Best Fuji Apple Pie

This recipe makes the best apple pie ever, with a flaky all-butter crust overstuffed with sweet autumn apples.

After 40 years of refining our family recipe for apple pie I'm finally ready to share everything I've learned, including why Fuji apples make a better pie than Granny Smiths.

Course Dessert

Cuisine American, Best

Keyword butter, Christmas, crust, flaky, holidays, pie, Thanksgiving

Level Intermediate

Main Ingredient Fruit

Diet Vegetarian

Prep Time 30

Cook Time 1

Chill Time 1

Total Time 1 30

Servings slices

Calories 594kcal

Equipment

Ingredients

Pie Crust

340 grams all-purpose flour (~2 ½ cups, stored in freezer)
255 grams cultured unsalted butter (18 tablespoons cold butter)
½ teaspoon flaky salt
½ cup ice water (you probably won't need all of it)

Apple Pie Filling

175 grams evaporated cane sugar (~¾ cup + 2 tablespoons)
3 tablespoons potato starch
½ teaspoon ground cinnamon
¼ teaspoons ground nutmeg
1.7 kilograms fuji apples (~6-8 apples)
3 tablespoons lemon juice

Egg Wash

1 egg yolk
1 teaspoon cream
pinch salt
1 tablespoon evaporated coarse cane sugar (the type with large crystals)

Grams + US Cups - US Standard

Instructions

To make the dough, add the 340 grams all-purpose flour, 255 grams cultured unsalted butter, and ½ teaspoon flaky salt to a bowl and use a fork to smash the butter. The goal is to force the butter through the tines of the fork to make small flakes of butter. Once you don't have any big clumps of butter left, move onto the next step.
340 grams all-purpose flour, 255 grams cultured unsalted butter, ½ teaspoon flaky salt
Now pour two tablespoons of the ½ cup ice water into your flour and butter mixture and use the fork to integrate the water into the mixture. Continue adding the water a little at a time until the dough can be pressed together with your hand. Do not overwork the dough, or it will get tough.
½ cup ice water
Divide the dough in half between two sheets of plastic wrap, and use the wrap to shape the dough into two discs. Refrigerate for at least one hour. While you wait for your dough to chill, prepare the filling.
Add the 175 grams evaporated cane sugar, 3 tablespoons potato starch, ½ teaspoon ground cinnamon, and ¼ teaspoons ground nutmeg to a bowl and stir to combine evenly.
175 grams evaporated cane sugar, 3 tablespoons potato starch, ½ teaspoon ground cinnamon, ¼ teaspoons ground nutmeg
Peel the 1.7 kilograms fuji apples and then quarter them, removing the core. Slice each quarter into 3 wedges and add the apples to a large bowl. Sprinkle the apples with a bit of 3 tablespoons lemon juice to keep them from oxidizing.
1.7 kilograms fuji apples, 3 tablespoons lemon juice
When you're done cutting the apples, pour any remaining lemon juice on top and add the sugar mixture. Stir to make sure the apples are evenly coated.
To prepare the egg wash, add the 1 egg yolk, 1 teaspoon cream and a pinch salt to a bowl and stir together.
1 egg yolk, 1 teaspoon cream, pinch salt
Put the oven rack in the middle position and preheat to 375 degrees F (190 C).
Take the dough out of the refrigerator, dust it with flour and place it on a well-floured surface. Use a rolling pin to slowly roll the dough out into a circle that's slightly larger than your pie plate. Be sure to dust both the top and bottom surface of the crust regularly to keep the dough from sticking to your rolling pin or surface.
Roll the dough onto the rolling pin and then unroll it onto your pie plate. Fix any gaps or tears.
Arrange the apples in the pie plate, so there are no sharp edges sticking up.
Roll out the top crust using the same method as in Step 9, then roll the dough onto the rolling pin and unroll it on top of the apples.
Patch any holes or gaps using excess dough that's hanging off the edges, then fold the top crust under the bottom crust.
Use your fingers, a fork or a spoon to seal the edges. In the photo, I'm using my finger to flute the edges.
Use a pastry brush to brush the egg wash onto the top crust evenly. Try not to leave any puddles of wash around the edges, or they will get darker than other areas.
Sprinkle the crust with 1 tablespoon evaporated coarse cane sugar.
1 tablespoon evaporated coarse cane sugar
Use a paring knife to cut vents in the top of the pie.
Bake your apple pie for 45 minutes to 1 hour. If you notice your crust is browning too quickly, you can turn down the heat of your oven. The pie is done when you can insert a skewer through one of the vent holes in the top crust without hitting much resistance from the apples.
When the apple pie is done, let it cool completely on a wire rack before slicing.

Video

Nutrition