Loaded Apple Pie

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Flaky bottom crust, cookie-like top shell, flavorful apple filling…this pie is loaded, and it’s not that hard to make! Believe me, it was the first pie I ever baked :)!

I used a few recipes from How to Bake by Nick Malgieri and added a few extra spices, here and there.

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  • 8

Ingredients

  • Bottom Crust - Flaky Pie Dough:
  • 1 1/2 cups bleached all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp baking powder
  • 8 TBSP butter (lots of butter in this recipe!)
  • 2 TBSP cold water
  • ...................................
  • Top Shell - Sweet Dough:
  • 1 1/4 cup bleached all-purpose flour
  • 3 Tablespoon sugar
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 Tablespoons butter
  • 1 egg
  • ...............................
  • Pie Filling:
  • 2 lbs apples (I used a mix of Fuji and Golden Delicious; I'm not a fan of really tart apples)
  • 2/3 cup light brown sugar
  • 2 Tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon finely grated lemon zest
  • .......................................
  • Crumble Topping:
  • (This goes on top of the pie filling - this is an extra thing I added to the pie, but it makes a big difference)
  • 3 Tablespoons applesauce
  • 1/3 cup light brown sugar
  • 1 cup flour
  • 3-4 Tablespoons butter
  • 2-3 Tablespoons apple juice

Preparation

Step 1

For the Pie Filling:
Everything gets mixed together in one bowl, minus the crumb topping That gets sprinkled on top of the pie before it gets covered with the top crust).

For the Crumb Topping:
Mix all ingredients together with fingertips until they resemble coarse crumbs.

For the Pie Crusts:
After I mixed all the ingredients together in a bowl with a fork, I put them in the freezer for about 15 minutes (the recipe said to refrigerate them for at least an hour before use, but I didn't want to wait that long.

I rolled each of the pie doughs out separately between two sheets of parchment paper, making sure to add flour to the bottom paper and the top of the dough before rolling the dough out into a circle shape large enough to fit/cover the pie pan.

After I arranged the crust in the pie pan, added the filling, then sprinkled the crumbly topping on top of the filling, I topped the pie with the shell. I then pinched the crust and shell together with my thumb, making sure to keep an even distance as my thumb went around the pie.

Before placing the pie in the oven to bake, make sure there are some small slits on the top shell of the pie so that air can escape while the inside of the pie bakes. I wish I could've created a great design (maybe after a few more pies), but I just used a knife to make a tulip shaped design/slit on top of the pie.

The recipe I followed said to bake the pie for 40 minutes at 375, I feel that is too long, since my pie came out a little charred around the edges. I think 30 minutes would've been perfect, next time I'll make sure to monitor it a little more. But here's a great tip a friend gave me: cover the edges of the pie with foil so they don't burn, apparently, burning is common (too bad I didn't know this ahead of time :D!)

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