Bobby Flay Apple Pie Recipe

This delicious Bobby Flay-style homemade apple pie is the perfect blend of sweet and tart, cinnamon-spiced apples nestled in a flaky, all-butter golden crust. Easy to make with pantry staples, it’s a classic dessert that’s always a hit. By pre-cooking the filling, you guarantee a perfect, non-runny slice every time. Whether served warm with ice cream or enjoyed on its own, this timeless treat is pure comfort in every bite.

Bobby Flay Apple Pie Ingredients

For the All-Butter Pie Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• ½ cup ice water

For the Apple Filling:

• 2 lbs firm, tart apples (like Granny Smith)
• 2 lbs firm, sweet apples (like Honeycrisp or Gala)
• 1 lemon, juiced
• 1 cup packed light brown sugar
• ¼ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon salt
• 4 tablespoons unsalted butter

For Assembly:

• 1 large egg, beaten with 1 tbsp of water (for egg wash)
• 2 tablespoons coarse sugar (like turbinado or demerara), for sprinkling

How To Make Bobby Flay Apple Pie

1. Make the Pie Dough: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold, cubed butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in the ice water and mix with a fork until the dough just comes together.
2. Chill the Dough: Divide the dough into two equal parts and flatten each into a 1-inch thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour.
3. Cook the Apple Filling: Peel, core, and slice the apples about ¼-inch thick. In a large Dutch oven or pot, melt the butter over medium heat. Add the apples, lemon juice, brown sugar, flour, and all the spices. Cook, stirring, for 10-15 minutes, until the apples have softened but still hold their shape, and the sauce has thickened.
4. Cool the Filling: Transfer the apple filling to a baking sheet and spread it out in a single layer to cool completely. This is a crucial step.
5. Assemble the Pie and Bake: Preheat the oven to 425°F. On a lightly floured surface, roll one portion of the chilled dough into a 12-inch circle and carefully place it into a 9-inch pie plate. Fill the crust with the completely cooled apple mixture.
6. Add the Top Crust and Bake: Roll out the second portion of dough and place it over the apple filling. Trim and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape. Brush the top with the egg wash and sprinkle generously with coarse sugar.
7. Bake and Cool: Place the pie on a baking sheet to catch any drips. Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F and bake for another 35-45 minutes, until the crust is a deep golden brown and the filling is bubbly. Let the pie cool on a wire rack for at least 4 hours before slicing to allow the filling to set.

Recipe Tips

• How to get a flaky, not tough, pie crust? The most important secret is to use very cold butter and ice water, and to not overwork the dough. You want to see small, visible pieces of butter in your dough, as these will create steam and flaky layers when baked.
• How to prevent a soggy bottom crust? Pre-cooking the apple filling and then letting it cool completely is the non-negotiable professional trick. This removes much of the excess water from the apples before they go into the pie, ensuring the bottom crust bakes up crisp, not soggy.
• Why do I have to let the pie cool for so long? This is another crucial step! If you slice into a hot fruit pie, the molten juices will run everywhere. Letting the pie cool for several hours is the secret that allows the filling to cool, thicken, and set up into a perfect, clean, sliceable consistency.
• What are the best apples for pie? As the recipe suggests, using a mix of firm-tart apples (like Granny Smith) and firm-sweet apples (like Honeycrisp) provides the perfect balance of flavor and ensures the filling has a wonderful texture, not just mush.

What To Serve With Apple Pie

This is a classic American dessert that is a staple for a reason. It is traditionally and most deliciously served warm with:

• A scoop of high-quality vanilla bean ice cream.
• A dollop of fresh, unsweetened whipped cream.
• A slice of sharp cheddar cheese melted on top or served on the side, for a classic New England-style pairing.

How To Store Apple Pie

• Room Temperature: A fruit pie like this can be stored, loosely covered, at room temperature for up to 2 days.
• Refrigerate: After two days, it’s best to store the pie, covered, in the refrigerator for up to two additional days.
• Reheat: Reheat individual slices in the microwave or place the entire pie in a 350°F oven for 10-15 minutes until warmed through.

Apple Pie Nutrition Facts

• Serving: 1 slice (1/8th of pie)
• Calories: 580 kcal
• Carbohydrates: 78g
• Protein: 6g
• Fat: 30g
• Saturated Fat: 15g
• Sugar: 48g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Throwdown Pumpkin Pie Recipe
• Bobby Flay Chicken Milanese Recipe
• Bobby Flay Cioppino Recipe