Apple Pie

It is the height of the summer holidays and many families go on vacation at this time of the year. We did the same. It is great to travel but it is even better to come home. After more than two weeks in Asia, we are glad to be home just in time for the local Fourth of July city fireworks display. Though still a little jet lagged, I decided to make an Apple Pie, something quintessentially American, as a reminder of our home and country. So pass the ketchup and mustard, for we’ll be having hamburgers and apple pie!

Apple Pie

Not too long ago I found this recipe at which had rave reviews. Though I have a tried and tested apple pie recipe, I took a chance and made this one for a party we were going to. The pie turned out beautifully and everyone loved it! It had just the right amount of sweetness with a thick, rich caramel like sauce which gave it great flavor.

The original recipe is called Apple Pie by Grandma Opel. I did make a few changes to it. I used a variety of apples to give the filling a little more texture. I also added some apple pie spice and reduced the amount of sugar used. Instead of pouring the sauce over the lattice crust, I layered it with the apples so that the apples will be more evenly coated. The recipe below is my adapted version.

The crust recipe is one I have used many, many times. I sometimes change the flours and proportions of ingredients used depending on the kind of pie I am making as in Turkey Potpie and Spinach Quiche.

Apple Pie

Prep Time: 30 minutes

Cook Time: 55 minutes

Yield: 8 servings

Apple Pie


  • 2 cups (300g) all-purpose flour
  • 2/3 cup (11 tbsp/150g) butter or shortening
  • 7 to 8 tbsp cold water
  • ½ tsp salt
  • Filling
  • 1 large Granny Smith apple
  • 1 large Golden Delicious apple
  • 3 small Gala apples
  • ½ tsp apple pie spice
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp all-purpose flour
  • ¾ cup (135g) brown sugar
  • ¼ cup (60ml) water
  • Egg wash



In a large bowl, combine all-purpose flour and salt. With a pastry blender or two butter knives, cut in butter/shortening until flour resembles coarse breadcrumbs.

Stir in cold water 1 tablespoon at a time until dough comes together. It is okay if there is still some loose flour. Do not overwork dough.

Divide dough into 2, one about 5/8 and the other 3/8 of the total amount of dough. Form each portion into a ball. Wrap in plastic and allow dough to rest in the fridge for 30 minutes.


Core, peel, and thinly slice all apples. In a large bowl, toss sliced apples with apple pie spice. Set aside.

Melt butter in a large saucepan. Stir in all-purpose flour and cook for 2 minutes. Add brown sugar and water and bring to a boil. Reduce heat and let simmer till mixture is thick and bubbly, about 1 to 2 minutes. Remove.

Putting it together

Roll out the larger dough ball on a lightly floured surface into a circle about 12 inches in diameter. Gently transfer dough by wrapping it round the rolling pin and unrolling it onto an 8-inch (20cm) pie plate. Line pie plate with the dough and trim pastry to ½ inch beyond pie plate.

Arrange a layer of sliced apples on pastry lined pie plate. Spoon a third of cooked sauce onto apples. Repeat to form 3 layers.

Roll out the remaining dough ball. Cut pastry into ¾-inch (2 cm) strips. Weave strips over filling for lattice crust. Press end of strips onto the edge of pie plate. Fold bottom pastry over strips. Seal and crimp pastry.

If desired, cut out stars from the dough trimmings using a cookie cutter. Brush stars with egg wash. Sprinkle a third of the stars with paprika, a third with sesame seeds, and the final third with poppy seeds. Arrange stars on lattice decoratively.

Brush lattice with egg wash and bake in a 350°F (180°C) oven for 55 to 60 minutes.

As American as Apple Pie is joining the “America Day” event hosted by Casey at Eating, Gardening & Living in Bulgaria.

Apple Pie

NOTE: This post was updated on May 22nd, 2013 with new pictures. No changes were made to the recipe.