Dive into the world of apple pie perfection with these 18 amazing Alton Brown-inspired variations. Whether you’re craving a classic fall treat or a creative twist on this beloved comfort food, we’ve got you covered. Get ready to elevate your baking game and discover new favorites that will have everyone asking for seconds. Let’s explore these delicious recipes together!
Classic Alton Brown Apple Pie
Well, folks, if you’ve ever stared down a pile of apples and thought, “I could make a pie, but I’d probably end up with a soggy, sad mess,” then Alton Brown’s classic recipe is here to save the day—and your dessert cred. This isn’t just any apple pie; it’s a meticulously engineered, flavor-packed masterpiece that balances sweet, tart, and buttery in every bite, guaranteed to make your kitchen smell like a cozy autumn dream.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 75 minutes
Ingredients
– 2 1/2 cups all-purpose flour
– 1 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 6 large Granny Smith apples, peeled, cored, and sliced
– 3/4 cup granulated sugar
– 2 tbsp all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 tbsp unsalted butter, cold and cubed
– 1 large egg, beaten
– 1 tbsp granulated sugar
Instructions
1. In a large bowl, combine 2 1/2 cups all-purpose flour and 1/4 tsp salt.
2. Add 1 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, 1 tablespoon at a time, mixing just until the dough comes together into a ball.
4. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes to chill.
5. Preheat your oven to 375°F (190°C).
6. In another large bowl, toss 6 peeled, cored, and sliced Granny Smith apples with 3/4 cup granulated sugar, 2 tbsp all-purpose flour, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until evenly coated.
7. On a lightly floured surface, roll out one dough disc to a 12-inch circle and fit it into a 9-inch pie dish, trimming any excess edges.
8. Tip: For a flaky crust, handle the dough as little as possible and keep all ingredients cold throughout.
9. Pour the apple mixture into the pie crust, and dot the top with 1 tbsp cold, cubed unsalted butter.
10. Roll out the second dough disc to another 12-inch circle, and place it over the filling, crimping the edges to seal with a fork or your fingers.
11. Cut a few small slits in the top crust to allow steam to escape during baking.
12. Brush the top crust with 1 beaten large egg, and sprinkle with 1 tbsp granulated sugar for a golden finish.
13. Bake the pie in the preheated oven at 375°F for 45 minutes.
14. Tip: Place a baking sheet on the rack below to catch any drips and prevent a messy oven.
15. After 45 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes, or until the crust is deeply golden brown and the filling is bubbling through the slits.
16. Tip: Let the pie cool completely on a wire rack for at least 2 hours before slicing to allow the juices to set and avoid a runny mess.
17. Last but not least, this pie emerges with a crisp, buttery crust that shatters delightfully against the tender, spiced apple filling—each slice is a perfect harmony of sweet and tart. Serve it warm with a scoop of vanilla ice cream for that classic à la mode magic, or get creative by drizzling it with caramel sauce for an extra indulgent twist that’ll have everyone begging for seconds.
Caramel Apple Pie by Alton Brown
Kick off your fall baking with a pie that’s so good, it’ll make you want to hug your oven. Alton Brown’s genius twist on a classic combines gooey caramel and tart apples in a flaky crust that’s downright irresistible—just try not to eat the whole thing in one sitting (we won’t judge).
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 9-inch pie crusts
– 6 cups Granny Smith apples, peeled and sliced
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup unsalted butter
– 1/2 cup caramel sauce
– 1 tbsp milk
– 1 tbsp granulated sugar (for topping)
Instructions
1. Preheat your oven to 375°F and place one pie crust in a 9-inch pie dish, pressing it gently into the edges.
2. In a large bowl, combine 6 cups of sliced Granny Smith apples, 1 cup of granulated sugar, 1/4 cup of all-purpose flour, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg, tossing until the apples are evenly coated.
3. Melt 1/4 cup of unsalted butter in a small saucepan over medium heat, then pour it over the apple mixture and stir to combine.
4. Spoon the apple mixture into the prepared pie crust, spreading it out evenly, and drizzle 1/2 cup of caramel sauce on top.
5. Place the second pie crust over the filling, crimp the edges with a fork to seal, and cut 4 small slits in the top to vent steam.
6. Brush the top crust with 1 tablespoon of milk and sprinkle it with 1 tablespoon of granulated sugar for a golden finish.
