Dessert: United States – Arkansas – Arkansas Black Apple Pie

Serving Size: 8

Approximate Time

Prep 50 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs

Ingredients

- For the pastry:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch (1.3 cm) cubes
- 6 to 8 tbsp (90–120 ml) ice water

- For the filling:
- 6 to 7 Arkansas Black apples, about 2 lb (900 g) peeled, cored, and sliced 1/4 in (6 mm) thick
- 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
- Pinch (about 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 finish:
- 1 large egg beaten with 1 tbsp (15 ml) water (egg wash)
- 1 tbsp (12 g) coarse sugar or turbinado sugar for sprinkling (optional)

Instructions

Short Description:
A classic double-crust apple pie that showcases firm, tart Arkansas Black apples for a deeply flavored, well-structured filling with a flaky homemade pastry.

Regional Notes:
This Arkansas version highlights Arkansas Black apples as the star ingredient—their pronounced tartness and very firm texture hold shape during baking and create a more robust, slightly tannic apple flavor than generic pie apples. Using primarily Arkansas Black apples (rather than sweet varieties) is the defining regional trait.

1. Make the pastry: In a large bowl combine 2 1/2 cups (312 g) flour, 1 tsp (6 g) salt, and 1 tbsp (12 g) sugar. Add 1 cup (226 g) cold cubed butter and cut in with a pastry cutter or two forks (or pulse in a food processor) until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
2. Drizzle in 6 tbsp (90 ml) ice water a tablespoon at a time, tossing gently, until dough just holds when squeezed. If needed add up to 2 tbsp (30 ml) more. Do not overwork. Divide dough into two disks, wrap in plastic, and chill at least 1 hour.
3. Prepare filling: In a large bowl toss 6–7 sliced Arkansas Black apples (about 2 lb / 900 g) with 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) brown sugar, 2 tbsp (16 g) cornstarch, 1 tsp (2 g) cinnamon, 1/4 tsp (0.5 g) nutmeg, a pinch of salt, 1 tbsp (15 ml) lemon juice, and 1 tsp (5 ml) vanilla. Let sit 10–15 minutes so juices begin to release.
4. Preheat oven to 425°F (220°C). Remove one dough disk from the refrigerator and let soften slightly for easier rolling (5–10 minutes).
5. Roll bottom crust: On a lightly floured surface roll one dough disk to a 12-inch (30 cm) circle about 1/8 in (3 mm) thick. Fit into a 9-inch (23 cm) deep-dish pie plate, leaving a slight overhang. Trim excess later.
6. Assemble pie: Spoon the apple filling into the prepared crust, mounding slightly. Dot the top of the apples with 2 tbsp (28 g) butter cut into small pats.
7. Top crust: Roll the second dough disk to a 12-inch (30 cm) circle for a full top or cut into strips for a lattice. Place full top crust over filling, or weave lattice. Trim overhang to leave about 1/2 in (1.3 cm), fold under and crimp edges to seal. Cut vent slits if using a full top crust.
8. Finish and chill: Brush the crust with egg wash (1 beaten egg + 1 tbsp / 15 ml water) and sprinkle with 1 tbsp (12 g) coarse sugar if desired. Return pie to refrigerator for 15 minutes to firm the butter in the crust (helps prevent shrinking).
9. Bake: Place pie on a rimmed baking sheet. Bake at 425°F (220°C) for 20 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more, until crust is deep golden and filling is bubbly through the vents. If edges brown too quickly, shield them with foil after 25–30 minutes.
10. Cool: Remove pie from oven and let cool on a wire rack at least 2 hours to allow filling to set for clean slices. Serve warm or at room temperature, plain or with vanilla ice cream or whipped cream.