Classic Apple Pie

From Apple Pies

Classic Apple Pie

Why This Recipe Works

In the test kitchen, we have found that it’s difficult to produce an apple pie with a filling that is tart as well as sweet and juicy. We wanted to develop a classic apple pie recipe—one with the clean, bright taste of apples that could be ...

Why This Recipe Works

In the test kitchen, we have found that it’s difficult to produce an apple pie with a filling that is tart as well as sweet and juicy. We wanted to develop a classic apple pie recipe—one with the clean, bright taste of apples that could be made year-round, based on apple types that are always available in the supermarket. To arrive at the tartness and texture we were after, we had to use two kinds of apples in our pie, Granny Smith and McIntosh. The Grannies could be counted on for tartness and for keeping their shape during cooking; the Macs added flavor, and their otherwise frustrating tendency to become mushy was a virtue, providing a nice, juicy base for the harder Grannies. While many bakers add butter to their apple pie fillings, we found that it dulled the fresh taste of the apples and so did without it. Lemon juice, however, was essential, counterbalancing the sweetness of the apples. To give the apples the upper hand, we settled on quite modest amounts of cinnamon, nutmeg, and allspice.

 

Watch the Full Episode

Apple PiesSeason 2, Ep. 223

Every cook has horror stories about making apple pie—sometimes the crust is too tough, sometimes it is crumbly or unworkable. The test kitchen shows how to do it right with our pie dough recipe, which...