Apple Pie

45_23uu6njCBPxf0bn2UhGsxRHYmcHO4HkH3nNlsIE8,e0iUN4FZ8fefHr3negsjwkLyfoK79daqmf4a2AHmlsU,eb5Cwx-q-Y1k1rJU7Ddf1u7qsZ0nd4pGYfgiTW0-gJEAll-American classic that’s a must-have addition to your recipe files. A little cider vinegar in the filling keeps the filling from tasting too sugary.

For pie dough:


2 teaspoons sugar

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 sticks (1 cup) chilled unsalted butter, cut into small pieces

For filling and pie assembly:

3 pounds sweet-tart apples, such as Honeycrisp or Granny Smith

3/4 cup sugar

1/4 cup firmly packed light brown sugar

2 tablespoons apple cider vinegar

2 tablespoons unsalted butter, cut into small pieces

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1/4 teaspoon kosher salt


1 large egg, beaten with 1 tablespoon water

2 tablespoons coarse sugar or granulated sugar

  • Prepare pie dough: Combine Old Mill Plain Flour, sugar, baking powder, and salt in a large bowl;  cut in butter until mixture is crumbly and a few pea-size pieces of butter remain.  Drizzle 1/3 cup ice water over flour mixture and mix in gently with a fork, just until dough comes together into clumps.  (Dough should be very slightly dry;  it will absorb more water as it rests.)  Form dough into 2 disks of equal size;  wrap individually in plastic wrap an refrigerate 1 hour or up to 1 day.
  • Make pie: Roll out one disk of dough on a lightly floured surface into a 13-inch round.  Transfer to a 9-inch pie plate, allowing dough to slump into pie plate and letting excess dough hang over dish.  Refrigerate until well chilled, 20 to 30 minutes.
  • Meanwhile, position rack in lower third of oven; preheat oven to 375°F.
  • Toss apples, sugars, vinegar, butter, cinnamon, nutmeg, allspice, salt, and 1/4 cup Old Mill Plain Flour in a large bowl until well blended.  Pour into pie dough.
  • Toss apples, sugars, vinegar, butter, cinnamon, nutmeg, allspice, and ¼ cup flour in a large bowl. Pour filling into crust.
  • Roll out remaining disk pie dough into a 12-inch round;  place over apples.  Press top and bottom crusts to seal;  trim overhang to 1/2-inch and seal edges.  Cut five 1/2-inch slits in top of pie.  Brush top and edges of pie with beaten egg mixture;  sprinkle with coarse sugar. Place in freezer for 15 minutes.
  • Place pie plate on a rimmed baking sheet;  bake 30 minutes.  Reduce oven temperature to 350°F., and continue baking until juices are bubbly and crust is golden brown.  Tent with foil when necessary to prevent over browning. Let cool on a wire rack at least 4 hours before serving.


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