Apple Pie


Preparation info

  • Difficulty


  • Makes


    26 cm pie

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

A quintessentially American experience.



  • 250 g (9 oz/1 cup) cold unsalted butter, diced
  • 500 g (1 lb 2 oz/3⅓ cups) plain (all-purpose) flour
  • 1 teaspoon fine salt
  • 50 g ( oz) icing (confectioners’) sugar
  • 100 ml ( fl oz) cold water
  • 3 teaspoons cider vinegar


  • 11 small granny smith apples, peeled, cored and cut into small pieces
  • 100 g ( oz) light brown sugar
  • 3 teaspoons ground cinnamon
  • 1 vanilla bean, split lengthways and seeds scraped
  • tablespoons cornflour (cornstarch)
  • tablespoons lemon juice or cider vinegar
  • 50 g ( oz) unsalted butter


  • 1 egg yolk
  • 1 teaspoon water
  • 1 tablespoon raw (demerara) sugar


The Pastry

Using a food processor or butter knife, cut the butter into the dry ingredients until you have a crumbly consistency. Next, incorporate the water and vinegar by hand just until you have a smooth dough. Divide into two balls of the same size, wrap them in plastic wrap and refrigerate for at least 1 hour.

The Filling

Combine the apple pieces with the brown sugar, cinnamon and vanilla bean seeds. Blend the cornflour with the lemon juice or cider vinegar. Heat the butter in a large frying pan over medium heat. When it starts to sizzle, add the apples and cook them until they’re lightly browned on all sides — you may need to do this in batches. Add the cornflour and lemon juice mixture and continue to cook for 5 minutes, stirring. Remove from the heat and cool.

Shaping and Blind Baking

Preheat the oven to 180°C (350°F/Gas 4). If the pastry dough is too hard when it comes out of the refrigerator, let it soften. Butter and flour a 26 cm (10½ inch) pie dish. On a floured surface, roll out the balls of dough into two rounds large enough to hang over the edge of the dish by about 5 cm (2 inches). Place one of the rounds in the dish, then roll the overhang onto itself. Prick the pastry base with a fork, cover with baking paper and dried beans and bake for 15 minutes. Remove the paper and beans and return to the oven for about 5 minutes until dry and light golden.

Cooking and Serving

Pour the apple filling over the baked base. Cover with the second round of pastry dough, seal the edges by pinching them together with your fingers and make small incisions on the top to let the pie breathe. Brush the pastry with the mixture of egg yolk and water, then sprinkle with the sugar. Place in the oven and bake for about 45 minutes. Allow the pie to cool for 2 hours before cutting. Serve warm with a scoop of ice cream (my preference) or cold with whipped cream.