The All-American Pie
This isn’t just a pie. It’s tradition, celebration, and comfort all wrapped in a golden double crust. Tart apples tossed in brown sugar, cinnamon, and lemon, stacked high and baked until bubbling. Serve it warm with a scoop of vanilla ice cream—and watch it disappear.
Ingredients
- For the crust:
- 2 ½ cups all-purpose flour
- 1 tsp kosher salt
- 1 tbsp sugar
- 1 cup (2 sticks) cold unsalted butter, diced
- 6–8 tbsp ice water
- For the filling:
- 6 cups peeled, sliced apples (Granny Smith + Honeycrisp recommended)
- ⅔ cup light brown sugar
- ¼ cup white sugar
- 1 ½ tsp cinnamon
- ½ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp flour (to thicken)
- To finish:
- 1 egg + 1 tbsp water (egg wash)
- Coarse sugar for sprinkling
- Optional: vanilla ice cream for serving
Instructions
- Make the crust: In a large bowl, mix flour, salt, and sugar. Cut in butter until it resembles coarse crumbs. Stir in ice water, a tablespoon at a time, just until dough forms. Divide in half, shape into two discs, wrap, and chill for 1 hour.
- Make the filling: Toss sliced apples with brown sugar, white sugar, cinnamon, nutmeg, lemon juice, and flour. Let sit while rolling the dough.
- Assemble the pie: Roll one dough disc and line a 9-inch pie plate. Pour in the apple mixture. Roll second disc and lay over top (or use strips for lattice). Trim and crimp edges. Cut slits in top if using full crust.
- Chill the pie: Place assembled pie in the fridge for 20 minutes. Preheat oven to 400°F (200°C).
- Bake: Brush crust with egg wash, sprinkle with coarse sugar, and bake 50–60 minutes until golden and bubbling. Cover edges with foil if browning too fast.
- Cool & serve: Let pie cool at least 1 hour before slicing. Serve warm with vanilla ice cream.
Chef Paddy’s Tip
- Use a mix of tart and sweet apples for best balance.
- Chilling the assembled pie helps the crust hold shape and bake evenly.
- No shame in using store-bought crust—just don’t skip the sugar on top.
Let’s cook—and slice—with heart and hustle.
