Classic Apple Pie

Classic Apple Pie

This traditional apple pie is made even better with caramelized apples that bring out a depth of flavor. By starting the apples in the Hell's Kitchen Hybrid Pan, you’ll get that perfect golden caramelization to elevate each bite.

Ingredients:

For the pie crust:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/2 cup ice-cold water

For the filling:

  • 6-7 apples (a mix of Granny Smith and Honeycrisp for balance), 
  • 3/4 cup sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour (to thicken)
  • 1 tablespoon unsalted butter, cut into small pieces (for dotting on top)
  • 1 egg (for egg wash)

Instructions:

Prepare the pie crust:

  • In a large bowl, whisk together the flour, sugar, and salt.
  • Add cold, cubed butter and use a pastry cutter or your hands to work it into the flour until it resembles coarse crumbs.
  • Gradually add ice-cold water, mixing until the dough starts to come together.
  • Divide the dough into two discs, wrap them in plastic wrap, and chill in the refrigerator for at least 1 hour.

Caramelize the apples:

  • Peeled, core, and slice apples with Hell's Kitchen Damascus Steel Utility Knife
  • In the Hell’s Kitchen Sauté Pan or 11” Frying Pan, melt 1 tablespoon of butter over medium heat.
  • Add the sliced apples, sugars, cinnamon, nutmeg, and lemon juice. Stir to coat the apples.
  • Cook for 5-7 minutes until the apples start to soften and caramelize, releasing their juices. Stir occasionally to ensure even cooking.
  • Sprinkle in the flour and cook for another 2 minutes until the mixture thickens.
  • Remove the pan from heat and let the apples cool slightly before assembling the pie.

Roll out the pie crust:

  • Preheat the oven to 425°F (220°C).
  • Roll out one dough disc on a floured surface. Use it to line your pie dish, allowing excess to hang over the edges.
  • Pour the caramelized apple mixture from the sauté pan into the crust, mounding it slightly in the center.

Top the pie:

  • Roll out the second dough disc and place it over the apples. You can either do a full crust or cut strips for a lattice pattern.
  • Trim the excess dough and crimp the edges to seal.
  • Use a knife to cut slits in the top crust for steam release. Brush with a beaten egg.

Bake:

  • Place the pie on a baking sheet and bake at 425°F for 15 minutes. Lower the heat to 350°F (175°C) and bake for another 40-50 minutes, until the crust is golden and the filling is bubbly.

Cool:

  • Let the pie cool for at least 2 hours before slicing.

By caramelizing the apples in Hell’s Kitchen Hybrid Pan, you’re enhancing the depth of flavor for this classic pie and demonstrating the versatility of the pan.

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