Apple Pie - Mine (try Natasha’s Kitchen Recipe!!)




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Serious Eats Pie Dough

3 1/2- 3 3/4 lb apples, (used 2 Opal, 1 Green Dragon, 1 Sugarbee, and 3-4 Honey Crisp - Don’t use Granny Smith))

1/3 c OR 6 Tbl flour (use 1/3 cup if 3 1/2 lb apples)

1 c sugar

1 tsp cinnamon

A little nutmeg and allspice

1/4 tsp salt

11/2 Tbl lemon juice + lemon for acidulated water

1 1/2 Tbl butter ***(DON”T FORGET THIS!!!!)

1 egg white, whisked -( for brushing bottom and sides of raw crust in pie)

1 egg + 1 tsp water, whisked (for top of crust -optional -don’t use)

Best day next day, per one pro- sets-up and flavors meld


Oven 450, rack lowest position with parchment-lined baking sheet on it.

Using Silpat, roll bottom crust, put in pie plate w/o stretching. Refrigerate.

Roll top crust. Place Silpat on wooden cutting board or green pizza disk, and place in fridge.

Mix dry ingreds in small-med bowl.

Fill very large bowl with (ice) cold water and squeeze in juice from 1 lemon.

Peel, halve or quarter, and core apples, using melon baller, placing in lemon water.

Dry a few at a time and slice 1/4” thin slices, placing in very large dry bowl.

Add dry ingredients to apples.

Add lemon juice, and mix gently.

Lightly brush egg white on bottom crust.

Place apples tightly (shingle) in pie plate. DON’T add the juices!!!

Dot with butter. *****

Place top crust on top and fold and crimp edge.

Cut several big vents in crust (5 long, 1 center).

Place in oven on baking sheet and bake 10 min.

Reduce heat to 350 and bake about 1 hour 10 min more - int temp 175F++-was better at 185F - try 182F (182 is when pectin breaks down and apples->applesauce-check apple texture with cake tester ****TENT with foil after ~45 min when crust is dark enough)

Cool on rack 4+ hours.


Best day next day, per one pro- sets-up and flavors meld




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