Recipe: Old-Fashioned Apple Pie with Pâte Brisée

This Old-Fashioned Apple Pie is a classic dessert, perfect for the holiday table or a family gathering. With its buttery, flaky pâte brisée crust and a sweet-tart apple filling, it’s an irresistible treat that brings warmth to every bite. Let’s walk through how to make this beautiful pie from scratch, starting with our go-to all-butter pie dough.

Servings: 12
Preparation Time: 1 hour 30 minutes (includes dough chilling)
Total Time: 2 hours 15 minutes

Pâte Brisée (All-Butter Pie Dough)

This recipe makes enough dough for a double-crust 9- to 10-inch pie.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• ¼ to ½ cup ice water

Instructions

1. Combine Dry Ingredients

   • In a food processor, combine the flour, salt, and sugar. Pulse to mix.

2. Add the Butter

   • Add the chilled butter pieces to the food processor and pulse until the mixture resembles coarse meal, about 8–10 seconds.

3. Add Ice Water Gradually

   • With the processor running, slowly add ice water through the feed tube, a little at a time, until the dough just holds together without being wet or sticky. Avoid over-processing; this should take no more than 30 seconds. Test the dough by squeezing a small amount—if it crumbles, add a bit more water.

4. Divide and Chill

   • Divide the dough into two equal portions, flatten each into a disc, and wrap in plastic. Chill for at least 1 hour before rolling out.

Tip: You can make the dough up to one day ahead and store it in the fridge. For longer storage, freeze for up to three months and thaw overnight in the refrigerator.

Apple Pie Filling

Ingredients

• 12 Granny Smith apples, peeled, cored, and sliced
• ¾ cup sugar, plus extra for sprinkling on the crust
• Zest and juice of 1 lemon
• 1 ½ teaspoons cinnamon
• ½ teaspoon nutmeg
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg, beaten (for egg wash)

Instructions

1. Preheat the Oven and Roll the Dough

   • Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disc of pâte brisée into a ⅛-inch-thick circle, slightly larger than your 9- or 10-inch pie plate. Fit the dough into the pie plate, pressing it gently along the bottom and sides. Roll out the second disc of dough and place it between waxed paper; cover with plastic wrap and refrigerate both while you prepare the filling.

2. Prepare the Filling

   • In a large mixing bowl, combine the sliced apples, sugar, lemon zest and juice, cinnamon, nutmeg and flour. Toss the ingredients together until the apples are evenly coated with the spices and sugar.

3. Assemble the Pie

   • Spoon the apple mixture into the prepared pie plate, arranging the apples to minimize gaps. Dot the filling with small pieces of butter to enhance richness.

4. Add the Top Crust

   • Remove the chilled top crust from the refrigerator and gently lay it over the filling. Trim any excess dough and press the edges of the top and bottom crusts together to seal. Crimp the edges as desired to create a decorative border. Be creative here: you can also do a lattice top.

5. Vent and Brush the Crust

   • Using a sharp knife, cut a few small slits in the top crust to allow steam to escape during baking. Brush the top with beaten egg, then sprinkle with sugar for a beautifully glossy, golden finish.

6. Bake the Pie

   • Bake in the preheated oven for about 1 hour, until the crust is golden brown and the filling is bubbling through the vents. Allow the pie to cool completely on a wire rack before slicing, as this helps the filling set.

Tips for Perfect Apple Pie

• Apple Selection: Granny Smith apples provide a nice tartness and hold their shape well. For a twist, replace two or three Granny Smiths with Gala or Golden Delicious for added sweetness.

• Chilling the Dough: Chilling pâte brisée helps relax the gluten and firms up the butter, resulting in a tender, flaky crust. Don’t skip this step!

• Cooling Before Serving: Allow the pie to cool completely before slicing, which helps the filling set for clean, neat slices.

• Practice and Try Again: This was the first recipe I ever learned to bake. It is a great recipe to learn as once you get a pate brisée right, you are pretty much on your way to baking anything else you desire!

This Old-Fashioned Apple Pie with Pâte Brisée is a timeless dessert that fills your kitchen with the cozy aroma of apples and warm spices. Whether served on its own or with a scoop of vanilla ice cream, it’s a treat that embodies the joy of holiday gatherings and family traditions. Enjoy each bite of this deliciously nostalgic pie!