Redwood Room Apple Pie
Indulge in the comforting, nostalgic flavors of the Redwood Room Apple Pie—a showstopping dessert featuring a buttery, flaky homemade crust and a luscious, spiced apple filling. This classic recipe highlights the natural tartness of Granny Smith or Honeycrisp apples, elevated with warm cinnamon, a touch of nutmeg, and a splash of lemon juice for a perfectly balanced flavor profile. The golden, egg-washed top crust, sprinkled with coarse sugar, creates a crisp, sparkling finish that's as beautiful as it is delicious. With its tender texture and rich, caramelized filling, this pie is the ultimate treat for holidays, family gatherings, or a cozy fall evening. Whether served warm with a scoop of vanilla ice cream or simply on its own, this timeless apple pie recipe is sure to become a treasured favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 6 cups Apples (Granny Smith or Honeycrisp preferred, peeled, cored, and sliced)
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 2.5 tablespoons All-purpose flour
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter (cubed, for topping)
- 1 Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, combine flour, sugar, and salt for the crust. Cut in the cold, cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough begins to come together. Divide the dough into two equal portions, flatten each into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Preheat the oven to 425°F (220°C).
In a large bowl, toss the sliced apples with brown sugar, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice until evenly coated. Set aside to let the mixture release its juices.
On a floured surface, roll out one of the chilled dough discs into a 12-inch round. Carefully transfer it to a 9-inch pie dish, allowing the excess dough to hang over the edges.
Fill the pie crust with the prepared apple filling, arranging the slices to minimize large gaps. Dot the filling with the cubed butter for added richness.
Roll out the second dough disc into a 12-inch round. Place it over the apple filling. Trim any excess dough, leaving about a 1-inch overhang. Tuck the edges under and crimp to seal.
Cut a few small slits in the top crust to allow steam to escape. Optionally, use a decorative cutter to create shapes from excess dough and apply them to the top.
Whisk together the egg and milk to make the egg wash. Brush it over the top crust and edges. Sprinkle with coarse sugar for a golden, sparkling finish, if desired.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes. Reduce the temperature to 375°F (190°C) and continue baking for an additional 40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
4605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.5 g | 289% | |
| Saturated Fat | 138.7 g | 694% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 631.3 g | 230% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 326.4 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 362 mg | 28% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2196 mg | 47% | |
*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.
