Gordon Ramsay Apple Pie

A classic double-crust apple pie with a flaky all-butter lattice top and a juicy filling of Granny Smith and Honeycrisp apples tossed in cinnamon sugar.

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Prep Time 35

Cook Time 55

Total Time 1 30

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method

Ingredients

For the flaky crust

2 1/2 cups all-purpose flour
1 tbsp granulated sugar
1 tsp fine salt
1 cup very cold unsalted butter, cut into 1/2-inch cubes 2 sticks
6 to 8 tbsp ice water

For the apple filling

3 lbs apples (about 7 to 8 medium), half Granny Smith and half Honeycrisp, peeled, cored, and sliced 1/4-inch thick (about 8 cups)
2 tbsp fresh lemon juice
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp fine salt
2 tbsp unsalted butter cut into small dots

For the finish

1 large egg beaten with 1 tbsp milk
1 tbsp coarse (turbinado) sugar for sprinkling

Equipment

9-inch pie dish (glass or metal)
Rolling Pin
Large mixing bowls
Pastry cutter or bench scraper
Rimmed baking sheet
Wire cooling rack

Method

Make the crust: cut cold butter into flour/sugar/salt to pea-sized pieces; add ice water until dough holds; divide into 2 discs, wrap, refrigerate 1 hour.
Prep the apples: toss slices with lemon juice, sugar, flour, cinnamon, nutmeg, salt; rest 20 minutes so juices draw out.
Line the dish: roll larger disc to 12 inches; ease into 9-inch pie dish without stretching; refrigerate.
Fill and dot: pile rested apple mixture in, pour in the juices, scatter butter dots over the top.
Weave the lattice: cut second disc into ten 1-inch strips; weave lattice; trim, fold edge, crimp; refrigerate 15 min.
Glaze and bake: preheat oven to 425 F with tray inside; brush lattice with egg wash, sprinkle coarse sugar; bake 20 min, reduce to 375 F, bake 35 min more until deep golden and bubbling.
Cool before slicing: cool on a wire rack at least 1 hour (2 better) so the filling sets.