7. Pierce the base with a fork.
  8. Freeze the crust for about 30 minutes.
  9. Apple filling: peel the apples and remove the kernel and seeds. Cut into thin slices and place in a large bowl.
  10. Add sugar, cornstarch, cinnamon, vanilla and lemon and mix well.
  11. Assemble the pie: fill the frozen crust with the apple mixture and gently squeeze it. It may look like there’s too much apple filling, but the lost a little of their volume while baking so that’s fine.
  12. Heat the oven to 200c degrees.
  13. Remove the second part of the dough from the refrigerator and roll it over a floured surface to about 3-4 mm thick. With a knife cut the dough into strips and arrange in a crisscross form on top of the apple filling.
  14. Press the sides and get rid of excess dough.
  15. In a small bowl whisk the egg and brush the top of the pie.
  16. Generously sprinkle with sugar.
  17. Bake the pie for 20 minutes at a temperature of 200c degrees, then lower the oven temperature to 160c degrees and continue baking for another 35-40 minutes or until the dough gets a deep golden color and is fully baked.
  18. Remove from oven, cool at room temperature and serve with powdered sugar.

Recipe Notes

  • Keep the pie in a closed container for up to 3 days.
  • It is recommended to serve the pie warm and not cold from the fridge.
  • Instead of apple you can use pears, peaches or nectarines in the same amount.
  • If you do not like cinnamon, you can omit it.
Traditional Apple Pie

Photo: Natalie Levin

Traditional Apple Pie

Photo: Natalie Levin

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