Chef John's Easy Apple Pie

19 Reviews

Prep: 30 min
Cook: 50 min
Ready In: 2 hr 20 min

“Not your traditional apple pie, this filling is caramelized apples held together with a very glossy, just-thick-enough apple syrup.” - by Chef John

Ingredients

6 tablespoons unsalted butter
1/4 cup white sugar
1/2 cup brown sugar
1 pinch salt
1/4 teaspoon ground cinnamon
1/4 cup water
1 (15 ounce) package double crust ready-to-use pie crust (such as Pillsbury®)
4 large red apples, cored and thinly sliced

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Metric US

Original recipe yields 1 9-inch pie

Directions

Preheat oven to 425 degrees F (220 degrees C).
Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Nutrition

Amount Per Serving (8 total)

Calories
454 cal
23%

Fat
25 g
38%

Carbs
56.6 g
18%

Based on a 2,000 calorie diet

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Reviews (19)

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leatherdale

Nov. 12, 2011

"I think this is a fantastic Apple pie! I have never used a store bought pie crust but I realise you were only experimenting, and yes you can use any ole apple to make an apple pie, I have tried them a..." See morell and they all work just fine! I will make this pie again for sure."

Mizblank

Dec. 18, 2011

"Excellent tasting and easy to make. The first one I made seemed to have too much syrup in it even after cooling. It was not big deal... I just drained the excess and it was fine. This time I didn't us..." See moree all of the caramelized syrup."

ranchwife

Nov. 26, 2011

"Not sure what went wrong. Maybe it's because I used regular salted butter since that's all I had on hand. But there was no "gooey caramel", just sauce the consistency of broth. Possibly boiling longer..." See more would help. Even after 15 extra minutes of cooking, the bottom crust was not done. Too many apples that didn't hold any semblance to pie. It looked great before cutting, and once I made some penuche and poured over the top, it served up like an apple crisp."

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