mcintosh apple pie recipe

Written ByJenny Smyth Posted on
mcintosh apple pie recipe
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The Best mcintosh apple pie recipe

I’m so excited to share my family’s favorite recipe for McIntosh Apple Pie. This pie has been a staple in our household for as long as I can remember, and it’s perfect for any occasion. Whether you’re looking for a dessert to serve at a family gathering or just want a delicious treat to enjoy on a Tuesday, this pie is sure to please.

The combination of tender apples, flaky crust, and hint of cinnamon is absolute perfection. I’ve tried many apple pie recipes over the years, but this one remains my go-to. It’s a classic recipe that’s easy to make and always impresses my family and friends.

The history of apple pie is fascinating, and it’s amazing to think about how this dish has been enjoyed by people for centuries. From the early European settlers in America to modern-day bakers, apple pie has remained a beloved favorite. Its rich history is reflected in the simplicity and elegance of this dessert.

When it comes to making an apple pie, there are several key techniques that set a great pie apart from an average one. First and foremost, it’s essential to use the right type of apples – in this case, McIntosh apples are perfect because they hold their shape well when cooked and add natural sweetness without overpowering the other flavors. Another crucial element is the crust – it should be flaky yet hold together well when you take a bite.

I like to use cold butter and keep the crust ingredients simple so that they don’t overpower the apples.

Classic McIntosh Apple Pie

Classic McIntosh Apple Pie

4.7 from 1709 votes

This pie showcases the tender, tangy-sweet McIntosh apples in a flaky, buttery crust. The filling is lightly spiced with cinnamon and nutmeg, creating a comforting and timeless dessert.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cut into small cubes
6 to 8 tablespoons ice water

For the Apple Filling

6 cups peeled, cored, and sliced McIntosh apples (about 6 medium apples)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg, beaten (for egg wash)
1 tablespoon coarse sugar (for topping)

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, salt, and sugar.
2Add the cold butter cubes and cut them into the flour using a pastry cutter or two forks until the mixture resembles coarse meal with pea-sized butter pieces.
3Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together, adding more water a tablespoon at a time if needed.
4Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour until firm.
5While the dough chills, prepare the filling by combining the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl, tossing gently to coat evenly.
6Preheat the oven to 425°F (220°C) and place a baking sheet on the lower rack to catch any drips.
7On a lightly floured surface, roll one disk of dough into a 12-inch circle about 1/8-inch thick, then carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
8Pour the apple filling into the crust, mounding it slightly in the center, and dot the top with the small pieces of cold butter.
9Roll out the second dough disk to the same size and place it over the filling, then trim the excess dough, leaving a 1-inch overhang.
10Fold the overhanging dough under itself and crimp the edges with your fingers or a fork to seal.
11Cut several slits in the top crust to allow steam to escape, then brush the entire top crust with the beaten egg and sprinkle with coarse sugar.
12Place the pie on the preheated baking sheet and bake at 425°F for 20 minutes.
13Reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 35 minutes more, until the crust is golden brown and the filling is bubbling through the slits.
14Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
15This allows the filling to set properly so the slices hold their shape when served.

🔧Equipment

Large mixing bowl
Pastry cutter or two forks
Plastic wrap
Rolling pin
9-inch pie dish
Small bowl
Pastry brush
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 60mg🧂Sodium: 300mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For a more tender crust, keep all ingredients very cold. If the edges brown too quickly, tent them with foil during the last 15 minutes of baking.

This McIntosh Apple Pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or simply want a delicious dessert to enjoy with your family.

One of my favorite things about this recipe is that it stores well in an airtight container at room temperature for up to three days or can be frozen for up to three months.

If you’re looking for creative ways to serve your apple pie, consider topping it with whipped cream or vanilla ice cream – both add extra richness without overpowering the flavors of the pie itself.

❓ Frequently Asked Questions About McIntosh Apple Pie

1. What type of apples should I use for this recipe?

The best type of apples to use for this recipe are McIntosh apples due to their tender texture and natural sweetness.

2. Can I substitute other types of sugar with the brown sugar called for in the recipe?

No, it’s best not to substitute other types of sugar with the brown sugar called for in the recipe because brown sugar adds depth of flavor that complements the apples perfectly.

3. How do I prevent the bottom crust from becoming soggy?

To prevent the bottom crust from becoming soggy, make sure your oven is preheated properly before baking your pie.

4. Can I store leftover apple pie at room temperature?

No, you should store leftover apple pie in an airtight container in the refrigerator at 40°F (4°C) or below within two hours after cooking.

5. What if I don’t have any all-purpose flour?

You can substitute all-purpose flour with whole wheat flour if you prefer a nuttier flavor.

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