Art of the Apple Pie

Contributor
Art of the Pies’ KateMcDermott shares her piled high, double-crust apple pie recipe with The Daily Meal.
Art of the Apple Pie

Kate McDermott

This is a classic All-American Apple Pie. Use both tart and sweet apples and the most flavorful ones that you can find. This recipe is sized for a 9” Deep Dish Apple Pie.

For information on Art of the Pie Workshops and Pie Camps, please visit Art of the Pie.

 

544
Calories Per Serving
Deliver Ingredients

Notes

Heritage or Heirloom Apples are those that are regional to specific areas and are many times grown by small farmers and then brought to farmers markets. You can also use a good mix of apples from your local grocery. I like to use both sweet and tart apples in a pie for flavor. If peels bother you, remove them.

Ingredients

  • 10 Cups heritage apples (skin on), quartered and cored
  • 1/2 Cup flour
  • 1/2 Cup sugar
  • 1/2 Teaspoon salt
  • 1 Teaspoon cinnamon
  • 2 gratings nutmeg
  • 1/2 Teaspoon allspice
  • 1 Tablespoon artisan style cider vinegar or fresh squeezed lemon juice
  • 1 1/2 Teaspoon butter chopped into little pieces
  • 1 recipe double crust pie dough
  • Egg wash, as needed (lightly beat an egg with two tablespoons of water)

Directions

Slice apples in 1/2 inch slices or chunk them up into pieces you can comfortably get into your mouth!

In a large mixing bowl put all ingredients except butter and mix lightly until most of the surfaces are covered. Pour into an unbaked pie crust, mounding high and dot with butter.

Roll out second crust and place on top; crimp edges with a fork. Cut vent holes. Paint with egg white wash. Sprinkle some extra sugar evenly on top.

Preheat oven to 425 degrees F and bake for 20 minutes. Reduce heat to 375 degrees F and bake for 40 minutes longer. Cool for at least 1 hour before eating if you can.

Apple Pie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Apple Pie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Nutritional Facts

Total Fat
17g
27%
Sugar
53g
N/A
Saturated Fat
5g
25%
Cholesterol
5mg
2%
Protein
5g
10%
Carbs
96g
32%
Vitamin A
21µg
2%
Vitamin B6
0.1mg
6.7%
Vitamin C
13mg
21%
Vitamin E
0.7mg
3.5%
Vitamin K
13µg
16%
Calcium
34mg
3%
Fiber
9g
37%
Folate (food)
18µg
N/A
Folate equivalent (total)
69µg
17%
Folic acid
30µg
N/A
Iron
2mg
10%
Magnesium
26mg
6%
Monounsaturated
7g
N/A
Niacin (B3)
2mg
10%
Phosphorus
80mg
11%
Polyunsaturated
4g
N/A
Potassium
350mg
10%
Riboflavin (B2)
0.2mg
12%
Sodium
529mg
22%
Sugars, added
25g
N/A
Thiamin (B1)
0.2mg
15.9%
Zinc
0.5mg
3%