The smell of this apple pie in the oven will your home with the most delicious aromas. This pie is sure to become an annual tradition in your house!
Serves 8
You will need:
For the crust:
21⁄2 cups all purpose flour
1 tablespoon sugar
3⁄4 teaspoon salt
8 oz unsalted butter, cut to 1⁄2” cubes
1⁄4 cup ice water+more if needed
For the filling:
3 peeled and thinly sliced Granny Smith apples
3 peeled and thinly sliced McIntosh apples
2⁄3 cup sugar
2 tablespoons crystallized ginger, finely chopped
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
pinch Kosher salt
1 egg, for egg wash
For serving:
vanilla ice cream
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For the crust:
21⁄2 cups all purpose flour
1 tablespoon sugar
3⁄4 teaspoon salt
8 oz unsalted butter, cut to 1⁄2” cubes
1⁄4 cup ice water+more if needed
For the filling:
3 peeled and thinly sliced Granny Smith apples
3 peeled and thinly sliced McIntosh apples
2⁄3 cup sugar
2 tablespoons crystallized ginger, finely chopped
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
pinch Kosher salt
1 egg, for egg wash
For serving:
vanilla ice cream
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- For the crust, put flour, sugar, and salt into the work bowl of a food processor fitted with the pastry blade.
- Pulse a few times to combine.
- Add butter. Pulse a few times until mixture resembles fine gravel.
- Add water a few tablespoons at a time until the dough comes together and forms a ball.
- Remove from food processor, divide the dough in 2, form each piece into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or until ready to use.
- For the filling—in a large bowl, combine the apples, sugar, crystallized ginger, cornstarch, lemon juice, cinnamon, vanilla bean paste, and salt.
- To assemble the pie, preheat oven to 425°F.
- Remove 1 of the disks of dough from the refrigerator.
- If necessary, leave to soften for 10 minutes or so.
- On a floured surface, roll out the disk to 12” round and about 1⁄8” thick.
- Transfer to a 9” pie dish or cast iron skillet and gently press into place, eliminating any air pockets. Trim the dough overhang to 1⁄2”.
- On a floured surface, roll the second disk to 12” round and about 1⁄8” thick.
- Transfer the apple filling to the dough-lined dish.
- On top of the filling, add the second crust, allowing each to overhang by 1⁄2”.
- Fold top crust edges over the overhang of the bottom crust and crimp edges to seal.
- Cut 6 slits into the top crust.
- Beat the egg with 1–2 tablespoons of water.
- Using a pastry brush, lightly paint the crust with egg.
- Using aluminum foil, make a “collar” around the edges of the pie to prevent it from browning too quickly.
- Bake for 15 minutes.
- Reduce oven temperature to 350°F and continue baking until the crust is golden brown and the filling is bubbly, about 1 hour.
- Remove the foil collar for the last 10–15 minutes.
- Transfer pie to a rack and cool completely.
- Serve with scoops of vanilla ice cream.
TIP:
Have fun with decorations! I love to cut circles or other motifs from the scrap pie crust and place them on the pie!


Photography by
Recipes by Tiffani Thiessen | Styling by Paul Lowe | Photography by Alexandra Grablewski
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