A simple yet utterly delicious recipe for what many consider “the best apple pie,” made incredibly easy with the nearly hands-free assistance of a food processor for both the crust and the filling preparation.

Ingredients

• 1 double-crust pie dough, refrigerated (*see below for recipe details on how to make this perfect crust*)
• 2 tablespoons all-purpose flour, plus additional for dusting your workspace to prevent sticking
• 3/4 cup granulated sugar, plus a little extra for sprinkling on top of the crust for a beautiful finish
• 1/2 teaspoon ground cinnamon, for that classic warm spice
• 1/4 teaspoon ground nutmeg, to complement the cinnamon
• 1/4 teaspoon salt, to balance the sweetness and enhance flavors
• 1/8 teaspoon allspice, adding another layer of aromatic warmth
• 3 large Granny Smith apples (approximately 1.5 pounds), peeled, cored, and ready for slicing. These provide a crucial tartness and firm texture that holds up well during baking.
• 4 large McIntosh apples (approximately 2 pounds), peeled, cored, and sliced. McIntosh apples add a lovely sweetness and become beautifully tender, contributing to a rich, saucy filling.
• 1 Tbsp. fresh lemon juice, to prevent apples from browning and to brighten the flavors
• 1 large egg white, lightly beaten, for an egg wash that gives the crust a gorgeous golden sheen
• (Optional) Vanilla ice cream or homemade whipped cream for serving, the perfect accompaniments to a warm slice of pie.

Instructions

1. Prepare for Baking: Begin by preheating your oven to 375 degrees Fahrenheit (190°C). Lightly grease a standard 9-inch pie plate with cooking spray to ensure your pie doesn’t stick.
2. Roll Out the Dough: On a generously floured surface, roll out both pieces of your chilled double-crust pie dough into large circles. Aim for the slightly larger piece to be at least 12-inches in diameter (for the bottom crust) and the smaller piece around 10-inches in diameter (for the top). Carefully transfer the larger dough circle to your prepared pie plate, gently pressing it in to line the entire bottom and sides. Ensure the dough extends at least 1/2-inch beyond the rim of the plate. Cover the pie plate gently with plastic wrap and refrigerate while you prepare the filling to keep the crust cold and firm.
3. Mix Dry Spices: In a large mixing bowl, whisk together the 3/4 cup sugar, cinnamon, salt, and allspice until they are thoroughly combined. This spice mixture will coat your apples evenly, ensuring every bite is flavorful. Set this aside.
4. Prepare and Coat Apples: Attach the slicing disc to your food processor. Carefully slice all the peeled and cored apples thinly and uniformly using the food processor. (If you don’t have a slicing disc, a sharp knife can also be used, but aim for consistent thickness for even cooking.) Immediately toss the sliced apples with the lemon juice in a separate bowl until every slice is evenly coated. This step prevents oxidation and adds brightness. Then, transfer the lemon-coated apples to the large bowl with the flour and spice mixture. Gently toss everything together until the apples are fairly evenly coated, ensuring a beautiful, thickened filling.
5. Assemble the Pie: Retrieve your chilled pie shell from the refrigerator. Turn the fruit mixture, including any accumulated juices, into the pie shell. Mound the apples slightly higher in the center, as they will cook down during baking. Carefully center the second (10-inch) pie crust over the apples. Trim the edges of both the top and bottom crusts, leaving about 1/2-inch overhang beyond the pie pan lip. Now, tuck this overhang underneath itself so that the folded edge is flush with the rim of the pan. Firmly flute the edge or press with the tines of a fork to create a decorative and sealed crust. Cut 4 small slits in the center of the top dough, which will allow steam to escape during baking and prevent the crust from puffing up excessively.
6. Chill and Glaze: Return the assembled pie to the freezer for 10 minutes. This quick chill helps the butter in the crust firm up, leading to a flakier result. After chilling, remove the pie and brush the top crust evenly with the lightly beaten egg white. Sprinkle a few pinches of the extra sugar over the egg-washed crust for a sparkling, sweet finish. To prevent the edges from browning too quickly, lightly cover them with aluminum foil or a specialized pie crust shield.
7. Bake to Perfection: Place the pie in the preheated oven and bake for 40 minutes with the crust edges shielded. After 40 minutes, carefully remove the aluminum foil or pie crust shield. Continue baking for an additional 20 minutes, or until the entire crust is a deep golden brown and you see the fruit juices just barely beginning to bubble and seep out of the steam vents. This indicates the filling is cooked through.
8. Cool and Serve: Once baked, transfer the apple pie to a wire rack and allow it to cool completely to room temperature before attempting to slice it. This crucial step takes at least 3 hours, allowing the filling to set properly, preventing it from collapsing when cut. Patience is key for the perfect slice!

For the essential foundation of this incredible pie, here is my absolute favorite, foolproof all-butter DOUBLE pie crust recipe, perfect for use with a food processor:

Ingredients for All-Butter Pie Crust:

• 2 3/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted cold butter, cut into 1/4-inch cubes. Keeping the butter very cold is vital for a flaky crust!
• 1/2 cup ice-cold water, or slightly more if needed. Using ice water helps keep the butter cold and prevents the dough from becoming tough.

Instructions for All-Butter Pie Crust:

To make the dough, add the flour, sugar, and salt to the bowl of your food processor. Pulse a few times until these dry ingredients are well-blended. Next, scatter the cold butter cubes over the flour mixture. Pulse 7-8 times in short bursts to cut the butter into the flour. The butter pieces should be about the size of small peas. Remove the lid and use a fork to fluff the mixture, ensuring it’s not sticking to the sides or bottom of the food processor bowl. Drizzle half of the ice-cold water over the dry ingredients, then pulse another 5-6 times until the mixture starts to look crumbly. Fluff the pastry again with a fork, then sprinkle on the remaining water. Pulse 5-6 more times, just until the pastry begins to form small clumps and looks uniformly crumbly. Be careful not to over-process! If the dough completely balls up and sticks together around the center blade, you have pulsed too far, and the crust may be less flaky.

Carefully transfer the crumbly dough to a large bowl. Use your hands to gently pack it into a cohesive ball, much like you would a snowball. Divide the dough into two pieces, with one slightly larger than the other; this larger piece will form the bottom crust of your pie, providing a sturdy base. Briefly knead each ball of dough just a few times, then flatten each into a perfectly round disk, approximately 3/4-inch in thickness. Wrap each disc tightly in plastic wrap and refrigerate for at least one hour before you plan to roll them out. This chilling period is crucial for the dough to relax and for the butter to firm up, making it easier to handle and contributing significantly to that desired flaky texture.

This pie crust recipe is a tried-and-true adaptation, inspired by techniques from trusted baking guides like “The New Best Recipe” and “Pie.”