Classic Apple Pie

With Thanksgiving right around the corner, I wanted to post another pie recipe for you. In my household, I was always at odds with my older brother during the holidays. I’ve been putting together Thanksgiving dinner for my family since I was 16, but I am a lover of pumpkin pie and my brother is not so much so. Oh, and my mom is partial to lemon meringue. That said, many a year we would end up with multiple pies for Thanksgiving and Christmas dinners. Not that I’m complaining. There’s no such thing as too much pie!

So here’s my recipe for apple pie, just in time for those of you that aren’t too keen on pumpkin (although I strongly urge you to try my recipe for Honey Pumpkin Pie before you write off completely).

There’s plenty of discussion around what kind of apples to use in an apple pie, but I use a mixture of what’s readily available at the local supermarket. I pick up some Granny Smiths for tartness and texture, Fuji apples for sweetness, and Galas for juiciness. Paired with an all-butter crust, the product that you get has great mouth feel – the Granny Smiths hold their shape nicely while the Fujis balance out the sour Grannies and the Galas melt into the cinnamon-y filling.

Dessert nirvana awaits you with a scoop of French vanilla ice cream.

Amy’s Classic Apple Pie

Butter Pie Dough | Baking Illustrated


  • 2 1/2 c. flour
  • 1 tsp. salt
  • 2 tbl. sugar
  • 1/2 c. vegetable shortening, chilled
  • 12 tbl. unsalted butter, cold, and cut into 1/4-inch pieces
  • 6-8 tbl. water


  1. Mix together dry ingredients.
  2. Cut in the shortening with a pastry blender or two forks until the flour mixture has the texture of course sand.
  3. Cut in the butter until the flour mixture is pale yellow and resembles coarse crumbs.
  4. Sprinkle flour with 6 tablespoons of the ice water and mix until dough starts to come together. If dough still seems dry, add more ice water as needed.
  5. Gather dough into 2 balls and flatten each into a 4-inch disk.
  6. Refrigerate for at least 1 hour or up to 2 days before rolling.

Apple Filling | My own recipe


  • 8 medium-sized apples, of different varieties (I used 2 Granny Smith, 3 Fuji, 3 Gala)
  • Cinnamon and sugar to taste
  • Juice and zest of half a lemon
  • 1/4 c. flour


  1. Peel, core, and cut the apples into 1/4-inch slices, tossing with lemon zest and juice.
  2. Season with sugar and cinnamon to your liking.
  3. Sprinkle flour over the apple mixture and mix thoroughly.

Putting it together: Preheat oven to 500F. Roll out one pie dough disk into a glass pie dish. Trim overhang to 1/2-inch. Refrigerate this dough while you roll out the second disk. Remove pie dish from refrigerator, put in apple filling, top with second crust. Trim overhang to 1/2-inch. Flute the two pie crusts together. Cut vents on the top crust.

Put the pie in the oven and lower the temperature to 425F. After 25 minutes, lower the temperature to 375F, loosely covering the pie with foil if the crust is browning to quickly. Bake for another 30 minutes.

Transfer pie to a cooling rack and cool to room temperature, at least 4 hours.


One Response

  1. I did a Google Image search for ‘pie a la mode’ and came across a pic from this blog. I noticed the caption read “Buttered Blasphamy” so I couldn’t resist coming here to tell you how dumb you are for misspelling “blasphemy.” But then I suddenly remembered how the ‘A’ was capitalized and a lightbulb went off: “Don’t tell me her name is Amy!” So, then I went to your About Me section and read the first few sentences, and voila! Your name IS Amy. In conclusion, I no longer think you are an idiot who can’t spell. I now think that you are a sad woman who thinks blasphemy is something to be joked about.

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