7. Bake the pie at 375°F for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.
8. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
Unbelievably, this pie boasts a flaky, buttery crust that shatters with each bite, enveloping a sweet-tart apple filling laced with ribbons of rich caramel. Serve it warm with a scoop of vanilla ice cream for a melty, gooey delight that’ll have everyone begging for seconds.
Rustic Alton Brown’s Apple Galette
Oh, the humble apple galette—Alton Brown’s rustic twist on pie that’s basically dessert’s answer to ‘messy bun, don’t care.’ It’s the lazy baker’s dream: all the cozy, cinnamon-spiced flavor of an apple pie, with none of the fussy lattice-work drama. Just fold, bake, and devour like you mean it.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/4 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 3 medium apples, peeled, cored, and thinly sliced
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1 tbsp lemon juice
– 1 egg, beaten
– 1 tbsp coarse sugar
Instructions
1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 tsp salt until combined.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Gradually drizzle in 1/4 cup ice water, stirring with a fork until the dough just comes together into a shaggy ball. Tip: Don’t overmix—this keeps the crust flaky!
4. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
5. While the dough chills, in a medium bowl, toss 3 thinly sliced apples with 1/4 cup granulated sugar, 1 tsp ground cinnamon, and 1 tbsp lemon juice until evenly coated. Set aside.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle about 1/8-inch thick. Tip: If it cracks, just patch it up—rustic is the goal here!
8. Transfer the dough circle to the prepared baking sheet.
9. Arrange the apple slices in a single layer over the dough, leaving a 2-inch border around the edges.
10. Fold the dough border up and over the apples, pleating it loosely as you go to create a rustic edge.
11. Brush the folded dough edges with 1 beaten egg, then sprinkle 1 tbsp coarse sugar over the crust and apples. Tip: The egg wash gives that golden, glossy finish—don’t skip it!
12. Bake at 375°F for 40-45 minutes, until the crust is golden brown and the apples are tender and bubbling.
13. Remove from the oven and let cool on the baking sheet for 10 minutes before slicing.
Just imagine that first bite: a buttery, crisp crust giving way to tender, cinnamon-kissed apples, all with a hint of lemon zing. Serve it warm with a scoop of vanilla ice cream melting into the crevices, or go full cozy-mode and pair it with a hot cup of coffee for the ultimate fall indulgence.
Savory Cheddar Crust Apple Pie by Alton Brown
Zesty and unexpected—this isn’t your grandma’s apple pie! Alton Brown’s genius twist swaps the classic sweet crust for a sharp, savory cheddar blanket, creating a flavor rollercoaster that’ll make your taste buds do a happy dance. It’s the perfect pie for when you want to impress at a potluck or just confuse your family in the best way possible.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 2 1/2 cups all-purpose flour
– 1 cup unsalted butter, cold and cubed
– 1 cup sharp cheddar cheese, shredded
– 1/4 cup ice water
– 6 large Granny Smith apples, peeled and sliced
– 3/4 cup granulated sugar
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice
– 1 egg, beaten
Instructions
1. In a large bowl, combine 2 1/2 cups all-purpose flour and 1 cup cold, cubed unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
2. Stir in 1 cup shredded sharp cheddar cheese until evenly distributed.
3. Gradually add 1/4 cup ice water, 1 tablespoon at a time, mixing just until the dough comes together—overworking it makes the crust tough.
4. Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill.
5. Preheat your oven to 375°F and place a baking sheet on the lower rack to catch any drips.
6. In another bowl, toss 6 peeled and sliced Granny Smith apples with 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 tbsp lemon juice until coated.
7. Roll out one dough disc on a floured surface to fit a 9-inch pie dish, then transfer it to the dish and trim the edges.
8. Fill the crust with the apple mixture, mounding it slightly in the center for a domed top.
9. Roll out the second dough disc, place it over the filling, and crimp the edges to seal—cut a few slits in the top to vent steam and prevent sogginess.
10. Brush the top crust with 1 beaten egg for a golden finish.
11. Bake at 375°F for 45-50 minutes, until the crust is deep golden brown and the filling bubbles through the vents.
12. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the juices to set.
Out of the oven, this pie boasts a flaky, cheesy crust that shatters with each bite, giving way to a warm, spiced apple filling that’s tangy and sweet. Serve it slightly warm with a scoop of vanilla ice cream for a cool contrast, or enjoy it solo as a bold statement piece at your next dinner party—it’s guaranteed to spark conversation!
