I’m a Pastry Chef. Here’s How I Make — and Eat — My Apple Pie

Spoiler Alert: Don’t Miss out on Cold Pie for Breakfast

One of the things I look forward to the most around the holidays is pie.

Making it. Baking it. Sharing it… And then serving myself a slice straight from the refrigerator the next morning.

That’s right. For me, there’s nothing better than Cold Apple Pie for breakfast.

I’m fairly confident, based on the looks I get when I share this, that people’s overwhelming preference is for warm apple pie — with cream — ice or whipped.

I doubt I’ll convince anyone my way is better, but it’s a much different experience. One I’d encourage you to try before snubbing!

Here’s why Cold Apple Pie is Actually Delicious

1. The Texture

   
   

   A good buttery crust, when cold, crumbles and shatters into a flaky mess. It is a distinctly different texture than the fruit filling, which, when cold, holds it shape nicely. In short, the pie has resistance. There’s a distinct give when pushing your fork through the layers that I find so satisfying.

   
   

2. Enhanced Apple Flavor

   
   

   Counterintuitively, the chilled temperature allows the apples' natural tartness and complexity to shine through. When warm, the sweetness can sometimes overwhelm the fruit’s subtle notes. The filling is my favorite part of the pie and I love that when cold, the spices and sugar take a back seat to the star: the apples.

If you need more convincing — either that pie can be for breakfast or that eating it cold is a perfectly valid point of view — I’d encourage you to look up the long and entertaining discourse online about Pop-Tarts.

Once you’ve drawn your conclusions about serving temperature, here’s how you should make your pie:

First — we’re precooking our apple filling. Next, an all-butter crust.Don’t argue. Just do it. Trust me.

I will also forever evangelize for using King Arthur Flour. Their All Purpose variety works great in this recipe.

Fool Proof Filling

In truth, my pie filling changes a little every year. Sometimes, it's a classic apple, sometimes with cranberries or black currants. But it's always, always pre-cooked. This ensures a pie that is set and tackles the dreaded soggy bottom. Here’s the classic version, but feel free to add your own flair.

• 8 cups peeled, sliced apples (from about 3 1/4 pounds whole apples)

• 2 tablespoons lemon juice

• 2 tablespoons unsalted butter

• 3/4 cup granulated sugar

• 2 tablespoons All-Purpose Flour

• 1/4 teaspoon table salt

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon allspice

• 2 teaspoons vanilla

• 1/4 cup apple juice

• 2 tablespoons cornstarch

  
  

Peel and slice your apples. I like more of a chunk than a slice, but you get to make your pie however you prefer. The chunks hold up better during precooking, and I like the bold texture. However you slice them, toss the apple pieces with the lemon juice to prevent browning as you process the apples.

Melt the butter in a large, deep pot big enough to hold all the apples. Add the apples, sugar, flour, spices, and vanilla into the pan and stir to distribute.

Once the apples begin to soften, mix the cornstarch with the apple juice and then add that mixture to the apples, stirring gently but thoroughly.

As it’s heated, the cornstarch and flour will begin to thicken the juices, and you’ll get a nice, stable apple filling. It’s done when the juices have thickened and when the apples are tender but not cooked through.

Now- set the filling aside to cool and make your crusts. There’s nothing like working hard to keep your crusts chilled only to blop warm filling into the center.

Don’t do that. Be patient.

The Only Crust Recipe You’ll Ever Need

Buttery. Flaky. Easy. This recipe makes two 9 or 10-inch pie crusts. Since we’re going classic, this pie will need a bottom and a top crust, but if you opt for a Dutch-style pie, you’ll have enough crust for two pies.

• 1 cup (2 sticks) cold unsalted butter, plus additional for greasing the dish

• 2 1/4 cups all-purpose flour, plus additional to flour the counter and the dish

• 1/3 cup water

• 2 teaspoons apple cider vinegar

• 1/2 teaspoon salt

  
  

To start, mix the water, apple cider vinegar, and salt and stir to dissolve the salt. Place this mixture in the freezer.

From there, your flour will go directly into the bowl of your stand mixer, which will also go directly into the freezer.

Then, working as quickly as possible and without unnecessary handling, cut your butter into 1/2" cubes.

Tumble these cubes into the mixing bowl of cold flour, and using the paddle attachment, pulse your mixer to distribute the butter amongst the flour.

This is not a “turn it on and walk away” scenario. Keep pulsing until the butter is broken into smaller chunks and smears, and the mixture looks a bit like a clumpy streusel topping.

Grab that water mixture from the freezer, and slowly stream it in while continuing to pulse the mixer.

You should see the dough tighten and form a cohesive mass.

How well it comes together will depend on various factors, including relative humidity. If it seems too crumbly, consider adding an additional teaspoon of cold water, but no more.

Tip this mixture onto a lightly floured surface, press lightly to combine, and divide the dough in half. Wrap each piece in cling wrap and flatten it into a disc.

Allow the discs to chill for 30 minutes or so before rolling them out and filling your pie crusts.

On Fluting Your Crust

I’ve seen so many people stumped by this. The key is to roll your bottom crust and top crust larger than you think they need to be.

Lay in your bottom crust, add the filling, making sure not to spill onto the sides, and then lay your top crust over the whole thing, pressing the top and bottom crust lightly to seal.

From there, you’ll need your kitchen shears. Instead of a wodge of extra dough around the edges, you’re going to trim neatly around the tin, about 1/2" or so past the pan.

Once you’ve trimmed the excess, you’ll take that cut edge and roll it underneath itself, working all around the perimeter of the pie. Now we have a substantial crust to flute!

Everyone does this differently, but I like to form my flute by pressing the dough between my right thumb and pointer finger knuckle from the inside, and pressing my left thumb into the divot between my other thumb and my knuckle.

Brush with an eggwash, add sparkle sugar if you like, and cut a few slits to allow steam to vent.

Bake your pies at 375F for around 40–55 minutes. You’ll know they are done when the filling is thick and bubbling and the crust is golden brown.

To Chill or Not to Chill

Did you make your pie in advance? Good for you. You’ve got options! You can either store your pie at room temperature for up to two days, or, after it cools, you can wrap it in tin foil and store it in the refrigerator.

If you insist on heating it up, I can’t stop you. But the next time you find yourself with leftover pie after the holidays, try resisting the urge.

Instead, do what I do: wake up early, pour yourself a cup of coffee, and enjoy a slice straight from the fridge. That cold, buttery crust and tart filling might just convert you, too.

And if anyone gives you a strange look, just remind them that Pop-Tarts are a nostalgic American breakfast for a reason.