Everyone likes their own pie, right?

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Makes 6

You will need:
For the pastry:
21⁄4 cups sifted AP flour
1 teaspoon salt
3⁄4 cup+2 tablespoons unsalted butter
5 tablespoons cold water

For the filling:
3 to 4 lbs mix of local apples (Macoun, Empire, Granny Smith), peeled, cored, sliced
1⁄2 cup sugar
1⁄2 cup light brown sugar, packed
3 tablespoons AP flour
3⁄4 teaspoon cinnamon
1⁄4 teaspoon nutmeg
a pinch of salt
2 tablespoons butter
1⁄2 cup whole milk
  1. In a bowl, whisk flour and salt.
  2. Using 2 forks/knives, cut butter into the dry ingredients until the pieces are pea sized.
  3. Gradually add water until the dough comes together.
  4. Shape into 5 equal sized balls, flatten to discs, and wrap separately in cling film.
  5. Rest in the refrigerator for half an hour.
  6. Preheat the oven to 425°F.
  7. In a large bowl toss together apples with sugars, our, cinnamon, nutmeg, and a pinch of salt.
  8. On a floured work surface, rollout each dough-round to approximately 8”.
  9. Spoon lling inside leaving 1 inch of dough empty around the perimeter.
  10. Fold dough over to enclose and secure the filling.
  11. Dot the exposed filling of each pie with butter.
  12. Place pies carefully on 1 or 2 parchment-lined baking sheets.
  13. Brush the pastry with milk.
  14. Bake for 35 minutes, until browned and crisp.


Photography by Photography+food+styling by Linda Pugliese | Food+styling by Jeanne Lurvey

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