Spiced Alton Brown Apple Pie with Cinnamon
Savor the moment when humble apples get a superstar makeover in this Spiced Alton Brown Apple Pie with Cinnamon—it’s basically autumn in a dish, but with enough witty charm to make you forget you’re about to eat your feelings with a fork.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 1/2 cups all-purpose flour
– 1 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 6 large Granny Smith apples, peeled, cored, and sliced
– 3/4 cup granulated sugar
– 1/4 cup light brown sugar
– 1/4 cup cornstarch
– 2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1 tbsp lemon juice
– 1 large egg, beaten
– 1 tbsp coarse sugar
Instructions
1. In a large bowl, combine 2 1/2 cups all-purpose flour and 1 cup cold, cubed unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, mixing just until the dough comes together; divide it into two discs, wrap in plastic, and chill for at least 30 minutes.
3. In another bowl, toss 6 large sliced Granny Smith apples with 3/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 cup cornstarch, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1 tbsp lemon juice until evenly coated.
4. Preheat your oven to 375°F and place a baking sheet on the lower rack to catch any drips.
5. On a floured surface, roll out one dough disc to a 12-inch circle and fit it into a 9-inch pie dish, trimming any excess.
6. Pour the apple mixture into the pie crust, mounding it slightly in the center.
7. Roll out the second dough disc to another 12-inch circle, place it over the filling, and crimp the edges to seal; cut a few slits in the top for steam to escape.
8. Brush the top crust with 1 large beaten egg and sprinkle with 1 tbsp coarse sugar for a golden, sparkly finish.
9. Bake the pie at 375°F for 60 minutes, or until the crust is deep golden brown and the filling is bubbling through the slits.
10. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
Buttery, flaky crust gives way to a warmly spiced apple filling that’s perfectly thickened, not soupy—serve it slightly warm with a scoop of vanilla ice cream for a cozy, cinnamon-kissed dessert that’ll have everyone asking for seconds.
Alton Brown’s Deep-Dish Apple Pie
Yikes, have you ever had an apple pie that’s more like a shallow puddle of disappointment? Fear not—this deep-dish marvel is here to save your dessert game with a towering, buttery crust and a spiced apple filling that’s basically a hug in pie form. It’s the kind of pie that makes you want to do a little happy dance while it bakes, because let’s be real, anything with ‘deep-dish’ in the name is automatically more fun.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 75 minutes
Ingredients
– 2 1/2 cups all-purpose flour
– 1 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 6 large Granny Smith apples, peeled, cored, and sliced
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 tbsp lemon juice
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 egg, beaten
– 1 tbsp coarse sugar
Instructions
1. In a large bowl, combine 2 1/2 cups all-purpose flour and 1/4 tsp salt. Add 1 cup cold, cubed unsalted butter, and use a pastry cutter or your fingers to work it into pea-sized crumbs.
2. Gradually drizzle in 1/4 cup ice water, mixing until the dough just comes together. Divide into two discs, wrap in plastic, and chill in the refrigerator for 30 minutes.
3. While the dough chills, in a separate bowl, toss 6 sliced Granny Smith apples with 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tbsp lemon juice, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until evenly coated.
4. Preheat your oven to 375°F. On a floured surface, roll out one dough disc to a 12-inch circle and fit it into a 9-inch deep-dish pie plate, letting the edges overhang.
5. Tip: For a flaky crust, handle the dough as little as possible and keep everything cold—this prevents the butter from melting too soon.
6. Pour the apple mixture into the crust, mounding it slightly in the center. Roll out the second dough disc to an 11-inch circle and place it over the filling.
7. Trim and crimp the edges to seal, then cut a few slits in the top crust to allow steam to escape. Brush the top with 1 beaten egg and sprinkle with 1 tbsp coarse sugar.
8. Tip: Brushing with egg wash gives that gorgeous golden-brown shine, while coarse sugar adds a delightful crunch—don’t skip it!
9. Place the pie on a baking sheet to catch any drips and bake at 375°F for 75 minutes, or until the crust is deep golden and the filling is bubbling through the slits.
10. Tip: If the edges brown too quickly, cover them with foil halfway through baking to prevent burning.
11. Remove from the oven and let cool on a wire rack for at least 2 hours before slicing.
Verdict: This pie emerges with a crisp, buttery crust that shatters beautifully against the tender, cinnamon-spiced apples, all held together in a juicy, gooey filling that’s not too sweet. Serve it warm with a scoop of vanilla ice cream for that classic à la mode magic, or get creative by drizzling it with salted caramel for an extra indulgent twist—because why not make dessert the star of the show?
