Kentucky Apple Festival Apple Pie
Celebrate the comforting flavors of fall with the Kentucky Apple Festival Apple Pie, a classic dessert that showcases tender slices of tart Granny Smith or Honeycrisp apples nestled in a buttery, flaky homemade crust. This festival-inspired pie gets its signature warmth from a blend of cinnamon, nutmeg, and cloves, elevated with a splash of lemon juice to balance the sweetness of brown and granulated sugars. With every bite, you'll experience the perfect harmony of rich spices and juicy apple filling encased in golden, crispy perfection. Topped with an optional turbinado sugar sprinkle for added crunch, this show-stopping dessert is ideal for autumn gatherings, holidays, or any occasion that calls for the timeless comfort of apple pie.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 6 cups Apples (Granny Smith or Honeycrisp, peeled, cored, and sliced)
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.125 teaspoon Ground cloves
- 2 tablespoons All-purpose flour
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter (for dotting filling)
- 1 large Egg (beaten, for egg wash)
- 1 tablespoon Turbinado sugar (optional, for topping)
Instructions
In a large bowl, mix 2.5 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of salt.
Add the cubed cold butter and use a pastry cutter or your fingers to work it into the flour mixture until it forms pea-sized crumbs.
Gradually add ice water, 1 tablespoon at a time, and mix until the dough just comes together without being sticky.
Divide the dough into two portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C).
In a large bowl, combine apple slices, 0.75 cups of brown sugar, 0.25 cups of granulated sugar, 1 teaspoon of cinnamon, 0.25 teaspoons of nutmeg, 0.125 teaspoons of cloves, 2 tablespoons of flour, and 1 tablespoon of lemon juice. Toss until the apples are evenly coated.
On a floured surface, roll out one chilled dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, pressing it gently into the corners.
Pour the apple filling into the pie crust and dot the top with 2 tablespoons of unsalted butter.
Roll out the second dough disc into another 12-inch circle. Place it over the filling and trim any overhanging dough, leaving a 1/2-inch edge.
Seal the edges by crimping them together and cut 4-5 slits in the top crust to allow steam to escape.
Brush the top crust with beaten egg and sprinkle with turbinado sugar, if desired.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
4581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 138.4 g | 692% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 2518 mg | 109% | |
| Total Carbohydrate | 626.2 g | 228% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 325.0 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 333 mg | 26% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2167 mg | 46% | |
*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.
