• Rabab Awada

Apple Pie

Updated: Mar 14


Pie crust:

  • 1 cup (2 sticks) unsalted butter, cut into 1/4-inch cubes and chilled

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon salt

  • 1 table spoon of vinegar

  • 8 to 10 tablespoons ice water


  • 4 apples, peeled and diced into pieces no larger than 1/2" I recommend using a tart apple like Gala, Fuji, or Granny Smith, but just about any will work here! (about 1 3/4 lbs apples before peeling/dicing)

  • 2/3 cup light brown sugar tightly packed (135g)

  • 2 Tablespoons butter (42g)

  • 2 teaspoons cornstarch

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • 1 large egg + 1 teaspoon water for egg wash

  • 2 Tablespoons coarse sugar


  • Preheat oven to 400F (205C)

  • Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.

  • Feed one tablespoon of ice water and the vinegar at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.

  • Dump the mixture onto a work surface and push it together into a big lump using your hands. Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.

  • Break your chilled pie dough into two pieces

  • Repeat rolling and cutting with your second half of pie dough.

  • Prepare your apple filling by combining your cut in cubes apples, brown sugar, and butter in a medium-sized saucepan over medium-low heat.

  • Stir frequently until butter is melted, then add cornstarch, cinnamon, vanilla extract, and salt.

  • Increase heat to medium and bring to a simmer and simmer for 5 minutes, stirring occasionally.

  • Remove from heat and allow mixture to cool (at least 15-20 minutes) before proceeding.

  • Prepare egg wash by combining egg and teaspoon of water in a small dish and stir/scramble well.

  • Remove first chilled pie for fridge and roll it into the pie dish. Add all the filling into it. Then remove the second pie dough and roll it.

  • Cover the pie dish with the dough on hand and press it on the sides with a fork.

  • Brush the outside lightly with egg wash, cut small slits across the middle

  • Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown.

  • Allow to cool then it can be served either on its own or with a scoop of vanilla ice cream.