Dessert: United States – Pacific Northwest (Washington) – Washington Apple Pie

Serving Size: 8

Approximate Time

Prep 35 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 35 min

Ingredients

- For the crust:
  - 2 1/2 cups (312 g) all-purpose flour
  - 1 tbsp (12 g) granulated sugar
  - 1 tsp (6 g) fine salt
  - 1 cup (226 g) unsalted butter, cold and cubed
  - 1/4–1/2 cup (60–120 ml) ice water
- For the filling:
  - 4–5 medium to large apples, approx. 2.5 lb (1.1 kg) total — about 3 Honeycrisp and 2 Granny Smith, peeled, cored, and sliced 1/4-inch (6 mm) thick
  - 2/3 cup (135 g) granulated sugar
  - 1/4 cup (55 g) packed light brown sugar
  - 2 tbsp (16 g) cornstarch
  - 1 1/2 tsp (3.5 g) ground cinnamon
  - 1/4 tsp (0.5 g) ground nutmeg
  - 1/4 tsp (1.5 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 pieces (for dotting)
- For assembly and finishing:
  - 1 large egg (approx. 50 g) beaten with 1 tbsp (15 ml) water for egg wash
  - 1–2 tbsp (15–30 g) coarse sugar (optional, for sprinkling)
  - Additional flour for rolling, as needed (approx. 1–2 tbsp / 8–16 g)

Instructions

Short Description:
A classic double-crust apple pie showcasing Washington apples—crisp Honeycrisp balanced with tart Granny Smith—spiced lightly with cinnamon and nutmeg for a bright, comforting dessert.

Regional Notes:
This Pacific Northwest version uses a mix of local Washington varieties (commonly Honeycrisp and Granny Smith) to combine crisp texture and bright tartness; it keeps spice light (cinnamon, a touch of nutmeg) to highlight the apples' natural flavor rather than overpower it. Using a flaky butter crust and a cornstarch-thickened filling is typical of homemade Washington apple pies.

1. Make the crust: In a large bowl, whisk together 2 1/2 cups (312 g) flour, 1 tbsp (12 g) sugar, and 1 tsp (6 g) salt. Cut in 1 cup (226 g) cold cubed butter with a pastry cutter or two forks until mixture resembles coarse peas with some larger butter bits remaining.
2. Add ice water 1 tbsp (15 ml) at a time, tossing until dough just holds together when pressed (use about 1/4–1/2 cup / 60–120 ml). Do not overwork. Divide dough into two disks, flatten to 1-inch (2.5 cm) thick rounds, wrap in plastic, and chill at least 1 hour (or up to 2 days).
3. Prepare the filling: In a large bowl, combine sliced apples (approx. 2.5 lb / 1.1 kg), 2/3 cup (135 g) granulated sugar, 1/4 cup (55 g) brown sugar, 2 tbsp (16 g) cornstarch, 1 1/2 tsp (3.5 g) cinnamon, 1/4 tsp (0.5 g) nutmeg, and 1/4 tsp (1.5 g) salt. Add 1 tbsp (15 ml) lemon juice and 1 tsp (5 ml) vanilla; toss gently until apples are evenly coated. Let sit 10 minutes while preheating oven so juices begin to form.
4. Preheat oven to 425°F (220°C). Place a rimmed 9-inch (23 cm) pie plate on the counter.
5. Roll out the bottom crust on a lightly floured surface to a 12-inch (30 cm) circle. Transfer to the pie plate, easing it into place without stretching. Trim overhang to about 1/2 inch (1.3 cm) beyond rim.
6. Transfer apple mixture to the crust, mounding slightly in the center and leaving any accumulated juices in the bowl to pour in with the apples. Dot the filling with 2 tbsp (28 g) butter pieces.
7. Roll out the second dough disk to a 12-inch (30 cm) circle. Place over the filling (or cut into strips for a lattice). Trim top and bottom crusts evenly to about 1/2 inch (1.3 cm) overhang, fold under, and crimp to seal. If making a lattice, weave strips and trim edges before crimping.
8. Brush the top crust with beaten egg wash (1 large egg + 1 tbsp / 15 ml water). Cut several small vents in a solid top crust, or brush lattice. Sprinkle with 1–2 tbsp (15–30 g) coarse sugar if desired.
9. Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C). Continue baking for 35–45 minutes more, until crust is golden and filling is bubbling thickly (cover edges with foil if browning too quickly).
10. Remove pie from oven and cool on a wire rack at least 2 hours to allow filling to set before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.