📋 Award-winning Apple Pie Recipe
This award-winning Apple Pie recipe is a Deluxe apple pie that has the perfect balance of tart to sweet with green apples and lemon zest in the filling. But the butter and whipped cream make it extra rich and creamy!Â
Servings 8 slices
Calories 450kcal
Equipment
Ingredients
- 3-4 LARGE peeled and cored thinly sliced green Granny Smith apples * like the size of the apple in the lead photo. If your apples are very small, use more
- 6 tablespoon white granulated sugar
- 6 tablespoon brown sugar
- â…“ cup all purpose flour
- 1 tsp cinnamon
- ¼ cup butter
- ½ tsp lemon zest
- 8 dollops whipped cream * can use spray can whipped cream
- 2 -9 inch pie shells (store-bought or homemade)
Garnish
- 1 teaspoon white granulated sugar
- 1-2 tablespoon milk, cream or whipping cream
Instructions
- Spray a 9"inch pie plate with non stick spray and place pie shell inside. Trim edges to fit if using homemade pastry.2 -9 inch pie shells
- Core and peel apples then slice thin.3-4 LARGE peeled and cored thinly sliced green Granny Smith apples
- Combine sugars, flour, cinnamon, then mix with apples. Spread apples mixture into unbaked pastry shell.6 tablespoon white granulated sugar, 6 tablespoon brown sugar, â…“ cup all purpose flour, 1 teaspoon cinnamon
- Cut butter with pastry cutter or knife. Or grate from frozen (as I do). *You can also grate refrigerated butter, but it's a little messier.¼ cup butter
- Dot apple mixture with butter and sprinkle with lemon zest.½ teaspoon lemon zest
- Dab mixture with whipped cream dollops.8 dollops whipped cream
- Then cover with top crust, sealing carefully by running water around the rim, then adding crust and using fork to mark and seal.
- Make 3 rows of slits (triangles) to allow steam to escape. 3 in outside rows and 2 in the middle.
- Brush on cream, milk or whipping cream and sprinkle granulated sugar. * I used whipped cream in this photo1 teaspoon white granulated sugar, 1-2 tablespoon milk, cream or whipping cream
- Bake in a hot oven 450 degrees f/232 degrees Cfor 10 minutes then reduce heat to 350 degrees F / 176 degrees C and continue baking for 20 to 30 minutes or until apples are cooked (fork can easily go through)Â
Garnish
- Serve with a scoop of vanilla ice cream or whipped cream with cinnamon sprinkles or whatever you desire.Â
Notes
*Note: Adapted from Deluxe Apple Pie, Five Roses Cookbook
Expert Recipe Tips:
- Freeze your butter before grating it. This keeps the pieces extra cold so they melt slowly in the filling, giving you a richer, creamier texture without mess.
- Use uniformly thin apple slices. Cutting them about ¼-inch thick ensures they soften evenly without turning mushy.
- Mix the sugars thoroughly with the flour and cinnamon before adding the apples. This evenly distributes the thickener so you don’t end up with gluey pockets in the filling.
- Dot generously with butter and whipped cream. This is what gives your pie its signature creamy, award-winning texture and prevents a dry filling.
- Seal the top crust really well. A good seal helps the filling cook properly, preventing leaks and ensuring consistent texture.
- Vent with multiple slits in rows. This allows steam to escape, keeps the crust from getting soggy, and prevents the top from doming or cracking.
- Brush the top with milk, cream, or whipped cream instead of an egg wash. It creates your signature golden, shiny finish without the hardness egg washes can cause.
- Start with a high oven temperature. The burst of heat sets the crust quickly so it stays crisp and flaky.
- Tent with foil if the crust browns too fast. Lightly shielding the top prevents burning while the apples finish cooking through.
- Let the pie cool completely before slicing. This allows the filling to firm up so the slices hold together beautifully.
Nutrition
Serving: 1slice | Calories: 450kcal | Carbohydrates: 58g | Protein: 3g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 18mg | Sodium: 254mg | Potassium: 141mg | Fiber: 2g | Sugar: 25g | Vitamin A: 250IU | Vitamin C: 3.3mg | Calcium: 28mg | Iron: 1.7mg
