Maida’s Big Apple Pie

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Preparation info

  • Makes one 12 inch 30 cm ) pie, about


    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

Years ago, my friend and mentor Maida Heatter told me about making an apple pie like this. I think the first time I prepared it was for an episode of Cooking Live on the Food Network, back when I used to do a baking segment every Friday on Sarah Moulton’s popular show. It’s a fast, easy way to make a large pie for a crowd—it’s perfect for Thanksgiving or just about any time you want a good, old-fashioned apple pie. The filling uses two different apples: Granny Smiths are firm and hold their shape, while the Golden Delicious will disintegrate somewhat, binding the apple slices in a chunky applesauce.


Apple Filling

  • 4 tablespoons (½ stick) unsalted butter
  • pounds (1⅛ kg) Granny Smith or other tart apples, peeled, halved, cored, and each half cut into 6 wedges
  • pounds (1⅛ kg) Golden Delicious apples, peeled, halved, cored, and each half cut into 6 wedges
  • 1 cup sugar
  • cup light brown sugar, firmly packed
  • 1 teaspoon ground cinnamon
  • One double batch Rich Pie Dough
  • Egg wash: 1 large egg well beaten with a pinch of salt
  • Sugar for sprinkling on the pie before baking
  • 1 round pizza pan, 12 to 14 inches (30 to 35 cm) in diameter, buttered


  1. For the filling, melt the butter in an enameled cast-iron Dutch oven or other large pan with a cover. Add the apples and sprinkle with the sugars and cinnamon. Cover the pan and cook over medium heat for 5 minutes, until the apples have exuded their juices. Uncover and continue cooking, stirring occasionally, until the apples are tender. About ⅓ will have disintegrated, and the rest of the apple slices should remain intact. Cool the filling. The filling may be made several days in advance and stored, covered, in the refrigerator.
  2. Set a rack on the lowest level and preheat the oven to 375°F (190°C).
  3. Roll the Rich Pie Dough into a circle about 16 inches (40 cm) in diameter and center it on the pan. Spoon the filling into the middle, leaving a -inch (6-cm) border of dough uncovered. Fold in the uncovered dough toward the center of the pie, leaving an uncovered space in the center. Brush the top of the folded-over dough with the egg wash and sprinkle with the sugar.
  4. Bake the pie until the dough is a golden color and the filling is bubbling, about 40 minutes. Cool on a rack.


Slide the pie to a large platter or cutting board to serve it. This is fine on its own, but is also very good with a little sweetened whipped cream.


Keep the pie loosely covered with plastic wrap on the day it is baked. Wrap leftovers and keep at room temperature. Reheat at 375°F (190°C) for 5 minutes and cool slightly before serving again.