How Long To Bake Apple Pie At 400

Yield: Yields one 9-inch double-crust pie.

Servings: viii to ten.

Ingredients

1-1/2 to ane-3/four lb. Cortland apples (nigh 4 medium)
ane lb.Granny Smith apples (nearly 2-i/2 medium)
2 tsp. fresh lemon juice
2/three cup packed light brown sugar
i/4 cup plus 1 Tbs. granulated sugar
3 Tbs. cornstarch
1/2 tsp. ground cinnamon; more than to gustatory modality
ane/4 tsp. kosher table salt
one/8 tsp. ground nutmeg
one large egg white
2 tsp. unsalted butter, softened, plus ane Tbs. common cold unsalted butter cut into small (1/iv-inch) cubes
four to six Tbs. all-purpose flour
1 recipe Flaky Pie Pastry

Nutritional Sample Size based on ten servings
Calories (kcal) : 460
Fatty Calories (kcal): 200
Fat (thou): 23
Saturated Fat (thou): x
Polyunsaturated Fat (one thousand): three.five
Monounsaturated Fat (k): vii
Cholesterol (mg): thirty
Sodium (mg): 230
Carbohydrates (g): 60
Fiber (g): ii
Protein (1000): 4

Preparation

Position two oven racks in the lower third of the oven and heat the oven to 400°F.

Make the filling:

Skin the apples, cut each in half from top to bottom, remove the cores with a melon baller, and trim the ends with a paring knife. Lay the apples, cutting side down, on a cutting board. Cut the Cortland apples (below left) crosswise into 3/4-inch pieces, and then halve each piece diagonally. Cutting the Granny Smith apples (below right) crosswise into 1/4-inch slices, leaving them whole. Put the apples in a large bowl and toss with the lemon juice.
Combine the brown sugar, 1/4 cup of the granulated sugar, cornstarch, cinnamon, kosher salt, and nutmeg in a modest bowl. (Don't add this to the fruit yet.)
In a small dish, lightly beat the egg white with 1 teaspoon water. Set aside.

Assemble the pie:

Butter a 9-inch ovenproof glass (Pyrex) pie plate, including the rim, with the 2 tsp. of softened butter.
Rub 2 to 3 Tbs. of flour into the surface of a pastry cloth, forming a circle about 15 inches beyond, and also into a rolling pin stocking. If you lot don't have a pastry cloth, rub the flour into a large, smooth-weave, cotton wool kitchen towel and use a floured rolling pivot. Whorl one of the disks of dough into a circumvolve that's 1/viii inch thick and about 15 inches across.
Lay the rolling pin across the upper tertiary of the dough circle; lift the pastry textile to gently drape the dough over the pin and then roll the pivot toward you, wrapping the remaining dough loosely around it. Hold the rolling pin over the near edge of the pie plate. Assuasive for about a 1-inch overhang, unroll the dough abroad from you lot, easing it into the contours of the pan. If the dough isn't centered in the pan, gently adjust information technology and then lightly press it into the pan. Take care not to stretch the dough. If it tears, simply printing information technology back together—the dough is quite forgiving.
Castor the lesser and sides of the dough with a light coating of the egg-white wash (y'all won't need all of it). Leaving a 1/4-inch overhang, cut around the edge of the dough with kitchen shears.
Combine the sugar mixture with the apples and toss to coat well. Mound the apples in the pie plate, rearranging the fruit as needed to brand the pile compact. Dot the apples with the 1 Tbs. cold butter cubes.
Rub another ii to 3 Tbs. flour into the surface of the pastry fabric and stocking. Gyre the remaining dough into a circumvolve that's 1/8 inch thick and nearly 15 inches beyond. Use the rolling pin to move the dough. As you unroll the dough, heart it on peak of the apples. Place your hands on either side of the top crust of the pie and ease the dough toward the centre, giving the dough plenty of slack. Leaving a 3/4-inch overhang, trim the top layer of dough around the rim of the pie plate. Fold the top layer of dough under the bottom layer, tucking the two layers of dough together. Printing a lightly floured fork effectually the border of the dough to seal information technology, or flute the border of the dough with lightly floured fingers.
Lightly brush the top with common cold water and sprinkle the surface with the remaining 1 Tbs. carbohydrate. Make steam vents in the dough by poking the tip of a paring pocketknife through it in a few places; information technology's important to vent well and then that the steam from the cooking apples won't build up and crack the pinnacle of the crust.

Bake the pie:

Encompass the rim of the pie with aluminum foil bands. This will forbid the edge of the chaff from overbrowning.
Place a rimmed baking sail or an aluminum foil baste pan on the oven rack beneath the pie to catch whatsoever juices that overflow during baking. Set the pie on the rack above.
Broil until the height and bottom crusts are gilded brown and the juices are bubbling, 60 to 75 minutes; to thicken, the juices must boil, and then look for the bubbling through the steam vents or through cracks near the edges of the pie and heed for the sound of bubbles juices. During the final 5 minutes of baking, remove the foil bands from the edges of the pie. Absurd the pie at least three hours and upwardly to overnight earlier serving.

Brand Ahead Tips

The pie will keep at room temperature for up to one day. For longer storage, cover with aluminum foil and refrigerate for upward to 5 days; reheat earlier serving in a 325°F oven until warmed through, well-nigh xx minutes.

(38 ratings) Read Reviews

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Reviews (37 reviews)

cozette | 05/25/2018

Wonderfully flavored pie. The chaff is delicious.
kargardn | eleven/25/2017

Really delicious pie! I made it without using foil and it worked corking.
ShannonChick | 10/19/2017

A beautifully explained and illustrated recipe. I made mine and it's turned out PERFECT.
logano | 01/13/2017

Best pie I have always had. I used some gala apples, cut the brown carbohydrate a tad in the filling, and all butter in place of shortening (equal amount) in the crust because I don't continue shortening. I used a tin can pie pan and it did not require whatsoever blind blistering; I just followed the same directions they requite for a glass plate. The crust was the all-time I've ever eaten. Broiled for near seventy minutes total. The only things I would change is that I should have only broiled without the foil guards on the edge for most 2-three minutes, and I would take added an extra apple tree. It was already on the edge of burning with 5 minutes of exposure. Would have been perfect if not for that.