New England Apple Pie

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

2 g
46 mg
30 g
4 g
2 g
10 mg

2 cups all-purpose flour
½ tsp sea salt
⅓ cup cane sugar
½ cup cold unsalted butter
12 Tbsp ice cold water

4 Red Delicious apples, peeled and thinly sliced
4 Granny Smith apples, peeled and thinly sliced
½ cup cane sugar
1½ teaspoons ground cinnamon

1 egg white, lightly beaten

  1. Preheat oven to 350F.
  2. Place flour in a medium bowl. Add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into a ball. Let rest for 5 minutes.
  3. Split dough in half and roll out two circles to fit 10-inch pie pan. Line bottom and sides of pie pan with one circle of dough. Evenly spread thinly sliced apples over the dough.
  4. In a small bowl mix together cinnamon and sugar. Sprinkle over the top of the apples.
  5. Place the other circle of dough over the top of the pie and pinch edges together to make crust. Cut 5 slits in the center of the pie. Brush crust with egg whites. Bake for 40 to 50 minutes, or until crust is golden.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.