Apple Pie


Apple pie is truly wonderful. There's something about the way it makes people feel. It's always impressive at the table, but so familiar and comforting.

This recipe is simple—especially when broken up into two days as suggested. Know that any baking process can be broken down to fit your schedule and stretch over a few days.

This one is special to me. One of my dear friends told me that she wanted to make her first apple pie for Thanksgiving, so I created this recipe for her. This recipe is dedicated to our long-standing friendship that brings me so much joy. 

Apple pie is for best friends.


You can use any apple you like, but I recommend using apples that hold their shape when baked, that way you don't end up with a mushy pie. In this recipe I used Honeycrisp, but you can use others like Granny Smith, Gala, Jonagold, and Golden Delicious.

Slicing the Apples:

It's important to slice apples thin and evenly to encourage even baking and a tender filling. I suggest using a mandolin to get the best results.

Macerating the Apples:

Through testing this recipe, I found that the secret to a delicious filling is macerating the apples overnight. The pie that had those apples yielded a richer filling that was more tender and developed in flavor. You can still achieve a delicious pie without macerating the apples overnight, but if you have the time, it's worth the investment.


  • 3 pounds Honeycrisp apples
  • ½ -1 tablespoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • 1 ½ teaspoons ground cardamom (optional)
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • ⅔ cups dark brown sugar
  • ½ teaspoon salt
  • 1 tablespoon water
  • 1 tablespoon cornstarch
Pie crust:

  • 3 ¾ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 2 tablespoons cane sugar
  • 1 ¼ cups unsalted butter, cold and cubed (2 ½ sticks butter)
  • ¾ cup ice water
  • 3 tablespoons coarse sugar (for topping)
  • 1 egg (for egg wash)

Day 1:

Pie Dough:
  • in a medium-sized bowl whisk together flour, salt, and sugar.
  • Add in cubed cold butter. Coat the pieces of butter with flour and break up the butter into the flour. 
    • You can use a pastry cutter or your hands.
  • Stop once you have a sandy mixture with some visible chunks of butter.
  • Pour in the ice-cold water little by little and mix with your hands until a dough forms.
    • You want to make sure that all the flour is absorbed into the dough.
    • If you need more water make sure to add it 1 tablespoon at a time.
  • Divide the dough into two even portions and shape each into a circular disk. Wrap both discs of pie dough and place them in the fridge.
    • If you are going to use the pie crust the same day, refrigerate the dough for at least 30 minutes before using it.
  • Peel and core all the apples. Slice into thin even slices. Using a mandolin is recommended.
  • Place the sliced apples into a large bowl— add in lemon juice, lemon zest, dark brown sugar, cinnamon, cardamom, nutmeg, and salt. Toss to evenly coat all of the apple slices.
  • Cover and refrigerate overnight.
Day 2:

  • Drain the juices from the apples and place the juices into a pot. Reduce over medium heat for 10 minutes stirring occasionally.
  • In a small cup make a slurry using 1 tablespoon cornstarch and 1 tablespoon water. Stir with a spoon until cornstarch is dissolved into the water. Add the slurry mixture into the reduced juice.
  • Stir constantly until the mixture thickens. Remove mixture from heat and let it sit for about 5 minutes. Once cooled slightly, add the mixture to the apple slices and mix until the apple slices are coated. Set aside.

  • Preheat the oven to 425F°
  • Remove pie dough from the fridge 5-10 minutes before rolling.
  • Dust a rolling pin and a clean work surface with flour. Roll out the pie dough into a circle about ¼ inch thick.
  • Gently place the pie crust into the pie dish by folding it into quarters or rolling it onto the rolling pin. Press the dough down gently to fit the shape of the pie pan snuggly. Press along the bottom and sides of the pan, smoothing out the dough. Leave the overhang.
  • Place the pie dish into the fridge to rest.
  • Roll out the other disc of pie dough the same as before.
  • Remove the dish from the fridge and place the apples into the dish, piling more of the filling in the middle.
  • Cover the apples with the top crust.
  • Press the bottom and top crust firmly together with your fingers to create a seal around the entire circumference of the pie. Trim the excess dough, leaving ½ an inch of overhang. Fold the overhang of the pie crust into itself and flute the edges using your fingers or a fork.
  • Beat one egg and brush the egg wash onto the pie. Sprinkle with coarse sugar. Cut four slits into the top crust to allow for ventilation during baking.
  • Place the pie on a rimmed baking sheet and bake on the bottom rack at 425F° for 20 mins, then reduce to 350F° and bake for an additional 50-60 minutes.
  • The pie is done once the crust is golden and the juices have been bubbling for at least 5 minutes.
  • Allow pie to cool for a minimum of four hours before serving.
  • The pie will last 2 days stored at room temperature.
Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen


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