Bon Appétit’s Old World Apple Pie: A Taste of Autumn

The scent of cinnamon and baking apples is forever entwined with my childhood. Every fall, my grandmother, a woman who could coax magic from the simplest ingredients, would transform our kitchen into a fragrant haven, her hands dusted with flour as she crafted her legendary apple pie. That first bite, warm and comforting, was pure autumn bliss. Years later, I discovered this recipe for Bon Appétit’s Old World Apple Pie, and it brought me right back to her kitchen—a nostalgic blend of tradition and irresistible flavor.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Servings: 8
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

For the Crust:

• 1 1⁄2 cups all-purpose flour
• 6 tablespoons well-chilled unsalted butter, cut into 1/4-inch pieces
• 2 tablespoons well-chilled vegetable shortening
• 1⁄4 teaspoon salt
• 3-4 tablespoons ice water

For the Filling:

• 2 1⁄2 lbs apples, peeled, cored and sliced (Rome Beauty apples recommended)
• 2 cups firmly packed brown sugar
• 1⁄4 cup cornstarch
• 3 tablespoons dark rum
• 1 teaspoon cinnamon

For the Crumble Topping:

• 3⁄4 cup chopped pecans
• 1⁄2 cup rolled oats
• 1⁄2 cup all-purpose flour
• 1⁄2 cup butter, melted

Equipment Needed

• Large mixing bowl
• 9-inch deep-dish pie pan
• Rolling pin
• Fork
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350°F (175°C).

2. Prepare the crust: In a chilled large bowl, combine the 1 1/2 cups of flour, 6 tablespoons of cold butter, 2 tablespoons of cold shortening, and 1⁄4 teaspoon of salt.

3. Using a pastry blender or your fingertips, blend the ingredients until the mixture resembles coarse meal. The key here is to work quickly to prevent the butter and shortening from melting, which will result in a tough crust.

4. Add 3 tablespoons of ice water to the mixture and mix gently until the dough just begins to hold together. If needed, add another tablespoon of ice water, one teaspoon at a time, until the dough comes together. Be careful not to overwork the dough, as this will also lead to a tough crust.

5. Form the dough into a ball, then flatten it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax. This will make the dough easier to roll out.

6. On a lightly floured surface, roll out the dough into a 12-inch circle.

7. Carefully transfer the dough to a 9-inch deep-dish pie pan. Trim any excess dough, leaving about a 1/2-inch overhang. Crimp the edges of the crust to create a decorative border.

8. Prick the bottom and sides of the crust with a fork to prevent it from puffing up during baking.

9. Bake the crust for 10 minutes. This is called blind-baking and helps to ensure that the bottom crust is fully cooked and doesn’t become soggy from the filling.

10. Prepare the filling: While the crust is baking, combine the sliced apples, 1 cup of brown sugar, cornstarch, dark rum, and cinnamon in a large bowl. Mix well to ensure that all of the apples are coated in the sugar and spice mixture.

11. Assemble the pie: Once the crust has been blind-baked, spoon the apple filling into the prepared pie shell.

12. Prepare the crumble topping: In a separate large bowl, combine the remaining 1 cup of brown sugar, chopped pecans, rolled oats, 1/2 cup of flour, and melted butter. Mix well until the mixture is crumbly.

13. Sprinkle the crumble topping evenly over the apple filling.

14. Bake the pie until the top is golden brown and the juices are bubbling, about 50 minutes. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil for the last 15-20 minutes of baking.

15. Let cool slightly before serving. This allows the filling to set and the flavors to meld together.

Expert Tips & Tricks

• Use cold ingredients: The key to a flaky pie crust is to use very cold butter, shortening, and water. This prevents the gluten in the flour from developing too much, resulting in a tender crust.
• Don’t overwork the dough: Overworking the dough will develop the gluten, making the crust tough. Mix the dough just until it comes together, and then let it rest in the refrigerator.
• Blind-bake the crust: Blind-baking the crust helps to prevent it from becoming soggy from the filling.
• Use a variety of apples: For a more complex flavor, try using a mix of different apple varieties, such as Granny Smith, Honeycrisp, and Fuji.
• Add a splash of lemon juice: A tablespoon of lemon juice added to the apple filling will help to brighten the flavors and prevent the apples from browning.
• Make ahead: The pie crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. The apple filling can also be made ahead of time and stored in the refrigerator for up to 24 hours. Assemble and bake the pie just before serving.

Serving & Storage Suggestions

Serve the Old World Apple Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. You can also serve it with a drizzle of caramel sauce or a sprinkle of cinnamon.

Leftover apple pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm the pie in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave for 30-60 seconds. For longer storage, the baked pie can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw the pie in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	750.7 kcal	N/A
Calories from Fat	285 g	38%
Total Fat	31.7 g	48%
Saturated Fat	14.5 g	72%
Cholesterol	53.4 mg	17%
Sodium	194.1 mg	8%
Total Carbohydrate	114.1 g	38%
Dietary Fiber	7.3 g	29%
Sugars	74.6 g	298%
Protein	5.7 g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour in both the crust and the crumble topping with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.
• Vegan: Use vegan butter and shortening in the crust and crumble topping. Substitute the brown sugar with coconut sugar or maple syrup.
• Different Fruits: While this recipe calls for apples, you can easily substitute other fruits, such as pears, peaches, or berries.
• Spice Variations: Experiment with different spices, such as nutmeg, cloves, or cardamom, to customize the flavor of the pie.
• Nut-Free: Omit the pecans from the crumble topping or substitute them with sunflower seeds or pumpkin seeds.

FAQs (Frequently Asked Questions)

Q: Can I use a store-bought pie crust?

A: Yes, you can use a store-bought pie crust to save time. However, a homemade crust will always taste better.

Q: What kind of apples are best for apple pie?

A: Rome Beauty apples are recommended, but you can also use a combination of different apple varieties, such as Granny Smith, Honeycrisp, and Fuji.

Q: How do I prevent the crust from burning?

A: If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil for the last 15-20 minutes of baking.

Q: Can I freeze the apple pie?

A: Yes, you can freeze the baked pie for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw the pie in the refrigerator overnight before reheating.

Q: Why is my pie filling runny?

A: Runny pie filling can be caused by using too much fruit or not enough cornstarch. Be sure to measure the ingredients accurately and use the correct amount of cornstarch to thicken the filling.

Final Thoughts

This Old World Apple Pie is more than just a dessert; it’s a taste of home, a warm embrace in every bite. I encourage you to try this recipe and create your own cherished memories. Don’t be afraid to experiment with different apple varieties or spice combinations to make it your own. And when you do, share your creations – and the stories behind them – with the world. Pair this comforting pie with a steaming mug of spiced cider for the perfect autumn treat. Happy baking!