Alton Brown’s Apple Pie with Crumb Topping
Mmm, let’s be real: apple pie is basically a hug in dessert form, and Alton Brown’s crumb-topped version is the cozy, witty friend who shows up with extra butter and a killer one-liner. This recipe ditches the fussy lattice for a buttery streusel that’s so good, you might just forget to share—no judgment here! It’s the perfect balance of sweet, spiced apples and a crunchy topping that’ll have you sneaking bites straight from the pan.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 1 9-inch pie crust
– 6 cups thinly sliced Granny Smith apples (about 6 medium apples)
– 3/4 cup granulated sugar
– 2 tbsp all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 tbsp lemon juice
– 1 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/2 cup unsalted butter, cold and cubed
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips—trust me, this saves cleanup later!
2. Roll out the 9-inch pie crust and press it into a pie dish, crimping the edges decoratively; chill it in the refrigerator while you prep the filling.
3. In a large bowl, toss the thinly sliced Granny Smith apples with 3/4 cup granulated sugar, 2 tbsp all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp salt, and 1 tbsp lemon juice until evenly coated.
4. Tip: Use a mix of tart apples like Granny Smith for the best flavor balance—they hold their shape beautifully during baking.
5. Remove the chilled pie crust from the refrigerator and pour the apple mixture into it, spreading it out evenly.
6. In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup packed light brown sugar, and 1/4 tsp salt; add 1/2 cup cold, cubed unsalted butter.
7. Use your fingers or a pastry cutter to work the butter into the dry ingredients until coarse crumbs form—don’t overmix, or it’ll turn into a paste!
8. Tip: Keep the butter cold for a flakier crumb topping; if it starts to soften, pop the bowl in the freezer for 5 minutes.
9. Sprinkle the crumb topping evenly over the apple filling, covering it completely.
10. Place the pie on the preheated baking sheet and bake at 375°F for 45–50 minutes, until the topping is golden brown and the filling is bubbling at the edges.
11. Tip: If the topping browns too quickly, loosely tent the pie with aluminum foil halfway through baking to prevent burning.
12. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set—patience is key here!
13. Serve slices warm or at room temperature. The result is a textural dream: tender, spiced apples nestled under a buttery, crunchy streusel that shatters with every bite. Try it à la mode with vanilla ice cream for a classic combo, or get fancy with a drizzle of salted caramel—because why not live a little?
Alton Brown’s Honey and Bourbon Apple Pie
Whip out your apron and prepare for a pie that’s about to become your new best friend—this isn’t your grandma’s apple pie (no offense, Grandma). Alton Brown’s Honey and Bourbon Apple Pie is a boozy, sweet, and downright irresistible twist on a classic, perfect for when you want to impress without breaking a sweat.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 2 9-inch pie crusts
– 6 cups thinly sliced Granny Smith apples
– 1/2 cup granulated sugar
– 1/4 cup honey
– 1/4 cup bourbon
– 1/4 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, cut into small pieces
– 1 egg, beaten
– 1 tablespoon coarse sugar
Instructions
1. Preheat your oven to 425°F and place a baking sheet on the lower rack to catch any drips.
2. In a large bowl, combine the thinly sliced Granny Smith apples, granulated sugar, honey, bourbon, all-purpose flour, ground cinnamon, ground nutmeg, and salt, tossing gently until evenly coated.
3. Tip: Let the mixture sit for 10 minutes to allow the apples to release their juices, which helps prevent a soggy crust.
4. Place one 9-inch pie crust in a pie dish, pressing it firmly into the bottom and sides.
5. Pour the apple mixture into the crust, spreading it evenly, and dot the top with the unsalted butter pieces.
6. Cover with the second 9-inch pie crust, crimping the edges to seal, and cut a few slits in the top to vent steam.
7. Brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden, crunchy finish.
8. Tip: For extra browning, cover the edges with foil for the first 25 minutes of baking to prevent burning.
9. Bake at 425°F for 20 minutes, then reduce the temperature to 375°F and bake for an additional 30 minutes, or until the crust is deep golden brown and the filling is bubbling.
