Apple
Apple Pie
Popular on Food52
15 Reviews
Ruth R.
October 19, 2021
Excellent recipe and it's an investment of time. I did not follow exactly, but I got close. The apples I used did not need 3 hours of maceration, nor did the pie need to bake for a full 90 minutes AFTER turning the oven down from 400 to 350. I baked for 30 minutes at 400, then 30 minutes at 350 and it was perfect. I will definite use the maceration step in the future... I am thinking that would work well w pears (which can be kinda watery).
Sydney
March 15, 2021
When it says "Toss the drained apples with the cornstarch right in the colander" in step 3, does that mean we add cornstarch a second time (the first time being in step 1)? If so, how much?
Ellie
January 6, 2021
Man i love this pie! It's the kind of bumpily attractive pie you'd put on the windowsill to lure unsuspecting travellers into your gingerbread cottage in the middle of the forest. A real classic.
Just a note that the recipe calls for the butter crust dough to be made separately and in advance. I didn't realise and had to make the crust after prepping the apples - which added a lot more time to the process.
Also i put in only 1/4 tsp of cinnamon and the flavour was perfect. Highly recommended!
Just a note that the recipe calls for the butter crust dough to be made separately and in advance. I didn't realise and had to make the crust after prepping the apples - which added a lot more time to the process.
Also i put in only 1/4 tsp of cinnamon and the flavour was perfect. Highly recommended!
Anna S.
November 12, 2020
Very excited to make this! Will it taste as good if you make the day before?
Coral L.
November 16, 2020
Hi Anna! It definitely well. I actually think that overnight rest will help the filling set up better, and so your slices will be cleaner. If you'd like it warm, you can reheat it gently in the oven (350F for 10-15min) before serving.
Jude
October 1, 2020
Won’t the pie plate crack after taking out of freezer and putting on the pre heated cookie sheet to bake?
Coral L.
October 1, 2020
Hi Jude! I did not experience this, nor did our recipe testers. But, if still uneasy about it, it seems like OXO sells a freezer-to-oven-grade glass pie pan; or, you could just let the frozen-ish pie temp slightly (5 or so min) before sticking into the oven.
Erin A.
September 14, 2020
This apple pie recipe is sooo good, and it makes the perfect weekend baking project. I love how the apple juices are used to make a silky spiced caramel that gets drizzled over the filling before adding the top crust—it added a little extra something that made this so much better than your average pie. Also, as a "crust person," you can't beat the one from Stella Parks—it's buttery, flaky perfection. All around awesomeness! Can't wait to warm up another slice tonight (and throughout the week) and top it with vanilla ice cream (a must).
Coral L.
September 15, 2020
Aww thank you, Erin!! +1 for being a "crust person," without being, you know, a person that enjoys making crust.
B
September 11, 2020
Please complete these directions: 1. Shouldn't you remove the lemon peels? What is the preheat temp of the oven? Where are the directions re preheating sheet pan? Add reduced syrup to colander (& lose it down the drain???) or add to apples in pie? "remaining" egg wash; where was the first part used? PLEASE look this over and proof these directions. Thank you.
Coral L.
September 11, 2020
Hi there, B! Thanks so much for writing in, and for bringing this omission to my attention. This a glitch that we've been noticing happening with a few of our recipes—sorry about the confusion. I've reintroduced the missing steps (though leaving the lemon peels *in* was not a mistake—I love the lemony, fragrant pop it adds—try it, and let me know what you think!).
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