Joanna Gaines Apple Pie Recipe

This Joanna Gaines Apple Pie Recipe captures the essence of farmhouse baking with a robust, double-crust dessert. Distinguished by a filling that utilizes melted butter to create a rich, caramel-like sauce around the fruit, this pie balances the tart structural integrity of Granny Smith apples with the natural sweetness of Galas. It is a timeless centerpiece that requires a long cooling period to achieve the perfect slice.

Joanna Gaines Apple Pie Ingredients

The Crust (Double):

• 2 ½ cups All-Purpose Flour: The structural base for a flaky dough.
• 1 cup (2 sticks) Unsalted Butter: Very cold and cubed. This creates the steam pockets necessary for flakiness.
• 1 tablespoon Granulated Sugar: Adds a hint of sweetness to the pastry.
• 1 teaspoon Kosher Salt: Essential for flavor.
• ½ cup Ice Water: Plus more if needed to bind the dough.

The Apple Filling:

• 8 cups Apples: Peeled, cored, and sliced. A mix is mandatory: 4 Granny Smith (for tartness and hold) and 4 Gala or Honeycrisp (for sweetness).
• ½ cup Unsalted Butter: Melted. This is the Joanna secret; adding melted butter to the filling creates a richer sauce than cold butter dots.
• 1 cup Granulated Sugar: Sweetens the fruit and creates the syrup.
• ¼ cup All-Purpose Flour: To thicken the juices.
• 1 teaspoon Ground Cinnamon: The primary spice.
• ¼ teaspoon Ground Nutmeg: Adds warmth.
• 1 tablespoon Lemon Juice: Prevents browning and cuts the sweetness.
• 1 Large Egg: Beaten with 1 tablespoon water (for the egg wash).
• 1 tablespoon Turbinado Sugar: For sparking the top crust.

How To Make Joanna Gaines Apple Pie

1. Dough Hydration Protocol: In a food processor, pulse the 2.5 cups flour, 1 tablespoon sugar, and salt. Add the cold cubed butter and pulse until pea-sized crumbs form. Slowly stream in the ice water while pulsing just until the dough clumps together. Form into two discs, wrap in plastic, and refrigerate for at least 1 hour (Thermal Stabilization).
2. Fruit Oxidation Inhibition: Preheat the oven to 425°F (220°C). In a large bowl, toss the sliced apples with the lemon juice immediately to prevent browning.
3. Filling Synthesis: Pour the melted butter over the apples. In a small separate bowl, whisk together the 1 cup sugar, 1/4 cup flour, cinnamon, and nutmeg. Pour this dry mixture over the buttery apples and toss gently until every slice is coated in a thick, wet slurry.
4. Base Structural Assembly: On a floured surface, roll out the first disc of dough to a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Fill the crust with the apple mixture, mounding it slightly in the center to prevent a sunken top later.
5. Lattice Integration (Optional) or Sealing: Roll out the second disc. You can either place it whole over the apples (cutting slits for steam vents) or cut strips to create a lattice weave. Trim the overhang and crimp the edges tightly to seal the fruit juices inside.
6. Surface Texturization: Brush the top crust generously with the egg wash. Sprinkle with the turbinado sugar for a crunchy finish.
7. Convection Baking Phase: Bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 45 minutes. The pie is done when the crust is deep golden brown and the filling is bubbling visibly through the vents.
8. Viscosity Setting: Remove from the oven and place on a wire rack. Critical: Allow the pie to cool for at least 3 to 4 hours. The filling needs this time to gelatinize; cutting it hot will result in a soup-like consistency.

Recipe Tips

• Apple Variety Matrix: Never use 100% Red Delicious (too mushy) or 100% Granny Smith (too tart). The 50/50 blend of tart and sweet apples provides the complex flavor profile associated with Magnolia recipes.
• Crust Shielding: If the edges of the crust begin to brown too quickly before the center is cooked, wrap a strip of aluminum foil around the rim (or use a pie shield) for the last 20 minutes of baking.
• The Butter Pour: Many recipes dot cold butter on top of apples. Joanna’s method of mixing melted butter with the apples and sugar ensures a cohesive, caramel-like sauce from the very start of the baking process.
• Bottom Crust Integrity: To prevent a soggy bottom, bake the pie on a preheated baking sheet (pizza stone or metal sheet) on the lowest rack of the oven. The direct heat shocks the bottom crust.

What To Serve With Apple Pie

• Vanilla Bean Ice Cream: The classic “à la mode” pairing.
• Cheddar Cheese: A slice of sharp cheddar is a traditional savory counterpoint.
• Caramel Sauce: Drizzled over the top for extra sweetness.
• Strong Coffee: Balances the rich sugar and butter.

How To Store Apple Pie

• Room Temperature: Baked fruit pies can be stored covered at room temperature for up to 2 days.
• Refrigerate: For longer storage (up to 4-5 days), keep it in the fridge.
• Reheating: Reheat individual slices in the microwave, or put the whole pie in a 350°F oven for 15 minutes to crisp the crust.

Apple Pie Nutrition Facts

• Calories: ~480 kcal
• Fat: 24g
• Carbohydrates: 62g
• Protein: 4g
• Nutrition information is estimated per slice based on 8 servings.

FAQs

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