Classic Apple Pie Recipe

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Classic Apple Pie
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Ingredients
16
Count
Nutrition
906
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. On a lightly floured work surface, roll out one pate brisee disc into a 13-inch round about 1/8 inch thick. Fit dough into a 9-inch pie plate. With a sharp paring knife, trim dough flush with the rim. Freeze again until firm, at least 30 minutes.
  2. Roll out remaining 2 discs of pate brisee to about 1/8 inch thick. Place on a parchment-lined baking sheet, and freeze until firm, at least 30 minutes. Remove from freezer; using a 2 1/4-inch leaf-shaped cutter, cut out about 65 leaves and place them in a single layer on baking sheet. Place in refrigerator until firm.
  3. Preheat oven to 400 degrees. In a small bowl, whisk together egg yolk and heavy cream; set aside. In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Remove pie shell from freezer, and fill with apple mixture. Dot with butter.
  4. Remove leaves from refrigerator, and score with a paring knife to make veins. Lightly brush the edge of the pie shell with water. Brush the bottom of each leaf with water; beginning with the outside edge, arrange leaves in a slightly overlapping ring. Repeat to form another ring slightly overlapping the first. Continue until only a small circle of filling is left uncovered in the center.
  5. Carefully brush the top of the leaves and pie edge with the reserved egg wash, and sprinkle generously with sanding sugar. Freeze or refrigerate until firm, at least 30 minutes.
  6. Place pie plate on a baking sheet, and bake until crust just begins to brown, about 20 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 35 to 45 minutes. If the crust begins to get too dark, drape a piece of aluminum foil over the top. Transfer to a wire rack to cool.
  7. Directions for Deep Dish Pate Brisee.
  8. Directions.
  9. Place flour, salt, and sugar in a food processor; process to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.
  10. Turn dough out onto a piece of plastic wrap. Press into a flattened circle, and wrap in the plastic. Refrigerate for at least 1 hour before using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 906.4 Kcal (3795 kJ)
Calories from fat 454.05 Kcal
% Daily Value*
Total Fat 50.45g 78%
Cholesterol 161.98mg 54%
Sodium 673.19mg 28%
Potassium 423.94mg 9%
Total Carbs 105.44g 35%
Sugars 32.69g 131%
Dietary Fiber 7.54g 30%
Protein 10.54g 21%
Vitamin C 13.7mg 23%
Vitamin A 0.6mg 20%
Iron 1.3mg 7%
Calcium 89.2mg 9%
Amount Per 100 g
Calories 213.55 Kcal (894 kJ)
Calories from fat 106.98 Kcal
% Daily Value*
Total Fat 11.89g 78%
Cholesterol 38.16mg 54%
Sodium 158.6mg 28%
Potassium 99.88mg 9%
Total Carbs 24.84g 35%
Sugars 7.7g 131%
Dietary Fiber 1.78g 30%
Protein 2.48g 21%
Vitamin C 3.2mg 23%
Vitamin A 0.1mg 20%
Iron 0.3mg 7%
Calcium 21mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.5
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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