Traditional Apple Pie
Nothing says fall in Washington like a perfectly ripe, crispy apple. We wait all year for the coveted apple harvest to take over our region and fill our produce department with the local bounty. No matter how you slice them—whether in a freshly baked pie or cooked in cider—apples are a cornerstone of this season.
Check our local harvest calendar to find out when your local favorites will be ripe and ready.
Ready for the ultimate celebration of apple season? It’s time to bake a traditional apple pie!
- 2-1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup cold butter, cubed
- 6–8 Tbsp ice water
- 4–6 Granny Smith apples, peeled and cored
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1 Tbsp cinnamon
- 2 Tbsp butter
- Dash of salt
In a large bowl, mix flour and salt and cut in butter until well combined and crumbly. Slowly add ice water, mixing with a fork until dough holds together. Divide dough in two portions with one slightly larger. Shape each into a disk and wrap in plastic wrap. Place in refrigerator for at least 1 hour (or overnight).
To make the filling, cut apples into 1/4″ slices. Toss with sugar, flour and spices.
Preheat oven to 400°F. Place the larger refrigerated dough disk on the counter between two pieces of wax paper. Roll out with a rolling pin until 1/8″ thick. Transfer to 9″ pie plate. Leave 1/2″ dough beyond rim. Add apple filling and top with butter.
Roll out smaller refrigerated dough disk between two pieces of wax paper as before. Cut into 1/2″ wide stripes and arrange over filling in a lattice pattern. Trim and press to seal lattice strips to the edge of the bottom crust.
Bake for 40–50 minutes or until filling is bubbling in the center. If crust starts to darken too much, place a piece of tin foil on top with a hole in the middle for steam to escape.