10. Tip: Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
11. Serve warm or at room temperature. Get ready for a pie that’s flaky, tender, and bursting with caramelized apples kissed by bourbon—it’s so good, you might just skip the ice cream and eat it straight from the pan!
Dutch-Style Apple Pie by Alton Brown
Now, if you’ve ever wanted an apple pie that’s less ‘down-home Americana’ and more ‘Dutch masterpiece,’ Alton Brown’s version is your golden ticket. It’s a buttery, lattice-topped wonder that’s so good, you might just forget the phrase ‘as American as apple pie’—this one’s got European flair with a side of pure deliciousness.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 1/2 cups all-purpose flour
– 1 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 6 large Granny Smith apples, peeled, cored, and sliced
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice
– 1 egg, beaten
– 1 tbsp coarse sugar
Instructions
1. In a large bowl, combine 2 1/2 cups all-purpose flour and 1 cup cold, cubed unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, mixing just until the dough comes together—be careful not to overwork it, as this keeps the crust tender.
3. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes to chill.
4. In another bowl, toss 6 peeled, cored, and sliced Granny Smith apples with 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 tbsp lemon juice until evenly coated.
5. Preheat your oven to 375°F (190°C) and place a rack in the center position.
6. On a floured surface, roll out one dough disc to fit a 9-inch pie dish, then press it in and trim the edges.
7. Fill the crust with the apple mixture, mounding it slightly in the center.
8. Roll out the second dough disc and cut it into strips to create a lattice top over the apples, weaving them carefully for that classic Dutch look.
9. Brush the lattice with 1 beaten egg and sprinkle 1 tbsp coarse sugar over the top for a golden, crunchy finish.
10. Bake at 375°F for 60 minutes, or until the crust is deep golden brown and the filling is bubbling—if the edges brown too quickly, tent them with foil to prevent burning.
11. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the juices to set properly.
Forget boring desserts—this pie boasts a flaky, buttery crust that shatters with each bite, enveloping tender, spiced apples in a sweet, tangy embrace. Serve it warm with a scoop of vanilla ice cream for a cozy treat, or enjoy it cold as a sophisticated snack that’ll have everyone asking for seconds.
Alton Brown’s Apple and Pear Pie
Ever find yourself staring at a fruit bowl, wondering if those apples and pears could be more than just a healthy snack? Enter this pie, a glorious mash-up where crisp apples and juicy pears get cozy under a buttery, flaky crust. It’s the dessert equivalent of your favorite fall sweater—comforting, reliable, and surprisingly chic.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– 2 1/2 cups all-purpose flour
– 1 cup unsalted butter, cold and cubed
– 1 tsp salt
– 1/4 cup ice water
– 3 medium apples, peeled, cored, and sliced 1/4-inch thick
– 3 medium pears, peeled, cored, and sliced 1/4-inch thick
– 3/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice
– 1 large egg
– 1 tbsp milk
Instructions
1. In a large bowl, combine 2 1/2 cups all-purpose flour and 1 tsp salt. Add 1 cup cold, cubed unsalted butter and use a pastry cutter or your fingers to work it into pea-sized crumbs.
2. Gradually add 1/4 cup ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
3. In another large bowl, toss 3 sliced apples, 3 sliced pears, 3/4 cup granulated sugar, 1/4 cup all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 tbsp lemon juice until evenly coated.
4. On a floured surface, roll out one dough disc to a 12-inch circle and fit it into a 9-inch pie dish, letting the edges overhang. Tip: Chill your rolling pin for a minute to prevent sticking!
5. Pour the fruit filling into the crust, mounding it slightly in the center.
6. Roll out the second dough disc to an 11-inch circle. Cut it into 1-inch strips and weave a lattice pattern over the filling.
7. Trim the overhanging edges to 1 inch, fold them under, and crimp to seal. Refrigerate the assembled pie for 15 minutes.
8. Preheat your oven to 425°F. In a small bowl, whisk 1 large egg with 1 tbsp milk to make an egg wash.
9. Brush the egg wash evenly over the lattice crust. Tip: This gives it that golden, glossy finish—don’t skip it!
10. Place the pie on a baking sheet to catch drips and bake at 425°F for 20 minutes.
11. Reduce the oven temperature to 375°F and bake for 40 more minutes, or until the crust is deep golden brown and the filling is bubbling. Tip: If the edges brown too quickly, cover them with foil.
12. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing.
