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Apple Pie

Makes one 9-inch pie


  • All-Butter Pie Dough, double-crust
  • 6 to 8 apples, peeled and cut into 1/4-inch slices
  • 2 teaspoons fresh lemon juice
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon salt
  • Egg wash (1 egg to 1 tablespoon milk, beaten)
  • Coarse sugar, as needed


  1. Prepare crust using the all butter double-crust, bottom crust fitted in pie pan and chilled, top crust rolled out into a 11-inch round.
  2. Preheat the oven to 375 degrees F and set the rack in the lowest position.
  3. Using a pastry wheel, cut twelve 1-inch wide strips of dough from the top crust. Set aside. In a medium bowl, combine the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, allspice, and salt. Toss to combine. Immediately layer the apples in the prepared bottom crust, arranging and pressing them to eliminate gaps and air pockets.
  4. Brush the edge of the bottom crust with water and gently weave and arrange the dough strips on top of the filling to create a lattice top. Trim the edges flush with the edge of the bottom crust and press them to seal. Turn the edge under and decoratively crimp the edges as desired. Place the pie on a rimmed baking sheet. Brush the top with egg wash and sprinkle liberally with coarse sugar.
  5. Bake for 30 minutes, then rotate the pie and reduce the oven temperature to 350°F. Continue baking until bubbly, 60 to 70 minutes more. Remove the pie from the oven and place it on a cooling rack. Let cool for 2 to 3 hours. The filling will continue to thicken and set as the pie cools.

Copyright © 2019 The Culinary Institute of America

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