Classic New England Apple Pie
Prep time
Cook time
Total time
If you just do not have time to make your own pie crust, most good bakeries (at least in New England) sell top quality pie crust that is ready to fit into your pie plate. I use Chicago's famous Hoosier Mama's Pie Shop's pie crust recipe. It is flaky, buttery heaven. For the flakiest pie, chill the pie dough for 2 hours in the fridge before rolling it out and never let it get warm. You could use the standard supermarket pie crust, but I find that they are far too thin, and more importantly, lack taste (too much shortening).
Recipe type: Dessert
Cuisine: New England, American
Serves: 8-10 slices
Pie Crust:
  • 200 g (1¾ sticks) unsalted butter, divided
  • 333 g (2¼ cups) unbleached all-purpose flour
  • 2½ tsps kosher salt
  • 1 Tbsp granulated sugar
  • 1 Tbsp vinegar
  • ½ cup cold water
  • non-stick cooking spray
  • 1½ lbs Granny Smith apples, peeled, cored, and sliced ¼ inch thick
  • 2 lbs McIntosh apples, peeled, cored, and sliced ¼ inch thick
  • ¼ cup dark brown sugar
  • ½ cup granulated sugar
  • ½ tsp Kosher salt
  • 1 tsp lemon zest (zest from 1 medium-sized lemon)
  • 1 Tbsp lemon juice
  • 1.5 tsp King Arthur Flour apple pie spice (or just ground cinnamon)
  • 2 Tbsp King Arthur Flour Instant Clearjel (or an equal amount of all-purpose flour)
  • 1 egg white, lightly beaten
  • 1 Tbsp super-granulated sugar, for topping (optional)
Make the Filling:
  1. Mix the brown sugar, granulated sugar, lemon zest, Instant Clearjel (or all-purpose flour), apple pie spice (or cinnamon) in a bowl together. Sprinkle the lemon juice on the apples. Add the sugar mixture and toss so the apple slices are coated with sugar and spices. Set aside.
Assemble the Pie:
  1. Adjust an oven rack at the bottom-most position and place a sturdy rimmed baking sheet onto it. Heat oven to 500 F (260 C). Assemble the pie while the oven pre-heats.
  2. Roll one disc of pie dough on a lightly floured counter into roughly a 12-inch (30 cm) round (see here for more detailed instructions on rolling perfectly flaky pie crust). Fold gently into quarters and place into the pie plate. Unfold the pie crust and gently press it into into the pie plate. Reposition the dough so that a bit of dough hangs over all the edges. If necessary, tear a bit of dough from one end and press into another end if one side is short.
  3. Spread the apples and the released juices into the pie, creating a slight mound in the centre. Place into the fridge while you roll out the top crust. Roll the second pie dough disc into a 12-inch (30 cm) round on a lightly floured counter. Fold it into quarters and unfold it over the filling. Trim the overhang to ½-inch (1.25 cm) over the lip of the pie plate. Pinch the top and bottom pie crust edges firmly together. Tuck the overhang under itself. Crimp the dough along the edges of the pie plate using your fingers or make a design by pressing the tines of a fork into the edge.
  4. Cut four 2-inch (5 cm) slits in the top of the dough. Brush the top with the egg white and sprinkle the super-granulated sugar evenly over the top crust.
  5. Chill the pie in the fridge for 10-15 minutes.
Bake the Pie:
  1. Place the pie onto the hot baking sheet and turn the oven down to 425 F (220 C). Bake until the crust is light golden brown (about 25 minutes). Reduce oven temperature down to 375 F (190 C) and bake until the crust is a golden brown and juices are bubbling, about 30-35 more minutes. If the sides are burning, cover with a pie protector (or make one using aluminium foil).
  2. Cool the pie for at least 3 hours (4 is better) before cutting and serving. Serve with whipped cream or vanilla ice cream.
I prefer King Arthur Flour's Clearjel over all-purpose flour for thickening pies. Clearjel will not produce the slight cloudiness to the filling that is typical of flour-thickened apple pies, and it thickens as well at high oven temperatures as it does at low temperatures. I use King Arthur Flour's Clearjel to thicken all my pies.

King Arthur Flour is not paying me to use or advertise their products. I use their products because of their superior quality. I buy all my baking supplies from them.
Recipe by Thyme & Ginger at