Mouthwatering doesn’t even begin to cover it—this pie delivers a perfect textural symphony with a tender, jammy filling that holds its shape against the shatteringly crisp crust. Serve it warm with a scoop of vanilla ice cream for a classic combo, or get fancy and drizzle each slice with salted caramel for an extra indulgent twist.
Peanut Butter Apple Pie by Alton Brown
Naturally, we’ve all pondered the great culinary mash-ups—what if peanut butter met apple pie? Enter a genius creation that’s part comfort, part nutty rebellion, courtesy of a certain food-science wizard. It’s the dessert that dares to ask, ‘Why choose?’ and answers with a flaky, gooey, utterly irresistible yes.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 1 package refrigerated pie crust
– 6 cups thinly sliced Granny Smith apples
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup creamy peanut butter
– 2 tablespoons unsalted butter, cut into small pieces
– 1 large egg
– 1 tablespoon water
Instructions
1. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips—this prevents a smoky kitchen disaster.
2. Unroll one pie crust and press it into a 9-inch pie plate, trimming any excess dough hanging over the edge.
3. In a large bowl, toss the sliced apples with sugar, flour, cinnamon, and nutmeg until evenly coated.
4. Spoon half of the apple mixture into the pie crust, spreading it into an even layer.
5. Drop spoonfuls of peanut butter evenly over the apples, then top with the remaining apple mixture.
6. Dot the top of the filling with the pieces of unsalted butter for extra richness.
7. Unroll the second pie crust and place it over the filling, crimping the edges with a fork to seal—pro tip: chill the crust for 10 minutes first to prevent shrinking.
8. In a small bowl, whisk the egg with water to create an egg wash, then brush it generously over the top crust for a golden finish.
9. Cut four 2-inch slits in the top crust to allow steam to escape during baking.
10. Bake the pie on the center oven rack for 45–50 minutes, until the crust is deep golden brown and the filling is bubbling through the slits—cover the edges with foil halfway through if they brown too quickly.
11. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set properly; rushing this leads to a soupy mess.
So, what’s the verdict? This pie delivers a flaky crust hugging a warm, spiced apple filling swirled with melty peanut butter—it’s like a cozy hug with a nutty twist. Serve it slightly warm with a scoop of vanilla ice cream for a sweet-salty contrast that’ll have everyone begging for seconds.
Brown Butter Apple Pie by Alton Brown
Just when you thought apple pie couldn’t get any more heavenly, Alton Brown swoops in with a game-changer: brown butter. This isn’t your grandma’s pie (no offense, Grandma)—it’s a nutty, caramelized, flavor-bomb version that will make your taste buds do a happy dance.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 75 minutes
Ingredients
– 2 1/2 cups all-purpose flour
– 1 tsp salt
– 1 cup unsalted butter, cold
– 1/4 cup ice water
– 1/2 cup unsalted butter
– 6 large Granny Smith apples, peeled and sliced
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice
– 1 egg
– 1 tbsp water
Instructions
1. In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 tsp salt.
2. Cut 1 cup cold unsalted butter into small cubes and add to the flour mixture.
3. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
4. Gradually add 1/4 cup ice water, mixing until the dough just comes together.
5. Divide the dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
6. While the dough chills, melt 1/2 cup unsalted butter in a saucepan over medium heat.
7. Cook the butter, swirling occasionally, for 5-7 minutes until it turns amber-brown and smells nutty, then remove from heat.
8. In a large bowl, toss 6 sliced Granny Smith apples with 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 tbsp lemon juice.
9. Pour the brown butter over the apple mixture and stir to coat evenly.
10. Preheat your oven to 375°F.
11. On a floured surface, roll out one dough disc to a 12-inch circle and fit it into a 9-inch pie dish.
12. Add the apple filling to the pie crust, mounding it slightly in the center.
13. Roll out the second dough disc to another 12-inch circle and place it over the filling.
14. Crimp the edges to seal and cut 4-5 slits in the top crust for venting.
15. In a small bowl, whisk 1 egg with 1 tbsp water to make an egg wash.
16. Brush the egg wash evenly over the top crust.
17. Bake the pie at 375°F for 45-55 minutes, until the crust is golden brown and the filling is bubbling through the slits.
18. Let the pie cool on a wire rack for at least 2 hours before slicing.
That golden, flaky crust gives way to tender apples swimming in a rich, nutty sauce. Try serving it warm with a scoop of vanilla ice cream for a classic combo, or get fancy with a drizzle of salted caramel—it’s so good, you might just start a new family tradition.
