Harvest Apple Pie

  • Active Time 15m
  • Total Time 1h 55m

Serves 6-8

Perhaps no dessert says casual country cooking as well as a homemade apple pie. Indeed, there is no more hospitable finale to a country inn feast than a wedge of this classic.


  • Savory pastry dough
  • 2 pounds Golden Delicious, Gravenstein or Granny Smith apples, peeled, cored and cut into slices 1/3 inch thick
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 1/2 tablespoons all-purpose flour
  • 5 tablespoons chilled unsalted butter, cut into pieces
  • 1 egg
  • 1 tablespoon water

Companion recipe: Savory Pastry Dough


Prepare the pastry dough as directed and refrigerate for 1 hour.

In a bowl, combine the apples, sugar, lemon juice, vanilla, nutmeg, cinnamon and salt. Toss until the apples are evenly coated. Add the flour and toss again to coat evenly. Cover and refrigerate until needed.

Preheat an oven to 375 degrees F. Lightly butter and flour a 9-inch pie pan and tap out the excess flour.

On a lightly floured work surface, divide the dough into thirds. Combine 2 of the pieces into 1 and, using a heavy rolling pin, roll out into a round 12 inches in diameter and about 1/8 inch thick. Carefully transfer the round to the prepared pan and press gently into the bottom and sides.

Turn out the apple mixture in the pastry-lined pan. Dot the top with the butter pieces.

Roll out the remaining pastry into a round about 10 inches in diameter. In a small bowl, whisk together the egg and water until blended. Using a pastry brush, brush the edge of the bottom pastry shell with a light coating of the egg mixture. Lay the second round on top and, using scissors, trim away all but about 1/2 inch of the overhanging dough. Then crimp the top and bottom edges to form a decorative rim. Cut a small slit in the top of the pie to act as a steam vent. Brush the top lightly with the egg mixture and place the pie on a baking sheet.

Bake until the crust is a rich golden brown, about 40-50 minutes. Remove from the oven, transfer to a rack and let cool slightly. Serve warm.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 806

nutrition information per serving

559 calories; 23g total fat; 85mg cholesterol; 195mg sodium; 85g carbohydrates; 3g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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