Blue Ribbon Apple Pie
Experience the ultimate comfort dessert with this Blue Ribbon Apple Pie—a timeless classic that’s bursting with warm, spiced apple filling and enveloped in a buttery, flaky homemade crust. Made with tart Granny Smith apples, brown sugar, and a hint of cinnamon and nutmeg, every bite delivers the perfect balance of sweetness and spice. The double-crust pastry, crafted from scratch with cold butter for maximum flakiness, encases the filling beautifully, while a finishing touch of egg wash and coarse sugar creates a golden, sparkling top. This recipe's thoughtful preparation ensures a pie that’s not only visually stunning but irresistibly delicious. Perfect for holiday gatherings, weekend baking, or anytime you crave a slice of quintessential homemade comfort, serve it warm with a scoop of vanilla ice cream for an unforgettable treat.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar (for crust)
- 6 medium Granny Smith apples (peeled, cored, and sliced)
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar (for filling)
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 unit Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (for topping, optional)
Instructions
In a large bowl, mix together the all-purpose flour, salt, and 1 tablespoon of sugar for the crust.
Add cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the sliced apples, brown sugar, 1/4 cup of granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Mix well to coat the apples evenly.
On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer it to a 9-inch pie pan, pressing it gently into the bottom and sides. Leave a slight overhang.
Fill the pie crust with the apple mixture, mounding it slightly in the center.
Roll out the second disk of dough into another 12-inch circle. Place it over the apples. Trim any excess dough, leaving a 1-inch overhang. Fold the top crust under the bottom crust edge, sealing them together.
Crimp the edges decoratively. Cut a few small slits in the top crust to allow steam to escape.
Brush the beaten egg over the crust, and sprinkle coarse sugar on top if desired.
Place the pie on a baking sheet and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool for at least 2 hours before slicing to allow the filling to set.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 567.9 g | 207% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 284.8 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 292 mg | 22% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1578 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
