# Savory and Sweet Heirloom Apple Pie Recipe
Apple Pie Recipe Overview
- Servings: 8
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 25 minutes (including cooling)
- Difficulty: Intermediate
Ingredients
- Apples: 1.1 kg (2 1/2 lbs) baking apples (Granny Smith, Fuji, and Pink Ladies mix), peeled, cored, and sliced (6 mm thick).
- Lemon Juice: 15 ml (1 Tablespoon) freshly squeezed.
- Sugars: 50 g (1/4 cup) light brown sugar, packed; 50 g (1/4 cup) granulated sugar.
- Spices: 2.5–7.5 ml (1/2 – 1 1/2 teaspoons) ground cinnamon; 1.25 ml (1/4 teaspoon) nutmeg (fresh grated preferred); 1.25 ml (1/4 teaspoon) salt.
- Butter: 28 g (2 Tablespoons) unsalted butter.
- Cornstarch: 17 g (1 Tablespoon plus 1 teaspoon).
Instructions
- Preparation:
- Let the dough for the bottom crust sit at room temperature for about 10 minutes until malleable.
- Preheat your oven to 220 degrees C (425 degrees F) at least 20 minutes before baking. Position the oven rack at the bottom and preheat a baking stone or pan on top, lined with greased foil to catch drips.
- Filling:
- Mix apples with lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Ensure even coating.
- Add butter and cornstarch to the apples and mix again.
- Assembly:
- Roll out and place the bottom crust in a pie dish, spoon in the apple mixture.
- Cover with the top crust, crimping the edges to seal the pie. Cut slits for steam release.
- Baking:
- Glaze the top crust with beaten egg and sprinkle with sugar to create a shimmering finish.
- Bake directly on the preheated stone/pan for 45 to 55 minutes until the filling bubbles and the apples are tender.
- Guard the crust’s rim with a foil ring after 30 minutes to prevent overbrowning.
- Cooling:
- Allow the pie to cool for a minimum of 4 hours before slicing. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream.
Notes and Tips for Success
- For an even bake, rotate the pie halfway through the cooking time.
- Vary the apple mix depending on what’s in season for the freshest taste.
- To prevent a soggy bottom, ensure your oven is thoroughly preheated before baking the pie.
Frequently Asked Questions
Can I use a different variety of apples for this pie?
Yes, choose apples that hold well under heat such as Honeycrisp or Braeburn if the ones suggested are not available.
What’s the best way to store leftover apple pie?
Cover and keep at room temperature for 2 days or refrigerate for up to 4 days. Reheat gently before serving.
Can I make this apple pie ahead of time?
Yes, you can prepare the pie and refrigerate it unbaked for up to a day, or freeze it for a longer duration.
Is it necessary to use both brown and granulated sugar?
Using a blend of sugars creates a more complex flavor profile, but you can use one or the other exclusively if needed.
How do I know if the apples are cooked through?
The apples should be tender when pierced with a knife, and juices should vigorously bubble through the vents.