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How to make a simple and delicious apple pie

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How to make a simple and delicious apple pie
Everyone should know how to make a simple and delicious apple pie! Here's the perfect recipe from Reader's Digest Five Star Desserts
I think everyone should know how to make a classic apple pie, and this recipe is one of the best I’ve tried. Its stunning height is thanks to three pounds of apples. (Margo Ferrick, Westford, MA)
Prep time: 35 minutes
Bake time: 70 minutes, plus cooling
Serves: 8


  • 2 1/4 cups all-purpose flour
  • 2 tsp sugar
  • 3/4 tsp kosher salt
  • 1 cup cold unsalted butter, cubed
  • 6–8 tbsp ice water
  • 5 medium Braeburn apples (about 1 1/2 lbs), peeled and cut into 1/4-inch slices
  • 4 medium Granny Smith apples (about 1 1/2 lbs), peeled and cut into 1/4-inch slices
  • 1/2 cup sugar
  • 3 tbsp lemon juice
  • 2 tbsp all-purpose flour
  • 1/2 tsp kosher salt
  • 3/4 tsp ground cinnamon
  • dash of ground nutmeg
  • 3 tbsp unsalted butter, cut into pieces
  • 1 egg, lightly beaten
  • 1 to 2 tbsp superfine sugar


1. In a large bowl, mix the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
2. Preheat oven to 425°F/218°C. In a large bowl, combine apples, sugar, lemon juice, flour, salt, cinnamon and nutmeg.
3. On a lightly floured surface, roll out larger portion of dough to ⅛-inch thick circle. Transfer to a 9-inch pie plate, trimming even with edge. Fill with apple mixture, mounding in the centre. Dot apples with butter. Lightly brush rim of pastry with some of the beaten egg.
4. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in the pastry. Brush top with egg; sprinkle with superfine sugar. Place on a foil-lined 15x10x1-inch baking pan.
5. Bake 20 minutes. Reduce heat to 375°/190°C. Bake for 50-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 2 hours before serving.
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