Anna Olson Apple Pie

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This Anna Olson Apple Pie recipe makes a warm and gooey classic apple pie made completely from scratch. This fool-proof pie crust uses a secret ingredient to make a buttery, flaky and sturdy pie crust. No soggy bottoms about it!

Apple pie is my favorite pie, hands down. My apple pie recipe my friend Mary Jane shared with me has been my number one for almost 15 years but one bite of this Anna Olson apple pie and my recipe fell securely into 2nd place.

On a trip to London, Wes and I took advantage of access to the Food Network and watched a Bake with Anna Olson marathon. I was especially intrigued with her pie crust recipe because as a mediocre pie crust maker I thought her technique would improve my homemade pie crusts. I was right!

Her secret to phenomenal pie crust is adding oil to the flour before adding the butter. This brilliant trick prevents over-mixing the butter. The oil coats the flour, so it can not soak up all of the butter. She also only cooks half of the apples before adding them to the filling to cut back on the liquid released. Any excess liquid from the apples is soaked up by oats.
I made this pie as soon as we returned from our trip. I followed Anna Olson’s tips for no soggy bottoms, and it was THE BEST apple pie I’ve ever made. I served it with some salted caramel ice cream for breakfast (don’t judge), but when I want to be even more extra, I drizzle this scrumptious apple pie with maple bourbon caramel. YUM.

Ingredients //

To make a double pie crust, you’ll need:

• Flour – is the structure of the pie crust and holds the dough together.
• Sugar – sweetens pie crust.
• Salt – enhances the sweet flavors of the buttery crust.
• Vegetable Oil – coats the flour and helps prevent over-mixing.
• Butter – cool but not ice cold.
• Cold Water & Vinegar (or lemon juice) – moistens the crust dough.

To make homemade apple pie filling, you’ll need:

• Apples (thinly sliced) – The best apples for apple pie have a tangy-crisp bite. I like using a mixture of golden delicious, honey crisp, and granny smith apples.
• Lemon Juice – prevents the sliced apples from browning.
• Sugar – sweetens the filling.
• Light Brown Sugar – gives the filing a deeper color and richer flavor.
• Cinnamon, Ground Allspice & Freshly Ground Nutmeg – the perfect blend of spices to give apple pie crave-worthy warming flavor.
• Pinch of Salt – enhances flavor.
• Old-fashioned Rolled Oats – A sprinkle of rolled oats in between layers helps absorb excess liquid that may make the pie too soft.
• Butter – cut into small pieces.

To coat the surface of the pie crust, you’ll need:

• Egg (mixed with 2 tablespoons water)
• Cinnamon & Sugar

Recommended Equipment

• Mixing Bowls
• Standing Mixer (or heavy spoon) – I made mine in a stand mixer, but you can use a pastry cutter or a food processor.
• Plastic Wrap
• Frying Pan
• Slotted Spoon
• Rolling Pin
• 9″ Pie Pan
• Scissors (or a knife)
• Basting Brush
• Cooling Rack

How to Make // The Steps

Make apple pie crust dough from scratch:

1. In a large bowl, add flour, sugar, and salt. Mix well to combine. Then, add the oil and mix until the flour is coated and starts to clump into crumbs.
2. Cut the butter into the mixture so that small pieces of the butter are still visible.
3. In a small bowl, stir water and vinegar together and then pour it in with the flour mixture. Mix until the dough just comes together.
4. Turn the dough out and gently work it until a firm dough forms. Cut the dough in half and wrap each piece in plastic wrap and transfer to the fridge to chill for at least an hour. Remove from fridge 15 minutes before rolling.

Make classic apple pie filling:

1. In a large bowl, toss apples and lemon juice together.
2. In a pan, over medium heat, saute HALF of the apples until most of the juices cook out and the apples have softened (about 10 minutes).
3. Using a slotted spoon, transfer sauteed apples to the bowl with the remaining uncooked apples.
4. To the bowl, add sugar, light brown sugar, cinnamon, allspice, nutmeg, and salt. Mix well.

Assemble and bake apple pie:

1. Preheat oven to 400 degrees and coat a sanitized work surface with flour. Dust a 9″ pie plate with flour.
2. Place one of the balls of dough on the work surface and roll it to a little less than a 1/4 inch thickness.
3. Transfer the dough to the pie pan and gently mold it to the bottom.
4. Sprinkle a layer of oats over the dough followed by the apple pie filling. Dot with butter.
5. Place the other ball of dough on the work surface and roll it out to the same thickness and drape it over the apple filling.
6. Trim away excess dough. Tuck the dough draped over the top under and then pinch it together all the way around to create a fluted age.
7. In a small bowl, whisk together egg and 2 tablespoons of water. Brush the mixture over the surface of the pie and then sprinkle with cinnamon and sugar.
8. Use scissors to make several symmetrical snips in the pie crust to act as vents and release steam.
9. Place the pie on a parchment paper-lined baking sheet and bake in the center of the oven at 400 degrees for 10 minutes. Lower the oven temperature to 375 degrees and continue baking for 40 to 50 minutes (or until the crust is golden brown and steam is coming out of the vents from the hot and bubbly filling).
10. Transfer pie plate to a cooling rack and cool for at least 2 hours before slicing.

