1. To make the pastry: Combine the flour and salt. Work in the butter, then sprinkle in the water, mixing until cohesive.

  2. Form the pastry into two rectangles; wrap in plastic, and refrigerate for 1 hour.

  3. Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment.

  4. To make the filling: Mix all the ingredients except the egg.

  5. Roll one piece of pastry into a 17" x 7" rectangle, trimming the edges. Roll the second piece into a 16" x 6" rectangle, trimming again.

  6. Place the smaller rectangle on the pan and brush with egg wash. Spread the filling over the pastry, leaving 3/4"-wide bare edges.

  7. Center the other piece of pastry over the apples and press down, crimping the edges to seal. Brush with the egg wash, and cut several vents, to allow steam to escape.

  8. Bake for 15 minutes, then reduce the heat to 375°F and bake for an additional 12 to 14 minutes, until golden brown.

Tips from our Bakers

  • To ensure that no filling leaks out of the pie, bring the edges of the bottom piece of dough up over the top edges before crimping and sealing.
  • There are many different thickening options available for fruit pies, from flour to cornstarch to Instant ClearJel and more. For an easy guide to thickener substitutions, see our Pie Filling Thickeners Guide.
  • So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.