Gluten-Free Alton Brown Apple Pie
Oh, the classic apple pie—but hold the gluten! This Alton Brown-inspired twist ditches the wheat without sacrificing an ounce of that flaky, buttery crust we all crave. It’s a dessert that’s both clever and comforting, proving that gluten-free can be downright delicious.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups gluten-free all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 4 large Granny Smith apples, peeled and sliced
– 1/2 cup granulated sugar
– 1 tsp ground cinnamon
– 1 tbsp lemon juice
– 1 egg, beaten
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine 2 cups gluten-free all-purpose flour and 1/2 cup cold, cubed unsalted butter; use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, mixing with a fork until the dough just comes together—avoid overworking it to keep the crust tender.
4. Divide the dough into two equal balls, wrap each in plastic wrap, and chill in the refrigerator for 15 minutes.
5. In another bowl, toss 4 peeled and sliced Granny Smith apples with 1/2 cup granulated sugar, 1 tsp ground cinnamon, and 1 tbsp lemon juice until evenly coated.
6. Roll out one dough ball on a floured surface to a 12-inch circle, then transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
7. Pour the apple mixture into the crust, spreading it evenly.
8. Roll out the second dough ball to another 12-inch circle, place it over the filling, and crimp the edges with a fork to seal.
9. Brush the top crust with 1 beaten egg for a golden finish, and cut a few small slits in the center to allow steam to escape.
10. Bake in the preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
11. Let the pie cool on a wire rack for at least 2 hours before slicing to set the filling properly.
Perfection in every slice! This pie boasts a crisp, flaky crust that shatters with each bite, enveloping a sweet-tart apple filling spiced just right. Serve it warm with a scoop of vanilla ice cream for a cozy treat, or enjoy it cold as a delightful breakfast—because who says pie has rules?
Vegan Alton Brown Apple Pie
Naturally, we’ve all faced the pie dilemma: how to achieve that flaky, buttery crust without the butter? Enter this vegan twist on Alton Brown’s genius—a pie so good, it’ll make your taste buds do a happy dance while keeping things plant-based. Get ready to bake up a storm with this foolproof, dairy-free delight that’s perfect for any gathering or a cozy night in.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 1/2 cups all-purpose flour
– 1 cup vegan butter, chilled
– 1/4 cup ice water
– 6 cups Granny Smith apples, peeled and sliced
– 3/4 cup granulated sugar
– 2 tbsp lemon juice
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup cornstarch
– 1 tbsp non-dairy milk
– 1 tbsp turbinado sugar
Instructions
1. In a large bowl, combine 2 1/2 cups all-purpose flour and 1 cup chilled vegan butter, using a pastry cutter until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, mixing just until the dough comes together; avoid overworking it to keep the crust tender.
3. Divide the dough into two equal balls, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
4. In another bowl, toss 6 cups sliced Granny Smith apples with 3/4 cup granulated sugar, 2 tbsp lemon juice, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 cup cornstarch until evenly coated.
5. Preheat your oven to 375°F and lightly grease a 9-inch pie dish.
6. On a floured surface, roll out one dough ball to a 12-inch circle and carefully transfer it to the pie dish, pressing it into the bottom and sides.
7. Pour the apple mixture into the crust, spreading it evenly.
8. Roll out the second dough ball to another 12-inch circle and place it over the filling, crimping the edges with a fork to seal.
9. Brush the top crust with 1 tbsp non-dairy milk and sprinkle with 1 tbsp turbinado sugar for a golden finish.
10. Cut four small slits in the top crust to allow steam to escape during baking.
11. Bake at 375°F for 45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
12. Let the pie cool on a wire rack for at least 2 hours before slicing to set the filling properly.
Mmm, this pie delivers a perfect balance: the crust is flaky and crisp, thanks to the chilled vegan butter, while the filling bursts with tart-sweet apple flavor enhanced by warm spices. Serve it warm with a scoop of vegan vanilla ice cream for an irresistible treat, or enjoy it solo—it’s so delicious, you might just skip the fork and dive right in!
