Apple Pie—Hudson Valley Style

Kitchen Tested
  • Yield 8 to 10 servings

A flaky crust and tender, sweet apples combine in this traditional fall dessert.

This makes an unusual soft crust that flakes easily. It can be rolled into one crust to cover a 9-by-13-inch baking dish or used as a bottom and top for a 9-inch pie plate.


Pie Crust Dough:
4 cups flour (half all-purpose and half whole-wheat)
1 1/2 cups sugar
2 tablespoons baking powder
11/2 teaspoons kosher salt
4 eggs, lightly beaten
1 cup canola oil
2 teaspoons vanilla
Apple Filling:
8 apples (gala, fuji or Granny Smith), peeled and chopped
2 tablespoons lemon juice
1/2 cup sugar
1 teaspoon ground cinnamon
1 tablespoon flour
Cinnamon Sugar Topping:
1 tablespoon sugar
1/2 teaspoon ground cinnamon


  1. To make dough: In a large mixing bowl, combine flour, sugar, baking powder and salt.
  2. In another bowl, combine the egg, oil and vanilla. Add the liquid ingredients to the dry ingredients and mix with your hands or a fork until just combined. Dust with a sprinkle of flour, cover and refrigerate.
  3. To make filling: Combine apples, lemon juice, sugar, cinnamon and flour.
  4. To make topping: Combine sugar and cinnamon.
  5. To assemble: Preheat the oven to 350F. Remove dough from the refrigerator.
  6. If you want to make a 9-inch pie, divide the dough into 2 pieces. On a lightly floured surface, roll one dough section out using a floured rolling pin into an 11-inch circle. Place it in the pie pan. Place filling in the pan. Roll the other piece of dough out to a 10-inch circle and place on top. Crimp the edges. Sprinkle with topping mixture. Poke a few holes in the top crust to allow steam to escape.
  7. To make a large rectangular pie, roll dough on a lightly floured surface into a 9-by-13 inch rectangle. Crimp onto rim of pan. Poke holes to let steam escape. Put apples into a 9-by-13-inch pan and top with dough rectangle. Sprinkle with cinnamon mixture.
  8. Bake either pie 45 to 50 minutes until dough is cooked through and apples are tender.



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