Apple Pie – Williams Sonoma Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


For the Dough
  • 2 1/2 cups - all-purpose flour
  • 1 teaspoons - salt
  • 2 tablespoons - granulated sugar
  • 16 tablespoons - cold unsalted butter, diced into 1/2-inch pieces
  • 3 tablespoons - to 4 Tbsp ice water
  • For the Filling
  • 1 1/2 pounds - Granny Smith apples, peeled, cored, cut into slices 1/4-inch thick
  • 1 1/2 pounds - McIntosh or Fuji apples, peeled, cored, cut into slices 1/4-inch thick
  • 1/3 cups - firmly packed light brown sugar
  • 1/4 teaspoons - ground cinnamon
  • 1/8 teaspoons - salt
  • 1/8 teaspoons - freshly grated nutmeg
  • 1 tablespoons - cornstarch
  • 2 teaspoons - fresh lemon juice
  • 1 tablespoons - cold unsalted butter, cut into 1/2-inch pieces
  • 1 - egg white, beaten with 1 teaspoon water
  • 2 teaspoons - granulated sugar
  • Directions:

    To make the dough, in a food processor, pulse the flour, salt and granulated sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 tablespoons of ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 teaspoon at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.

    To make the filling, in a Dutch oven, stir together the apples, brown sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, 20 to 25 minutes. Remove from heat, stir in the lemon juice and let cool for 30 minutes.

    On a lightly floured work surface, roll out one dough disk into a 12-inch round about 1/8-inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch pie dish. Unfold and gently press the dough into the bottom and sides of the pan. Trim the edges flush with the rim of the pan. Refrigerate for 30 minutes.

    Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400 degrees F (200 degrees C).

    Roll out the remaining dough disk into a 12-inch round about 1/8-inch thick. Transfer the apple filling to the pie shell, scatter the butter pieces on top and gently place the top crust over the pie. Trim the edge neatly, leaving a 1-inch overhang, then fold the edge of the top crust under the edge of the bottom crust and crimp the edges to seal. Cut 4 slits on top of the pie to allow steam to escape. Brush the top crust with the egg wash and sprinkle with the granulated sugar.

    Place the pie pan on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pan to a wire rack and let the pie cool for at least 1-1/2 hours before serving.

    Brief Description

    Granny Smith and Fuji apples fill a homemade pie crust.

    Main Ingredient:


    Category:  Pies

    Cuisine:  American

    Prep Time: 4 hour(s)
    Cook Time: 1 hour(s)


    Williams Sonoma Kitchen

    Posted By:

    Posted On:

    March 7, 2017

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