Every once in a while, we all just need a slice of good ol’ fashioned Apple Pie.

Here’s what you’ll need to make this Cedar & Silk favorite:


  • 1 hr. for the crust (best to make it ahead)
  • Pie Prep: 30 mins.
  • Cook Time: 45 mins. (425ºF)


  • Cook’s Illustrated Foolproof Pie Dough Recipe… hands-down, THE BEST. Vodka is added to the dough so it can be chilled, but still manipulated! It doesn’t disrupt the flavor, and cooks out in the oven- genius!
  • Tip: Make 2 batches if you want plenty for a top


  • 4 or 5 sour apples… the crisper and fresher, the better
  • 1/4 cup sugar
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. cinnamon
  • 1 – 2 tsp. lemon juice
  • pinch of lemon zest (Meyer lemons are the best!)
  • Topping (Optional): 1/4 stick of cold butter cut into small pieces, 1/4 cup brown sugar

Egg Wash (mix the two together and brush on dough before going in oven):

  • 1 egg yolk
  • 1-2 tbsp. milk

Start with the crust.

  • If you don’t have the time or desire to tackle a pie crust from scratch, don’t fret. A box of Jiffy or some Pillsbury Refrigerated Pie Crusts will do the trick… no one has to know, and the apples are the star of the show anyway!

Apple Pie Dough


  • Peel, core, and slice apples into 1/4 in. crescent pieces
  • Mix apples in a large bowl with sugar, nutmeg, cinnamon, lemon juice, and lemon zest

Apple Pie Prep


  • Roll out pie crust dough on floured surface to about 1/4 in. thick and just larger than baking dish of choice
  • Transfer into dish by rolling it up on your rolling pin (below), then unrolling it into the dish so it looks like the above picture.
Rolling Pin Transfer Method
Rolling Pin Transfer Method

Tip: the point of making the vodka dough is so the crust is pliable at cold temps, if it warms up, put it back in the fridge for a bit. The colder it is going into the oven, the flakier and more delicious the crust!

  • Fill your crust with apples. You can organize them neatly in layers or just dump them in… whatever fits your style.

Apple Pie Filling

  • Add optional topping- dot with pieces of butter and sprinkle with brown sugar. This makes an extra-gooey, caramelized layer at the top, but adds some fat and calories, so I’ll leave it up to you!

Top your pie.

There are SO many options, but they all ultimately fall under one of two categories: open or closed.

  • Closed (2-crust): Roll out second dough and get creative; cut strips for a lattice (seen here), use a cookie cutter to make a bunch of small pieces to layer, or keep it simple by using the rolled out dough as is and crimping. Tip: a fork is a great crimping tool.  Brush dough with egg wash.
Lattice Apple Pie 1
Lattice Style Apple Pie
  • Open: Clean up and crimp the edge of bottom crust or fold the extra over the top of the apples for a Gallette-style finish (see picture). Top with a crumble (small pieces of butter, some brown & granulated sugar, and a handful of oats works great). Brush exposed crust with egg wash.
Gallette Style Pie 1
Gallette Style Apple Pie

Bake 40-45 mins. at 425°F

Cover edge of crust with 2 to 3-inch wide strips of foil for first 15 to 20 minutes of baking. Bake 40 to 45 mins. or until apples are tender and crust is golden brown.

Let it cool off a bit on a rack, then enjoy the fruits of your labor Cayley


Lattice Apple Pie

One thought on “CLASSIC APPLE PIE

  1. Nothing better than a piece of fresh apple pie! I’ll take mine with a slice of cheddar please.

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