Apple Pie the Only Recipe you Need! Go On make it you know you want to

Ingredients

• 3 lb Cooking Apples (firm tart apples such as Granny Smith, peeled and diced into 1 cm cubes)
• 1.5 lb Eating Apples (sweet apples such as Jazz, peeled and diced into 1 cm cubes)
• 2 Tbsp Lemon Juice (freshly squeezed to prevent browning)
• 0.5 cup Brown Sugar (packed)
• 1 tsp Ground Cinnamon
• 0.25 tsp Ground Nutmeg
• 1 pinch Salt (fine sea salt)
• 2 Tbsp Cornstarch (for slurry and thickening)
• 4 Tbsp Water (room temperature, split for slurry and occasional splash while cooking)
• 4 Tbsp Unsalted Butter (cut into cubes; 2 Tbsp for cooking apples, 1 Tbsp for final sauce, 1 Tbsp for pan)
• 2 sheets Rich Shortcrust Pastry (enough for a 9‑inch deep‑dish pie (base and top); homemade or store‑bought)
• 1 large Egg (beaten for egg wash)
• 1 Tbsp Granulated Sugar (for dusting the lattice)

Instructions

1. Peel and Dice Cooking Apples

   Using a chef's knife, peel the tart cooking apples and cut them into roughly 1 cm cubes.

   Time: PT15M

2. Peel and Dice Eating Apples

   Peel the sweet eating apples and dice them into the same 1 cm cubes.

   Time: PT10M

3. Season the Apples

   Place both apple piles in a large bowl, add lemon juice, brown sugar, cinnamon, nutmeg and a pinch of salt. Toss until evenly coated.

   Time: PT5M

4. Rest the Apple Mixture

   Cover the bowl with plastic wrap and let it sit at room temperature for 45 minutes so the juices are released.

   Time: PT45M

5. Prepare Cornstarch Slurry

   In a small cup, whisk together 2 Tbsp cornstarch and 2 Tbsp water until smooth.

   Time: PT2M

6. Cook the Cooking Apples

   Melt 2 Tbsp butter in the skillet over medium heat. Add the rested cooking‑apple mixture and sauté for about 15 minutes, stirring occasionally, until the apples soften. Add a splash of water if the pan looks dry.

   Time: PT15M

7. Thicken the Filling

   Stir in the remaining 1 Tbsp butter, then pour the cornstarch slurry into the pan. Cook for another 5 minutes, stirring, until the mixture thickens into a glossy sauce.

   Time: PT5M

8. Add Eating Apples

   Add the diced sweet apples to the pan and cook for 5 minutes, just enough to warm them through while keeping a slight bite.

   Time: PT5M

9. Cool the Filling

   Remove the pan from heat and transfer the filling to a bowl. Let it cool for 15 minutes before assembling the pie.

   Time: PT15M

10. Roll Out the Pastry Base

    Lightly flour a work surface and rolling pin. Roll one sheet of shortcrust pastry to a 9‑inch circle, lift it into the deep‑dish pan, and gently press into the edges. Trim excess and patch any gaps.

    Time: PT15M

11. Prepare the Lattice Top

    Roll the second pastry sheet and cut strips about 1 cm wide. Set aside.

    Time: PT10M

12. Assemble the Lattice

    Brush the filled pastry base lightly with egg wash. Lay strips across the pie, lifting every other strip and folding the next underneath to create a lattice. Trim overhangs, brush the entire top with more egg wash, and sprinkle 1 Tbsp granulated sugar.

    Time: PT10M

13. Bake the Pie

    Place the pie on the middle rack of a pre‑heated oven and bake at 190°C for 45 minutes, or until the crust is golden brown and the filling is bubbling.

    Time: PT45M

    Temperature: 190°C

14. Cool Before Serving

    Remove the pie from the oven and let it rest on a cooling rack for at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

2 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cooking Apples: Braeburn apples, Pink Lady apples
• Instead of Eating Apples: Fuji apples, Gala apples
• Instead of Lemon Juice: bottled lemon juice
• Instead of Brown Sugar: white sugar with 1 tsp molasses
• Instead of Ground Nutmeg: ground mace
• Instead of Salt: kosher salt
• Instead of Cornstarch: all‑purpose flour slurry
• Instead of Unsalted Butter: margarine
• Instead of Rich Shortcrust Pastry: puff pastry (different texture)
• Instead of Egg: milk wash
• Instead of Granulated Sugar: brown sugar

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowls
• Colander
• Skillet or Saucepan (8‑inch)
• Measuring Spoons
• Rolling Pin
• Pastry Brush
• 9‑inch Deep‑Dish Pie Pan (with holes)
• Oven
• Pastry Cutter or Scissors (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Resting the apple mixture for 45 minutes
• Cooking the cooking apples until softened
• Thickening the filling with cornstarch slurry
• Assembling the lattice without tearing the pastry
• Baking until the crust is golden and the filling bubbles

Chef Tips from the Video

• Combine tart cooking apples with sweet eating apples for a perfect balance of flavor and texture.
• Brush the pastry edges with egg wash before baking for a deep golden color.
• Allow the pie to cool completely; the filling firms up and slices cleanly.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Wrap the whole pie in foil and freezer‑safe bag; freeze up to 2 months.

Room temperature: Do not leave out longer than 2 hours; cool room temperature is fine for serving.

Make-Ahead Tips

• Prepare the apple filling a day ahead and refrigerate; bring to room temperature before assembling.
• The shortcrust pastry can be made 24 hours in advance and kept chilled.
• Unbaked assembled pies freeze well; bake from frozen, adding 10 minutes to the bake time.

Frequently Asked Questions