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Pioneer Woman Dreamy Apple Pie

Pioneer Woman Dreamy Apple Pie - recipe card
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A luscious, dreamy apple pie with a buttery, flaky crust and a velvety, caramel-like apple filling. Each bite is a perfect balance of sweet, spiced apples and a smooth, creamy texture that lingers on the palate.

Ingredients

Scale
  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 3 to 4 tablespoons ice water
  • For the filling:
  • 3 large Granny Smith apples (about 1 1/2 pounds), peeled, cored, and sliced 1/4-inch thick
  • 3 large Honeycrisp apples (about 1 1/2 pounds), peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces
  • For the egg wash:
  • 1 large egg yolk
  • 1 tablespoon heavy cream

Instructions

  1. Prepare the pie dough: In a medium bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter bits. This ensures a flaky crust.
  2. Drizzle 3 tablespoons of ice water over the flour mixture and toss with a fork until the dough begins to come together. If it looks dry, add the remaining water, 1 teaspoon at a time. Turn the dough out onto a lightly floured surface and gather into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  3. Preheat your oven to 375°F (190°C). Position a rack in the lower third of the oven. Place a baking sheet on the rack to catch any drips while the pie bakes.
  4. On a lightly floured surface, roll the chilled dough into a 12-inch round, about 1/8-inch thick. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and sides without stretching. Trim the overhang to about 1 inch and fold it under to create a thick edge. Flute the edges as desired. Place the pie shell in the refrigerator while you prepare the filling.
  5. In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, salt, lemon juice, vanilla extract, and heavy cream. Toss well to coat every apple slice. The cream and flour create a luscious, dreamy sauce as the pie bakes.
  6. Pour the apple mixture into the chilled pie shell, mounding slightly in the center. Dot the top with the small butter pieces.
  7. Now, create a top crust: roll out the second half of the dough (or use a simple lattice or full top crust). For a full top crust, roll to a 10-inch round, place over the filling, trim and crimp edges. If using a lattice, cut 1-inch strips and weave over the filling. Cut slits in the top crust to allow steam to escape.
  8. Make the egg wash: Whisk the egg yolk with the 1 tablespoon heavy cream. Brush the top crust and edges with the egg wash. This gives a golden, shiny finish.
  9. Place the pie on the preheated baking sheet. Bake at 375°F (190°C) for 20 minutes. Then reduce the oven temperature to 350°F (177°C) and continue baking for 35 to 40 minutes, until the crust is golden brown and the filling is bubbly and thick. The internal temperature of the filling should read about 200°F (93°C) to ensure the apples are tender and the sauce has thickened.
  10. Check the pie halfway through: if the crust edges are browning too quickly, cover them with a ring of aluminum foil or a pie shield.
  11. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly, so it slices cleanly.
  12. For the dreamiest texture, serve slightly warm—not hot—with a scoop of vanilla ice cream or a drizzle of caramel sauce. Enjoy!

Notes

Storage: Cover the pie loosely with foil and store at room temperature for up to 2 days, or refrigerate for up to 4 days. Freezing: This pie freezes beautifully. Wrap the fully baked and cooled pie tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator and reheat in a 350°F (177°C) oven for 15 minutes or until warmed through. Reheating individual slices: microwave on medium power for 20-30 seconds, or place in a toaster oven at 350°F for 5 minutes.

Nutrition

Keywords: apple pie, dreamy apple pie, homemade apple pie, classic apple pie, comfort dessert, apple dessert, pie recipe, fall baking, Thanksgiving dessert, buttery crust, cinnamon apple pie, easy apple pie

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