Pink Adobe Apple Pie
The Pink Adobe Apple Pie is a rustic, crowd-pleasing dessert that combines buttery, homemade pastry with a warm, spiced apple filling. Featuring a perfect balance of tart Granny Smith or Honeycrisp apples, brown sugar, cinnamon, and a hint of nutmeg, this classic pie offers the ideal autumn-inspired flavor. The crust, made from scratch with cold, cubed butter and just the right touch of sweetness, bakes to golden perfection with a flaky, tender texture. A light egg wash and optional coarse sugar topping add a beautiful, bakery-worthy finish. Ideal for holidays or cozy family gatherings, this apple pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. With its irresistible combination of textures and flavors, the Pink Adobe Apple Pie will quickly become your go-to recipe for any occasion.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (cold, cubed)
- 1 tablespoon granulated sugar (for the crust)
- 0.5 teaspoon salt
- 6 tablespoons ice water
- 6 large apples (Granny Smith or Honeycrisp, peeled, cored, and thinly sliced)
- 0.75 cup brown sugar
- 0.25 cup granulated sugar (for the filling)
- 2 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 3 tablespoons all-purpose flour (for the filling)
- 1 tablespoon lemon juice
- 1 egg (beaten, for egg wash)
- 2 teaspoons coarse sugar (optional, for sprinkling)
Instructions
In a large bowl, combine the flour, sugar, and salt for the crust. Add the cold, cubed butter and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together. Do not overmix.
Divide the dough into two equal discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large bowl, toss the sliced apples with brown sugar, granulated sugar, cinnamon, nutmeg, flour, and lemon juice until well coated. Set aside.
On a floured surface, roll out one disc of the dough into a 12-inch circle. Fit it into a 9-inch pie dish, allowing the edges to hang slightly over the rim.
Pour the apple mixture evenly into the prepared pie crust.
Roll out the second disc of dough into another 12-inch circle and place it over the apples. Trim any excess dough, then crimp the edges to seal the top and bottom crusts together.
Cut a few small slits into the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips, then 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 on a wire rack for at least 2 hours before serving to ensure the filling sets properly.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 47.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 278 mg | 6% | |
*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.
