Traditional Apple Pie

Desserts

If you’ve ever visited the Northeast during the fall, then you’ve definitely seen (or even visited) an apple orchard in its prime. We may have – by chance! – even been in the same orchard together coincidentally! The reason I head back every year is because this activity is super nostalgic, and it’s always a great escape from life’s busyness.

I’ve previously used these apples for cider, applesauce, apple butter, and braised cabbage. With big holidays coming up, I want to share my go-to Traditional Apple Pie recipe.

While I haven’t reinvented the wheel here, I’ve developed a few tricks on how to maximize flavor. For example, I use both white and brown sugar for the perfect caramel flavor and brown butter for a nutty quality. Sprinkling sugar and flaky sea salt on top gives extra crunch. All it’s missing is your favorite topping. Mine? A scoop of vanilla-chocolate chip ice cream! What variations do you put on your apple pie?

One last pro-tip: Bake your pie on a baking sheet. This guarantees easier clean-up should it bubble over.

Course: Dessert

Servings: 8

Cook time: 1 hour

Ingredients

2 pie crusts, at room temperature
6 tbsp butter, room temperature
3 tbsp flour
5 medium/large apples (about 3 pounds) washed, peeled, cored
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup water
2 tsp cinnamon
2 tsp vanilla
1 egg yolk

Directions

Bake 1 pie crust according to manufacturer’s instructions. Cool completely.
Over a medium-low flame, melt butter in a large saucepan and whisk frequently. The butter will foam up a bit then subside in 2-3 minutes. It should smell nutty, not burnt!
Add flour and stir to form a thick paste. Cook for 1-2 min.
Add both sugars, water, and cinnamon and simmer for 3 minutes until reduced. Remove from heat and cool for 10 minutes.
In a large bowl, toss butter-sugar mixture with apples.
Arrange filling in cooked pie crust.
Top with second pie crust and cut a few slits to let steam escape. Brush with eggwash (egg yolk + 1 tsp water). Sprinkle white sugar on top of the crust.
Return entire pie to oven and cook until crust is golden and apples are soft, about 30 minutes.
Top with flaky sea salt and your favorite toppings. Enjoy!