Apple of my Pie

Apple pie delivers grade-A Americana goodness like no other and having a solid recipe in your pie arsenal is an absolute necessity. I was so stoked when I came across some serious apple pie pro tips from Serious Eats when working on making my own ultimate apple. The big little bit of genius I pulled from their analysis was the need to precook your apple slices—that’s the key to preventing mushy breakdown. A little warm up exercise before the big bake makes the apples’ pectin more heat-stable, so the slices won’t end up sad and limpy while cooking for a longer period of time in the pie.

A few other notes about this filling— I use tapioca flour anywhere a recipe would typically call for AP flour or cornstarch. Tapioca flour is ground super fine and is less susceptible to clumping. More importantly, it never puts that kind of funky cooked starch taste up in your apple pie goo. I go with cider vinegar over lemon juice as my acid because I feel like it imparts more of a deep caramel flavor with cooking. The bourbon, butter, and cream help on that level too. As far as holding their flavor as well as texture, golden delicious and Braeberns have continually proven solid apple choices.So there you have it, happy baking and be sure to let us know what you think if you give this pie a try.

We’re hungry for feedback and would love to hear yours!

 Photo: Gina Yu

Apple of My Pie 


     11/4 cups all-purpose flour, divided

     1 tablespoon sugar

     1/2 teaspoon kosher salt

     10 tablespoons unsalted butter, cut into (1/4-inch) cubes

     2-3 tablespoons cold water

1. Combine 3/4 cup flour, sugar, and salt in a large bowl, stirring with a whisk. Evenly sprinkle butter cubes over flour mixture. Cut butter into flour mixture, using your fingertips, until just incorporated and clumps begin to form. Sprinkle remaining remaining flour over dough; cut flour into dough using your fingertips. Sprinkle water over dough; fold and press until water is absorbed and dough comes together to form a ball. Flatten dough into a disk; wrap tightly with plastic wrap. Refrigerate 2-3 hours.


     13/4 pounds golden delicious apples

     11/2 pounds Braebern apples

     1/2 cup granulated sugar

     1/4 cup light brown sugar

     1/2 teaspoon cinnamon

     3 tablespoons tapioca flour, divided

     1 tablespoon apple cider vinegar

     2 tablespoons bourbon

     2 tablespoons heavy whipping cream

     2 tablespoons unsalted butter, melted

     1/2 teaspoon kosher salt


     1 cup old fashioned oats

     1/2 cup all-purpose flour

     1/2 cup graham cracker crumbs

     1/2 cup light brown sugar

     1/2 teaspoon cinnamon

     1/4 teaspoon kosher salt

     1 stick unsalted butter, slightly softened

1. Preheat oven to 425°. Remove dough from refrigerator. Roll dough into an 11-inch round on a lightly floured surface. Transfer dough to a 91/2-inch pie pan; gently press into edges of pan and seal any tears. Fold overhanging dough over edge of pie pan to form a crust (crimp as desired). Transfer pie pan to refrigerator until ready to fill.

2. Heat 8 cups water in a large saucepan over high heat; bring to a boil. While water is heating, peel, core, and slice apples into 1/8-inch-thick slices; transfer apple to a large bowl. When water reaches a boil, pour over apple slices; let stand 10 minutes. Drain well; pat slices dry with a clean towel. Return apples to bowl. Add sugars, cinnamon, and 2 tablespoons tapioca flour to bowl; toss to combine.

3. Combine remaining 1 tablespoon flour and next 5 ingredients (through salt) in a small bowl, stirring with a whisk until smooth. Pour mixture over apples; toss to combine.

4. Combine oats and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Cut butter into oat mixture using your fingertips until clumps form.

5. Pour apples into prepared pie shell; gently press into an even layer using a rubber spatula. Sprinkle crumb topping evenly over top. Bake at 425° for 10 minutes; reduce heat to 375°. Lay a sheet of aluminum foil over top of pie to prevent topping from over-browning; continue baking 30 to 35 minutes or until done, rotating halfway through baking. Cool on a wire wrack.

_MG_9880 Photo: Gina Yu

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