Dessert: Canada – Pacific Canada (British Columbia) – Okanagan Apple Pie

Serving Size: 8

Approximate Time

Prep 1 hr 15 min

Cook 1 hr 5 min

Additional 2 hrs 15 min

Total 2 hrs 30 min

Ingredients

- For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (226 g) unsalted butter, cold, cut into 1/2-inch (1.3 cm) cubes
- 6–8 tbsp (90–120 ml) ice water
- For the filling:
- 3 lb (1.4 kg) Okanagan apples, peeled, cored, and thinly sliced (about 6 cups/900–1000 g sliced)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 tbsp (16 g) cornstarch
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/8 tsp (0.5 g) fine salt
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (28 g) unsalted butter, cut into small pats (for dotting)
- For finishing:
- 1 large egg
- 1 tbsp (15 ml) water
- 1 tbsp (12 g) coarse sugar (optional)

Instructions

Short Description:
A classic double-crust apple pie made with locally grown Okanagan apples for a crisp, sweet-tart filling and a flaky, buttery crust. Finished with an egg wash and coarse sugar for a golden, sparkling top.

Regional Notes:
This version highlights Okanagan apples—locally grown varieties known for their firm texture and bright sweet-tart flavor—rather than generic supermarket apples, giving the pie a more pronounced apple bite and balanced sweetness. Using a mix of firm Okanagan varieties keeps slices intact during baking, distinguishing it from softer-apple pies found elsewhere.

1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and use a pastry cutter or your fingertips to cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces.
2. Sprinkle 6 tbsp (90 ml) ice water over the flour-butter mix and gently toss with a fork until dough just comes together; add up to 2 tbsp (30 ml) more water if needed. Divide dough into two discs, flatten slightly, wrap in plastic, and chill at least 1 hour.
3. Prepare the filling: In a large bowl, toss sliced Okanagan apples with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla until evenly coated. Let sit 10 minutes while dough chills.
4. Preheat oven to 425°F (220°C). Place a baking sheet in the oven to preheat (this helps the bottom crust bake crisp).
5. Roll out one chilled dough disc on a lightly floured surface to a 12-inch (30 cm) circle for the bottom crust. Transfer to a 9-inch (23 cm) deep-dish pie plate, letting excess hang over the edge. Chill while you roll the top.
6. Roll out the second dough disc to about 12 inches (30 cm). Trim bottom crust edges to leave 1/2–3/4 inch (1.3–2 cm) overhang. Fill bottom crust with apple mixture, mounding slightly, and dot with the 2 tbsp (28 g) butter.
7. Cover with the top crust (or create a lattice), trim to match bottom edge, then fold and crimp edges to seal. Cut a few vents in a solid top crust or finish lattice to allow steam to escape.
8. Whisk egg with 1 tbsp (15 ml) water and brush over the top crust. Sprinkle coarse sugar over top if using. Chill pie 10–15 minutes to firm the crust before baking.
9. Bake on the preheated baking sheet at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 35–40 minutes, until filling is bubbling and crust is deep golden. If edges brown too quickly, shield with foil after 25 minutes.
10. Remove pie from oven and cool on a rack at least 2 hours to let filling set before slicing. Serve warm or at room temperature, plain or with vanilla ice cream.