Apple Pie 2013

Time: Needs to be no object when making this | Yield: 1 amazing pie


  • 2 tablespoons all-purpose flour, plus more for dusting
  • Pate Brisee (Pie Dough)
  • 5 Granny Smith and 5 Jonathan apples, peeled, cored, and sliced thinly
  • 1 cup sugar, plus additional for pie top
  • Zest and juice of 1/2 lemon
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch ground cloves
  • 8 tablespoons unsalted butter
  • 1 large egg, beaten


  1. Heat oven to 375 degrees. On a lightly floured surface, roll out pie dough into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pie crust into the pie plate. Place the other crust on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
  2. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with 6 TBSP butter and cover with remaining pie crust. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
  3. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

Notes: This was a huge hit at Thanksgiving this year. It made a beautiful, tall pie. The crust was outstanding. The original recipe called for all the apples to be Granny Smith. This was too tart,and next time I will do 1/2 Jonathan and 1/2 Granny Smith. I will also slice the apples thinly, like my Great Granny used to. I made this a day ahead of time and we ate it cold the next day. It was delicious. I might cut the nutmeg down to 1/4 tsp next time.

Recipe Origin: Originally from Martha Stewart. I changed the amount of sugar to offset the tartness of the apples, and increased the butter on the inside of the pie. I also changed the mixture of apples.

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