Autumn Apple Pie

A few small details help make this the best apple pie you’ve ever baked.

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Autumn Apple Pie
A few small details help make this the best apple pie you’ve ever baked.
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1704 calories
387 g
51 g
21 g
11 g
13 g
1261 g
703 g
301 g
1 g
6 g
Nutrition Facts
Serving Size
1261g
Amount Per Serving
Calories 1704
Calories from Fat 187
% Daily Value *
Total Fat 21g
33%
Saturated Fat 13g
63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 51mg
17%
Sodium 703mg
29%
Total Carbohydrates 387g
129%
Dietary Fiber 24g
96%
Sugars 301g
Protein 11g
Vitamin A
22%
Vitamin C
75%
Calcium
21%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the "Fall Leaves" Pâte Brisée Crust
  1. see recipe for ingredients
For the Filling
  1. 1-1/2 to 1-3/4 lb. Cortland apples (about 4 medium)
  2. 1 lb.Granny Smith apples (about 2-1/2 medium)
  3. 2 tsp. fresh lemon juice
  4. 2/3 cup packed light brown sugar
  5. 1/4 cup plus 1 Tbs. granulated sugar
  6. 3 Tbs. cornstarch
  7. 1/2 tsp. ground cinnamon; more to taste
  8. 1/4 tsp. kosher salt
  9. 1/8 tsp. ground nutmeg
  10. 1 large egg white
  11. 2 tsp. unsalted butter, softened, plus 1 Tbs. cold unsalted butter cut into small (1/4-inch) cubes
  12. 4 to 6 Tbs. all-purpose flour
Make the Filling
  1. Peel the apples, cut each in half from top to bottom, remove the cores with a melon baller, and trim the ends with a paring knife.
  2. Lay the apples, cut side down, on a cutting board.
  3. Cut the Cortland apples (below left) crosswise into 3/4-inch pieces, and then halve each piece diagonally.
  4. Cut the Granny Smith apples (below right) crosswise into 1/4-inch slices, leaving them whole.
  5. Put the apples in a large bowl and toss with the lemon juice.
  6. Combine the brown sugar, 1/4 cup of the granulated sugar, cornstarch, cinnamon, kosher salt, and nutmeg in a small bowl. (Don’t add this to the fruit yet.)
  7. In a small dish, lightly beat the egg white with 1 teaspoon water.
  8. Set aside.
Assemble the pie
  1. Prepare the piecrust.
  2. Preheat oven to 400 degrees with rack in lowest position.
  3. Meanwhile, brush rim of piecrust with egg wash.
  4. Combine the sugar mixture with the apples and toss to coat well.
  5. Mound the apples in the pie plate, rearranging the fruit as needed to make the pile compact.
  6. Dot the apples with the 1 Tbs. cold butter cubes.
  7. Arrange dough leaves over filling, creating a spiral from the edge into the center, overlapping leaves slightly to cover pie but leaving some openings.
  8. Lightly brush tops of leaves with egg wash as you work, to help them adhere.
  9. Once filling is covered with leaves, lightly brush top of entire pie with egg wash.
  10. Sprinkle with sanding sugar.
  11. Freeze for 30 minutes.
  12. Place pie on a parchment-lined rimmed baking sheet.
  13. Bake until crust is golden, about 20 minutes.
  14. Reduce heat to 350 degrees.
  15. Bake pie, rotating sheet halfway through, until juices are bubbling in the center and crust is golden brown, 1 hour and 45 minutes to 1 hour and 55 minutes more.
  16. Transfer to a wire rack, and let cool completely.
Tips & tricks
  1. Cover the rim of the pie with aluminum foil bands. This will prevent the edge of the crust from over browning.
Beta Nutrition
calories
1704
fat
21g
protein
11g
carbs
387g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/