Annapolis Valley Apple Pie
A classic double-crust pie built on the Annapolis Valley's long history of apple growing, filled with tender spiced apples.
- Prep
- 35 min
- Cook
- 50 min
- Total
- 85 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •9-inch pie dish
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15 g
- carbs
- 48 g
- protein
- 3 g
- calories
- 340
Instructions
- 1
Rub the butter into the flour and salt, then add cold water to bring together a firm pastry dough; chill 30 minutes.
- 2
Toss the sliced apples with sugar, cinnamon, lemon juice and the 2 tbsp flour.
- 3
Roll out half the pastry and line the pie dish.
- 4
Fill with the apple mixture, mounding slightly in the centre.
- 5
Roll the remaining pastry for the top crust, place over the filling, seal and trim the edges, and cut a few steam vents.
- 6
Brush with egg wash if using, and bake at 200C (400F) for 20 minutes, then reduce to 180C (350F) and bake a further 25-30 minutes until deep golden.
- 7
Cool at least 1 hour before slicing so the filling can set.
Chef's tips
Use a firm, tart apple like Gravenstein so the slices hold their shape rather than collapsing into mush.
Ingredient substitutions
- Gravenstein apples → Northern Spy or Cortland apples, both grown widely in the Annapolis Valley
Storage
Keeps 3 days covered at room temperature or in the fridge.
Reheating
Warm individual slices in a low oven for 10 minutes.
Common mistakes to avoid
- •Not letting the pie rest before cutting
- •Overfilling so juices boil over
Serving suggestions
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