How to make apple pie — now with video!

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How to make apple pie


Forget about the resolutions you’re going to make in January. Instead, let’s use the approach of American Thanksgiving (and — ahem — Thanksgivukkah) as an excuse to make one teeny, tiny, highly manageable resolution: we are going to learn how to bake pie from scratch.

Let this be the year that we say “No thank you” to store-bought crusts, mushy fillings, and pies that don’t immediately have you wishing for seconds. To show you how easy it’s going to be, I even made you a little video:

That classic double crust recipe you see in the video? Yep, that’s my No-Fear, From-Scratch Apple Pie and you are more than welcome to check it out.

But if you think rolling out two pie crusts might be a little too much for you to take on this year, I’m now listing my recipe for Apple Pie with Crumble Topping below.

Apple Pie with Crumble Topping (aka How to make apple pie, pt. 2)


For the crust:

  • 1 1/4 cups flour, plus more for rolling
  • 1/2 cup very cold unsalted butter, cut into 1/2 inch cubes
  • 1 tsp sugar, plus more for dusting
  • 1/2 tsp kosher salt
  • 2 Tbs apple cider vinegar + 3 Tbs ice water

For the filling:

  • 3 lbs (about seven or eight) of apples, peeled, cored, and sliced 1/4 inch thick
  • zest and juice of one lemon
  • 1/3 c. brown sugar
  • 1/3 c. white sugar (or less, to taste, if you’re apples are a little sweeter)
  • 2 Tbs cornstarch
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 of a vanilla bean (seeds only, not the pod)

For the crumble topping: 

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter (cold), cut into 1/2-inch cubes
For the crust:
In a food processor, combine flour, sugar, and salt.  Add butter and pulse until the butter chunks are the size of small peas. Scrape contents out from the food processor and into a large bowl. Add half of the ice water and vinegar mixture, and mix. Continue adding the liquid mixture 1 tablespoon at a time, until dough is crumbly, but holds together when squeezed.  Do not overmix. Shape dough into a disk.  Wrap in plastic wrap and refrigerate for minimum 1 hour.
For the filling:
While waiting for the crust to cool, mix all the filling ingredients in a large bowl. Set aside.
For the crumble topping:
Dump the flour, sugars, cinnamon, and salt into a bowl and whisk together. Add the chunks of butter and incorporate them into the batter with your hands until you have large, crumbly chunks. Set aside in the refrigerator until you are ready to assemble pie.
Final assembly:

1. Preheat oven to 400°F.

2. Roll out your bottom crust to a 12-inch round. Ease dough into pie plate. Gently press dough against plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold the overhang underneath itself, and crimp decoratively.

3. Add apple filling to bottom crust.

4. Completely cover the top of the pie with the crumble topping.

5. Place the pie on a cookie sheet and bake for 15 minutes at 400°F. After that, reduce the heat to 350°F and bake for another 40 minutes. (Keep an eye on the crust towards the end of the time for over-browning. If the crust seems to be getting too dark tent a large piece of foil over it – just put it on loosely.)

6. Cool for at least 2 hours before serving — ideally with vanilla ice cream!

Happy Thanksgiving, American friends!




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2 Responses to “How to make apple pie — now with video!”

  1. Stefan November 28, 2013 at 7:17 PM #

    What kind of pears did you use? 😀

    And if you keep chopping foods with your index finger extended over the top of the blade instead of using it to help grip the knife from the side, then as a fellow cook and future physician I guarantee you’ll get early arthritis. Fair warning.

    • onetoughcookie December 4, 2013 at 10:07 AM #

      It’s only for extra control while slicing — I don’t do it for chopping or dicing! But thanks for the warning, I’ll bear that in mind, Pre-Doctor.