Pioneer Woman Apple Pie Recipe

This delicious Pioneer Woman Apple Pie is a classic dessert that’s quick to prepare and perfect for any occasion. With a buttery crust and a filling made from fresh, sweet-tart apples, it’s warm, comforting, and simple to make using pantry staples. Enjoy the crispy golden crust and juicy, spiced apple center that everyone will love!

Ingredients Needed

For the Pie Crust:

• 1 recipe all-butter pie crust, divided into 2 disks, chilled

For the Apple Pie Filling:

• 8 large apples (Granny Smith or McIntosh, about 4 pounds), peeled and thinly sliced
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 tablespoon heavy cream

How To Make Apple Pie Recipe

1. Prepare the bottom crust: Remove one pie crust disk from the refrigerator and let it sit for 20 minutes until soft enough to roll. Roll the dough into a 13-inch round on a lightly floured surface, transfer it to a 9-inch deep-dish pie plate, and trim any overhang to 1/2 inch. Refrigerate the crust for 20 minutes while preparing the filling.
2. Preheat the oven: Set the oven to 425°F and place a baking sheet on the bottom rack.
3. Mix the apple pie filling: In a large bowl, combine the sliced apples, sugar, flour, cinnamon, and salt. Mix well, ensuring the apples are evenly coated. Add the mixture to the prepared pie crust, arranging the apples tightly to reduce air gaps. Dot the filling with butter pieces.
4. Prepare the top crust: Roll out the second pie crust disk into a 13-inch round on a floured surface. Lay it carefully over the apple filling, folding the overhang under the bottom crust edges, and crimping to seal. Cut a few 1-inch slits in the top crust for steam to escape. Brush the top with heavy cream.
5. Bake the pie: Place the pie on the preheated baking sheet. Bake at 425°F for 15 minutes, then reduce the heat to 350°F. Continue baking for 50–60 minutes, rotating the pie halfway through, until the filling is bubbling and the crust is golden brown.
6. Cool the pie: Transfer the baked pie to a wire rack and let it cool for about 2 hours before slicing.

Recipe Tips

• Chill the Dough Properly: Always keep the pie crust dough chilled before rolling it out. This helps it stay firm and prevents it from tearing or shrinking while baking.
• Slice Apples Evenly: Cut the apples into even slices so they cook evenly and the filling has the perfect texture.
• Avoid Overfilling: Pack the apples tightly, but don’t overfill the crust, or the pie might leak during baking.
• Use a Preheated Baking Sheet: Place the pie on a hot baking sheet to ensure the bottom crust cooks properly and doesn’t get soggy.
• Let the Pie Cool Fully: Allow the pie to cool for at least 2 hours before slicing. This helps the filling set and prevents it from spilling out.

How To Store Leftovers

• Refrigerate: Cover  leftovers apple pie  tightly with plastic wrap or foil, and keep it in the fridge for up to 4 days.
• Freeze: Cover leftovers apple pie completely. Wrap it in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (1/10th of the pie)

• Calories: 415 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 58mg
• Sodium: 188mg
• Potassium: 160mg
• Total Carbohydrate: 60g
• Dietary Fiber: 2g
• Sugars: 37g
• Protein: 3g

More Pioneer Woman Recipes:

• Pioneer Woman Flat Apple Pie Recipe
• Pioneer Woman Caramel Apple Pie Recipe
• Pioneer Woman Apple Cinnamon Baked Oatmeal
• Pioneer Woman Caramel Apple Cinnamon Rolls
• Pioneer Woman Apple Brown Betty