Alton Brown’s Apple Hand Pies
Aren’t we all secretly craving a handheld dessert that doesn’t require a fork, a plate, or any semblance of dignity? Alton Brown’s genius strikes again with these apple hand pies—a flaky, portable pastry that’s basically a hug for your taste buds. They’re the perfect excuse to eat pie for breakfast, lunch, or that 3 p.m. slump, no judgment here.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1 cup unsalted butter, cold and cubed
– 1/2 cup ice water
– 2 medium Granny Smith apples, peeled and diced
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon lemon juice
– 1 large egg, beaten
– 1 tablespoon coarse sugar
Instructions
1. In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt.
2. Add 1 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Gradually drizzle in 1/2 cup ice water, stirring with a fork until the dough just comes together. Tip: Handle the dough as little as possible to keep the butter cold and ensure a flaky crust.
4. Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes.
5. While the dough chills, combine 2 diced Granny Smith apples, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice in a medium bowl. Set aside.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out one disc of dough to a 1/8-inch thickness. Use a 5-inch round cutter to cut out 4 circles, re-rolling scraps as needed. Repeat with the second disc for a total of 8 circles.
8. Place about 2 tablespoons of the apple filling in the center of each dough circle, leaving a 1/2-inch border around the edges.
9. Brush the edges of each circle with the beaten egg from 1 large egg, then fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
10. Crimp the edges with a fork to secure them, then cut three small slits in the top of each pie to allow steam to escape. Tip: Don’t overfill the pies, or they might burst open in the oven—trust me, it’s a sticky situation.
11. Brush the tops of the pies with the remaining beaten egg and sprinkle with 1 tablespoon coarse sugar for a sparkly finish.
12. Bake the pies on the prepared baking sheet at 375°F for 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Tip: Rotate the baking sheet halfway through baking for even browning.
13. Let the pies cool on the baking sheet for 10 minutes before serving. Now, nothing beats the contrast of that crisp, buttery crust giving way to the warm, spiced apple filling—it’s like autumn in your hand. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or pack them in a lunchbox for a sweet surprise that’ll make any day better.
Mini Alton Brown Apple Pies
Ready to ditch the fork and knife? These Mini Alton Brown Apple Pies are your new best friend for dessert—think all the cozy, cinnamon-spiced joy of a classic pie, but in a perfectly handheld, dangerously snackable package. Seriously, making just one batch is a rookie mistake.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 18 minutes
Ingredients
– 2 9-inch refrigerated pie crusts
– 3 medium Granny Smith apples, peeled and diced
– 1/3 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 2 tbsp all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/8 tsp salt
– 1 tbsp unsalted butter, cut into small pieces
– 1 large egg, beaten
– 1 tbsp coarse sugar
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 12-cup standard muffin tin.
2. Unroll the 2 refrigerated pie crusts on a lightly floured surface.
3. Use a 4-inch round cutter to cut 12 circles from the pie crusts, re-rolling scraps as needed. Tip: Chill the dough circles for 10 minutes if they become too soft to handle.
4. Gently press each dough circle into a prepared muffin cup, ensuring it covers the bottom and sides.
5. In a medium bowl, combine the 3 medium peeled and diced Granny Smith apples, 1/3 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tbsp all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/8 tsp salt. Toss until the apples are evenly coated.
6. Divide the apple mixture evenly among the 12 dough-lined muffin cups, filling each nearly to the top.
7. Dot the top of the filling in each cup with the small pieces of 1 tbsp unsalted butter.
8. Use the remaining pie dough scraps to cut out 12 small shapes (like leaves or circles) for the pie tops.
9. Place one dough shape on top of the filling in each muffin cup. Tip: Don’t seal the edges—this allows steam to escape and prevents sogginess.
10. Brush the tops of all the mini pies lightly with the 1 beaten large egg.
11. Sprinkle the 1 tbsp coarse sugar evenly over the brushed tops.
12. Bake in the preheated 400°F oven for 16-18 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Let them cool in the tin for 5 minutes before transferring to a wire rack to avoid breaking.
Just pulled from the oven, these little guys boast a flaky, buttery crust that shatters beautifully against the tender, warmly spiced apple filling. Serve them slightly warm with a scoop of vanilla ice cream for a classic treat, or get creative by drizzling with salted caramel for an extra indulgent twist.
Conclusion
Remarkable! These 18 Alton Brown-inspired apple pie twists offer endless inspiration for your fall baking. Whether you’re craving classic comfort or adventurous flavors, there’s a perfect pie waiting for you. We’d love to hear which recipe becomes your new favorite—leave a comment below and share this roundup on Pinterest to spread the apple pie love!
