A simple and delicious recipe for “the best apple pie” — made almost entirely with a food processor!
- 1 double-crust pie dough, refrigerated (*see below for recipe*)
- 2 tablespoons all-purpose flour, plus more for dusting the workspace
- 3/4 cup sugar, plus extra for dusting the top of the crust
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon allspice
- 3 large Granny Smith apples (about 1.5 pounds), cored and peeled
- 4 large McIntosh apples (about 2 pounds), cored and peeled
- 1 Tbsp. lemon juice
- 1 large egg white, lightly beaten
- (optional) vanilla ice cream and whipped cream for serving
- Preheat oven to 375 degrees. Prepare a 9-inch pie plate with cooking spray.
- Roll out the two pieces of dough on a floured workspace into large circles, until the larger one is at least 12-inches in diameter, and the smaller one is about 10-inches in diameter. Carefully transfer the larger pie dough to the pie plate by and press it in gently to line the entire bottom of the pan, with the dough sticking out at least 1/2-inch above the rim. Cover gently with plastic wrap and refrigerate.
- While the dough is re-cooling, whisk together the sugar, cinnamon, salt and allspice in a large bowl until mixed. Set aside.
- Fit your food processor with a slicing disc attachment, and thinly slice all of the apples. (You can also do this by hand with a knife.) Toss the apples with the lemon juice until evenly coated. Then transfer the apples to the large bowl with the flour mixture, and gently toss until all of the apples are fairly evenly coated with the flour mixture.
- Turn the fruit mixture, including the juices, into the chilled pie shell and mound the apples slightly in the center. Carefully lay the second (10-inch) pie crust on top of the apples so that it is centered around the bottom crust. Trim the edges of the top and bottom crust to 1/2-inch beyond the pie pan lip. Then tuck the rim of dough underneath itself so that the folded edge is flush with the pan lip. Flute the edge or press with the tines of a fork to seal the pie crust. Cut 4 small slits in the top of the dough.
- Return pie to the freezer for 10 minutes. Then remove and brush with the egg white, and sprinkle evenly with a few pinches of sugar. Cover the edges of the pie crust lightly with aluminum foil or a pie crust shield.
- Bake for 40 minutes, then remove pie crust shield. Bake for an additional 20 minutes, or until the crust is a deep golden brown and the juices just barely start to seep out.
- Transfer pie to a wire rack and let cool to room temperature before slicing, at least 3 hours.
*Here is my favorite all-butter DOUBLE pie crust recipe:
- 2 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold butter, cut into 1/4-inch cubes
- 1/2 cup water
Add the flour, sugar and salt to a food processor. Pulse a few times until well-blended. Scatter in the butter, and pulse 7-8 times to cut in the butter well. Remove lid and fluff the mixture with a fork to be sure that it is not sticking to the sides or bottom of the food processor. Drizzle half of the water over the dry ingredients, then pulse another 5-6 times until crumbly. Fluff the pastry again with a fork, then sprinkle on the remaining water. Pulse 5-6 more times until the pastry starts to form small clumps and looks crumbly. (If the dough completely balls up and sticks together around the center blade, you have pulsed too far!)
Transfer the dough to a large bowl, and use your hands to pack it into a ball, just like you would a snowball. Separate the dough into two pieces, with one just slightly larger than the other (to make the bottom of the pie crust). Knead each ball of dough a few times, then flatten to make perfectly round disks about 3/4-inch in thickness. Wrap each disc in plastic wrap and refrigerate for at least an hour before rolling.
Recipe somewhat adapted from The New Best Recipe and Pie.
Oh. My. Apple pie. I am going to try this recipe ASAP (with vegan butter, of course) and break into your place to use that slicing disc attachment (my least favorite part of making apple pie is prepping the apples). THANK YOU! Remind me to tell you my Worst Apple Pie Ever story sometime!
Did you go to Southwestern College? I grew up in Oxford, KS (about 10 minutes from Winfield). I can’t wait to try your recipes when I get back to the U.S.! Living abroad in Thailand has expanded my cooking skills in interesting ways, but there is something to be said for convenience and of course, APPLE PIE. So glad Bet Mercer led me to your blog :)
My Thanksgiving will definitely be seeing this pie! If only I had the food processor to do all the work!
That is one beautiful apple pie!
you can’t beat apple pie! this recipe sounds wonderful! i am coveting your pie-making experience using the food processor… better go enter the giveaway! :)
You make me soooooo hungry ;)
8 years since you made apple pie?! Wow! So glad you made this for us though because I am totally making this over the weekend and devouring every last slice :)
I would love to have a big slice of this right now. Totally stunning!
This pie looks perfect in EVERY way! Wow – so thick and juicy and perfect looking!
I’m getting a food processor next week and I’m so excited about it! I can’t wait to whip up treats like this – this pie looks beyond delicious.
Tried this today! It was the best! Thanks! The crust was a dream to roll out!
Apple pie is one of the last things I’d imagine someone making with a food processor. Love it! Happy Thanksgiving. :)
Hey there fellow Kansan! I stumbled across your blog today and have not done a darn thing all morning. Just sitting at the kitchen table pinning away to Pinterest and saying “ooh” and “oh that looks yummy!”
I live in Lyons and thoroughly enjoy your blog.
I was wondering if I could have your permission to use your “oh so grateful” pic as my screen saver? I’m trying to use more purposeful things in my life such as being grateful. As a gentle reminder that I have so much to be grateful for.
Amazing apple pie! I made this and received rave reviews. Perfect consistency and flavor.
I made this for thanksgiving yesterday and it was delicious!!!! It was my first pie, and I’m so thrilled everyone loved it! The crust was very very good too!!!!!
I have never attempted to bake a pie before and decided to make this one for a family dinner. I also made your Chicken Enchiladas and Red Sauce. Although I do not think the pie was great looking, it definitely was great tasting. My brother in law said it was the best apple pie he had ever tasted. I don’t know about that, but it was definitely devoured and enjoyed. Thanks for a great recipe and easy to follow instructions!
OMG- thanks to this recipe, I have made the best pie ever!
Thank you so much!
I’m about to make this recipe and have reread it a few times. I am not seeing the flour mixture this paragraph refers to….”Then transfer the apples to the large bowl with the flour mixture, and gently toss until all of the apples are fairly evenly coated with the flour mixture.”
I hope i’m not just missing it. What is the “flour mixture”? Thanks!
This is an excellent recipe and makes a delicious pie. I have a question: can I make the crust dough ahead of time and leave in fridge as long as 1 day before using? Of course, I would wrap to prevent it from drying out and I would have to let it thaw out awhile before being ready to roll out, but otherwise would this be ok?