Apple Pie with Mixed-Apple Filling and Crust
Apple Pie
A warm, nostalgic pie using three apple varieties for layered flavor and a tender crust.
Nutrition (per serving)
This Apple Pie celebrates three apple varieties—Granny Smith, Honeycrisp and Gala—each used in equal measure to build a filling that's tart, crisp and sweet all at once. The name is a nod to that trio: three cups of each variety combine for a deep, layered apple flavor that sings through the butter-kissed crust.
The technique is straightforward but rewarding: a simple homemade pie dough you can make ahead, a spiced, lightly thickened apple filling, and a flaky top (lattice or full lid) brushed with an egg wash for color. It's comforting, perfect for gatherings, and lovely served warm with vanilla ice cream.
Ingredients
- Granny Smith apples, peeled, cored and sliced:3 cups
- Honeycrisp apples, peeled, cored and sliced:3 cups
- Gala apples, peeled, cored and sliced:3 cups
- Granulated sugar:2/3 cup
- Packed light brown sugar:1/4 cup
- Cornstarch:3 tbsp
- Ground cinnamon:1 tsp
- Ground nutmeg:1/4 tsp
- Salt (for filling):1/8 tsp
- Fresh lemon juice:1 tbsp
- Vanilla extract:1 tsp
- Unsalted butter, cut into small pieces (for filling):2 tbsp
- All-purpose flour (for crust):2 1/2 cups
- Salt (for crust):1 tsp
- Granulated sugar (for crust):1 tbsp
- Unsalted butter, cold and diced (for crust):1 cup
- Ice water:6-8 tbsp
- Large egg (for egg wash):1 piece
- Water (for egg wash):1 tbsp
- Coarse sugar (optional, for sprinkling):1 tbsp
Instructions
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Make the dough: In a large bowl combine 2 1/2 cups flour, 1 tsp salt and 1 tbsp sugar. Cut in 1 cup cold diced butter until mixture resembles coarse crumbs.
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Add 6–8 tbsp ice water, a tablespoon at a time, until dough holds together when pinched. Divide into two disks, wrap and chill at least 30 minutes.
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Preheat oven to 400°F (205°C). Prepare a 9-inch pie dish and set aside.
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Prepare the filling: In a large bowl toss the sliced apples with 2/3 cup granulated sugar, 1/4 cup brown sugar, 3 tbsp cornstarch, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp salt, 1 tbsp lemon juice and 1 tsp vanilla.
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Roll out one dough disk on a lightly floured surface to fit a 9-inch pie dish. Transfer to the dish and trim the edge to leave a 1/2-inch overhang.
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Pour the apple filling into the crust and dot with 2 tbsp unsalted butter cut into small pieces.
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Roll out the second dough disk and cut into strips for a lattice top, or roll whole for a double-crust pie. Lay over the apples, seal and crimp the edges. Trim excess dough.
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Whisk the egg with 1 tbsp water and brush the top of the pie. Sprinkle coarse sugar over the crust if using. Cut a few small slits in a full top crust to vent.
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Bake at 400°F for 20 minutes, then reduce oven to 375°F (190°C) and bake 30–35 minutes more, until crust is deep golden and filling bubbles thickly through vents.
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Cool the pie on a rack at least 2 hours to set the filling before slicing. Serve warm or at room temperature with vanilla ice cream, if desired.
Tips & Notes
- Use a mix of tart, sweet and crisp apples for the best texture and depth—don’t skimp on variety.
- Chill the dough well; cold butter makes for a flakier crust. If the butter softens while working, chill the assembled pie for 15 minutes before baking.
- If the crust browns too quickly, cover the edges with foil or a pie shield after the first 25 minutes of baking.
- Let the pie cool for at least 2 hours so the filling firms up—warm is delicious, but slicing too soon makes it runny.
