From Martha Stewart Living Omnimedia
Forget about Grandma's recipe! After everyone tastes this delicious apple pie, you'll be forced to start a new family tradition.
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
old-fashioned apple pie
Courtesy of Martha Stewart
Yields: One 9-inch double crust pie
Oven Temp: 400
Ingredients
U.S. Metric Conversion chart
5 tablespoon(s) all-purpose flour, plus more for work surface
1 recipe Pate Brisée (double all dough ingredients, to end up with 2 pieces of dough)
1 large egg yolk
1 tablespoon(s) heavy cream
4 pound(s) assorted cooking apples, peeled, cored, washed, and cut into 1/4-to 1/2-inch-thick slices
3 tablespoon(s) fresh lemon juice
1/2 cup(s) granulated sugar
1/4 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground nutmeg
1/4 teaspoon(s) salt
1/4 cup(s) (1/2 stick) cold, unsalted butter, cut into 1/2-inch pieces
Sanding sugar, for sprinkling
Directions
Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.
Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
Preheat oven to 400 degrees F. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.
Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.