Tips & Tricks

• I took a tip from Anna Olson and only cooked half of the apples for the filling. Doing so reduces the moisture within the pie and helps prevent soggy bottoms. This apple pie is flaky, firm and delicious and it cuts like a dream.
• It’s okay if the butter isn’t room temperature but it shouldn’t be ice cold. Softer butter is easier to work with and makes the flaky, tender crust.
• If you notice the top of the pie is getting too brown and the bottom is soft and not cooked enough, you can loosely drape a piece of foil over the pie and continue baking it a little longer.

Why is Anna Olson Apple Pie So Good?

• Making homemade apple pie is easier than you think! With these easy-to-follow instructions, you’ll make perfect apple pie every time.
• Perfectly spiced and packed with fall flavors but great year-round.
• The fool-proof method helps prevent soggy bottom pie crust.
• Great way to use up in-season autumn apples.

Variations & Substitutions //

• Follow this recipe replacing half of the apple with pear to make a delicious apple-pear pie.
• Serve Anna Olsen apple pie warmed through with a cool and creamy side of ice cream and whipped cream.
• Add a splash of bourbon to the pan while the apples are sauteing.

How to Store and Freeze //

Storing Homemade Pie Crust Dough: Freshly prepared pie dough can be refrigerated for 2 days and frozen for up to 3 months. Thaw and remove from the fridge 15 minutes before rolling it out.

Storing Unbaked Apple Pie: You can make this apple pie in advance. Wrap it in plastic and refrigerate for up to 2 days. Likewise, to freeze you can securely wrap uncooked apple pie in a few layers of plastic wrap and put the whole pie in a freezer-safe bag. Use within 2 months. Defrost in the fridge before baking.
Storing Baked Apple Pie: Once cooked and sliced, store any leftovers in an airtight container in the fridge for 3 to 4 days. To freeze, wrap individual slices or the whole pie in a few layers of plastic wrap and store in a freezer-safe bag for up to 4 months.

FAQ

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Anna Olson Apple Pie

bakedbree

My new favorite apple pie recipe from Anna Olson. A fool-proof pie crust recipe with a secret ingredient to ensure no soggy bottoms. Perfectly spiced and scrummy.

4.70 from 10 votes

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Course desserts

Cuisine baking

Ingredients

  

Double Pie Crust:

• 2 1/2 cups flour
• 1 Tablespoon sugar
• 1 teaspoon salt
• 3 Tablespoons vegetable oil
• 1 cup butter cool, not ice cold
• 1/4 cup cold water
• 2 teaspoons vinegar or lemon juice

Filling:

• 6 cups peeled and thinly sliced apples I like a mixture of Golden Delicious, Honeycrisp, and Granny Smith
• 1 Tablespoon lemon juice
• 1/2 cup sugar
• 1/3 cup light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground nutmeg
• Pinch salt
• 2 Tablespoons old-fashioned rolled oats
• 2 Tablespoons butter cut into small pieces

Topping:

• 1 egg mixed with 2 Tablespoons water
• 1 Tablespoon sugar
• 1/4 teaspoon cinnamon

Instructions

 

• In a large bowl, combine the flour, sugar, and salt. Pour over the oil and mix until the flour is coated. It will look crumbly.
• Add the butter and cut or mix until small pieces of butter are still visible.
• Stir the water and vinegar together and add all at once to the flour mixture. Mix until the dough just comes together. Turn the dough out and gently work until it comes together. Cut dough in half and wrap each piece in plastic wrap. Chill for at least an hour.
• To make the pie, preheat your oven to 400*. Set out your pie dough for 15 minutes before rolling.
• Toss the apples with lemon juice. Add half of the apples to a sautés pan and cook over medium heat until most of the juices cook out and the apples soften, about 10 minutes. Use a slotted spoon and add the cooked apples to the uncooked ones. Add both sugars, cinnamon, allspice, nutmeg, and salt. Stir until combined.
• On a floured surface, roll the first dough to a little less than a 1/4 inch thick. Dust a 9-inch glass pie plate with flour. Transfer the dough to the pie plate. Sprinkle the bottom with oats. Add apple filling to the pie crust and dot with butter.
• Roll out second dough to the same thickness, drape over apples. Trim excess dough with scissors or a knife. Tuck under and then pinch to create a fluted edge.
• Whisk egg and 2 tablespoons water. Brush over pie, sprinkle with cinnamon and sugar. Use scissors to snip pie crust to allow steam to escape.
• Place the pie on a parchment lined rimmed baking sheet. Bake at 400° for 10 minutes, then reduce temperature to 375° and bake for another 40 to 50 minutes. The crust should be golden and the filling should bubble out of the vents. Cool for at least 2 hours before slicing.

Notes

Notes: Pie dough can be kept in the fridge for 2 days or frozen for up to 3 months. Thaw in the fridge before rolling out.

Adapted slightly from Anna Olson. 

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