How to Make the Perfect Holiday Apple Pie, Courtesy of My Mother Doris Wildrick

Oct 7

3 min read

My mom was the queen of apple pies during the holidays, and then we bought Hotel Di Prima and opened as The Would Restaurant in 1974, where she became the pie-making legend for all our customers. Back when we were kids, she'd send us out to the orchard to gather drops from the trees. It was her way of giving us a little punishment, hahaha!

This pie is super simple. My mom would just use whatever was growing in our backyard. The restaurant was smack in the middle of an apple orchard with loads of McIntosh and Red Delicious apples. No need for fancy ingredients or baking tricks here. The pies I remember had this soft, applesauce-like filling. Over time, she switched to firmer apples to keep the shape, but I always loved the ones with the soft apples. It’s all about balance: apples that hold their shape, just the right amount of sugar to bring out the flavor, and a crust that’s light and flaky. Back in her day, it was Crisco, but now I make my pies with butter. When I took over making the pies as she got older, she always said how delicious and flavorful they were with butter instead of shortening.

Good choices include:

Empire,Cortland,Ida Red, for tartness and firmness
Golden Delicious, Macintosh for a softer, classic pie flavor

Slice the apples about 1/4 inch thick. Too thin, and they can collapse into applesauce. Too thick, and the crust may brown before the filling becomes tender.

Gather the ingredients before you begin

This recipe makes one 9-inch double-crust apple pie.

Pie Crust Recipe

Ingredients

2 2/3 cups all-purpose flour
1 cup unsalted butter, cold and cubed — 2 sticks or 16 tablespoons
1/2 cup ice water — 8 tablespoons
1 teaspoon salt

Instructions

In a large bowl, combine the flour and salt.
Add the chilled butter cubes to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
Divide the dough in half, shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.
When ready to use, roll out one disk on a floured surface to fit your pie dish.
Transfer the rolled-out dough to the pie dish, trim the excess, and crimp the edges. Proceed with your pie filling.

Tips

For a flakier crust, ensure the butter is very cold.
Chill your mixing bowl and utensils for best results.
You can freeze the dough for up to 3 months; just thaw in the refrigerator before using.

For the filling

6 to 7 cups peeled, sliced apples
1/2 to 3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons cold butter, cut into small pieces

For the top

Brush the top of the pie with milk or half and half
1 to 2 teaspoons Turbinado or Demerara Sugar: Raw, large golden crystals that provide a deep, mild caramel flavor and a heavy crunch., optional

The flour thickens up the juices, and the lemon keeps everything tasting fresh. You want the spices to enhance the apples, not overpower them.

Bake at 400°F for 15 minutes. Then, drop the temperature to 375°F and bake for another 40 to 50 minutes until the crust is a deep golden color and the filling is bubbling through the vents.

If the edges start to brown too quickly, just cover them loosely with foil or use a pie shield.

Know when the pie is truly done

A pale crust usually means the filling isn't quite ready. Check for these three things:

The top crust should be golden, not beig
The juices should bubble slowly through the vents
A knife inserted into a vent should meet tender apples

The smell is a big clue too. A finished apple pie smells buttery, toasted, and deeply fruity, not just like raw cinnamon.

Let the pie cool for at least 2-3 hours. This gives the filling time to set. It's tempting to cut into it early, but if you do, the slices will fall apart on the plate.

Serve it the holiday way

Doris’s pie needs very little dressing up. A small scoop of vanilla ice cream is classic. Fresh whipped cream works too, especially if the pie is still slightly warm. For breakfast the next morning, a plain slice with coffee is hard to improve.

If you are baking ahead, make the pie the day before and leave it covered at room temperature once fully cooled. Warm slices gently in a 300°F oven for a few minutes before serving.