Apple Pie with Perfect Crust

About recipe

Renowned pastry chef Jim Dodge (Director of Specialty Culinary Programs for Bon Appetit Management Co. and Jury Chair of the Julia Child Award) joined us for “Pies & Prosecco”–a pie demo and tasting event at America’s Test Kitchen. Alongside Community Servings Chef Kevin Conner, Chef Dodge dazzled the audience with tips and techniques for how to make the perfect pie crust.

This apple pie has an incredibly flaky crust and an aromatic spiced apple filling that will perfume your kitchen. Is there a better way to greet your holiday guests?

Ingredients (serves 8)


  • 2 ½ cups unbleached all-purpose flour
  • ½ teaspoon salt
  • 8 ounces cold unsalted low moisture butter (European Butter)
  • 5 tablespoons cold water
  • 1 large egg white, beaten


  • 6 medium firm sour apples
  • ¾ cup sugar
  • ¾ teaspoon ground cinnamon
  • 1/8 tsp. ground allspice
  • 2 ½ Tbs. tapioca flour (starch) or cornstarch


For the crust:

  1. In the work bowl of a Cuisinart food processor with the metal blade, add the flour and salt. Cut the cold butter into about 1-inch square chunks and add to the flour mixture. Process for only until the machine hums and the mixture has formed a coarse meal, normally less than a minute. Add all the water and process until the dough starts to form a ball. Stop the machine and turn dough out onto a floured service.
  2. Turn dough out onto the dusted surface. Lightly dust the top of the dough with just a little more flour from the shaker, again this should only be a light dusting. Gather the dough gently with your cupped hands and needed it with a shallow movement to finish the dough, this should only need about 30 seconds, do not over knead the dough. Cut the dough in half and set half to the side, or if you kitchen is warm place it covered in the refrigerator.
  3. Dust top and bottom of dough lightly with flour to prevent the dough from sticking to the work surface or rolling pin. Once the dough is solid, divide it in half and place the two halves on a plate. Cover and chill until needed.
  4. Dust the work surface lightly with flour. Place one piece of dough in the center and dust the top with flour. Staring in the middle roll from the top to the bottom. Continue rolling until an oval forms. Always keep the dough and work surface dusted with flour while you roll to prevent the dough from sticking to the surface or rolling pin. Rotate the dough a quarter of the turn and continue rolling to form about a 13-inch circle. Fold the dough in half and unfold over a pie pan. Press the dough against the sides of the pan. Beat the egg white until smooth and without lumps. Brush the top edge of the dough with the egg.

For the filling:

  1. Peel and core the apples. Cut into about 1-inch cubes and place in a large mixing bowl. In a small bowl, mix together the ¾ cup sugar, spices and tapioca. Sprinkle over the apples and toss until the fruit is coated. Set aside until needed.


  1. Adjust oven rack to the lowest level and preheat to 425°F. The high heat ensures the bottom crust will be cooked. If you have a pizza stone place that on the rack and when ready to bake, place the pie on the hot stone. You will never have an undercooked bottom crust.
  2. Spoon the apple filling and juices into the bottom crust. Roll the remaining piece of dough, using the same method, into a 12-inch circle. Fold the dough in half and unfold over the top. Press the edge of the two layers of dough together fusing them together to form a rim that stands up on top of the outer edge of the pan. Crimp the rim using your index finger and thumb by gently press them together, DON’T PINCH! The crimped edge should sit on top of the rim of the pie pan.
  3. Paint top crust, but the crimped edge, lightly with egg white and dust lightly with about 1 teaspoon of sugar.
  4. Bake for about 10 minutes. Reduce oven temperature to 375°F. Rotate from front to back at least once during baking to ensure evening cooking and browning. Continue baking until the top is golden brown, juices are bubbling and slightly thickened, about 50-60 minutes.
  5. Remove from the oven and place on a rack to cool. Let pie sit for 4 hours before serving to allow the juices to settle. Serve at room temperature.
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