Best Apple Pie Recipe

by Katie Schlientz
apple pie

When Chef Tracy Kamperdyk Assue of City Limits Diner invited me to a baking class, I was hesitant—while I can whip pretty much anything in the kitchen, my baking skills were a little rusty. But Assue’s skills are so fantastic, I think a bit of her magic rubbed off on me. The result: the City Limits’ Autumn Pie, which I like to call the best apple pie recipe ever.

Autumn Pie

By Chef Tracy Kamperdyk Assue, City Limits Diner Stamford and White Plains

Apple pie

{Crust}

INGREDIENTS

1 lb pastry flour
.75 oz sugar
.4 oz salt
11 oz sweet butter, cold and diced
4.5 oz cold water

DIRECTIONS

Apple pie

Combine dry ingredients. Mix in butter. Mix with pie blender until butter is in small pieces. Add cold water. Mix.

Apple pie

Form a circle and wrap with plastic. Refrigerate for 4 hours. When ready to use, roll out and place in a pie dish.

ApplePie-5

{Filling}

INGREDIENTS

1/2 Tahitian vanilla bean
1 small Rome apple
1 small Granny Smith apple
1 Bartlett pear
2 oz sugar
1/4 cup Apple Charlotte & 1 oz corn starch (optional)
1 oz cold butter, diced
1/4 cup dried figs, raisins and currants

DIRECTIONS

Apple pie

Combine the above ingredients.

Apple pie

Fill in prepared shell and bake at 450 degrees for 12 minutes. Reduce temperature to 375 an bake for an additional 30-35 minutes.

Apple pie

For tips, recipes, and more, check out the IntoxiKate Holiday Guide:

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