Art of the Apple Pie
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.
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.
- 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)
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.