Alton Brown Apple Pie Recipe

This Alton Brown Apple Pie is a flaky and spiced dessert, which calls for tart Granny Smith apples and a hint of lemon zest. It’s the ultimate American dessert, ready in about 4 hours (including cooling time).

Alton Brown Apple Pie Ingredients

• 2 (9-inch) pie crusts (homemade or high-quality store-bought)
• 7 large Granny Smith apples, peeled, cored, and sliced into ½ inch slices
• ½ cup granulated sugar
• ½ cup light brown sugar, loosely packed
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 1 tbsp lemon juice
• ½ tsp lemon zest (zest of half a lemon)
• 1 large egg, lightly beaten (for egg wash)
• 2 tbsp sanding sugar (optional, for sparkling crust)

How To Make Alton Brown Apple Pie

1. Prepare the dough: If making homemade crust, prepare it in advance and ensure the two discs are chilled in the refrigerator for at least 1 hour before rolling. If using store-bought, follow the package instructions for thawing.
2. Preheat and position: Place an oven rack in the center position. Preheat the oven to 400°F (204°C).
3. Macerate the apples: In a large mixing bowl, combine the sliced Granny Smith apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest. Toss well to coat every slice evenly. Let this sit for a few minutes while you roll the dough.
4. Roll the bottom crust: Remove one disc of pie dough from the fridge. Let it rest at room temperature for 5–10 minutes to soften slightly. On a lightly floured surface, roll the disc into a 12-inch circle about ⅛-inch thick. Carefully lay the crust into the bottom of a deep-dish pie plate.
5. Fill the pie: Spoon the apple filling into the bottom crust. Crucial Step: Discard the liquid juices that have accumulated at the bottom of the bowl. Do not pour them into the pie, or the bottom crust will be soggy.
6. Add the top crust: Roll out the second disc of pie dough into a 12-inch circle. Lay it gently over the apple filling.
7. Seal and crimp: Use a sharp knife to trim the excess dough along the outside edge of the pie plate. Lift the edges where the top and bottom crusts meet, gently press them together to seal, and fold them under. Crimp the edges with your fingers or a fork.
8. Vent and wash: Cut 4 slits in the top of the dough to allow steam to escape. Place the pie on a baking sheet to catch any drips. Brush the entire surface of the crust with the beaten egg wash and sprinkle generously with sanding sugar.
9. Bake (Stage 1): Cover the edges of the pie with a pie shield or a strip of aluminum foil to prevent them from burning. Bake at 400°F (204°C) for 25 minutes.
10. Bake (Stage 2): Carefully remove the pie shield/foil. Reduce the oven temperature to 375°F (190°C). Continue to bake for an additional 30–35 minutes, or until the top is deep golden brown and the juices are bubbling thick through the vents.
11. Cool: Remove from the oven. Allow the pie to cool at room temperature for at least 3 hours. This waiting period allows the filling to set; if you cut it warm, the filling will run out.

Recipe Tips

• Discarding the juices: The maceration step draws moisture out of the apples. By discarding this liquid before filling the pie, you prevent a “soup” from forming inside the crust, ensuring a crisp bottom without needing to pre-cook the filling.
• Apple choice: Granny Smith apples are the gold standard because their high acidity balances the sugar, and their firm texture holds up to the long baking time without turning into applesauce.
• Temperature drop: Starting at 400°F sets the pastry structure quickly (creating flakes), while dropping to 375°F allows the apples to cook through without burning the crust.
• Pie Shield: If you don’t have a metal or silicone pie shield, simply fold a 12-inch square of foil into quarters, cut out the center to make a ring, and gently place it over the crust edges.

What To Serve With Alton Brown Apple Pie

This classic pie needs classic toppings.

• Vanilla Bean Ice Cream: Served “à la mode” while the pie is slightly warm.
• Sharp Cheddar Cheese: A slice of cheese melted on top is a traditional variation.
• Whipped Cream: Freshly whipped and barely sweetened.
• Caramel Sauce: A drizzle adds extra decadence.

How To Store Alton Brown Apple Pie

• Room Temperature: The pie can be stored loosely covered at room temperature for up to 2 days.
• Refrigerate: For longer storage, cover and refrigerate for up to 4–5 days.
• Freeze: Baked fruit pies freeze well. Wrap tightly and freeze for up to 3 months. Thaw at room temperature and refresh in a 350°F oven.

Alton Brown Apple Pie Nutrition Facts

• Calories: 417kcal
• Protein: 4g
• Carbohydrates: 77g
• Fat: 12g
• Saturates: 4g
• Sugar: 46g
• Salt: 0.5g

Nutrition information is estimated per slice (based on 8 slices).

FAQs