Texas-Sized Apple Pie
Texas-Sized Apple Pie is an extremely easy dessert that you will want to make again and again. Flaky, buttery pie dough is filled with a delicious combination of apples, cinnamon, and sugar. A heavenly aroma will fill your kitchen and waft throughout your home as the apple pie bakes in the oven. The only bad thing anyone can say about this recipe is that you must wait for the pie to cool after it comes out of the oven. This juicy apple pie is definitely a show-stopping dessert. Everyone will be so impressed that you made this easy apple pie entirely from scratch. If you are intimidated by making pie dough from scratch, you could also make this recipe with store-bought refrigerated pie dough. No matter how you make this easy apple pie recipe, we recommend that you serve up a slice of Texas-Sized Apple Pie with a dollop of whipped cream or a scoop of vanilla ice cream.
If you enjoyed this recipe for Texas-Sized Apple Pie, be sure to check out our test-kitchen approved recipe for Upside Down Apple Cinnamon Pie.
This pie is very buttery and juicy. If needed, place the die dish on a large baking sheet when baking to catch any and all juices.
Cooking Vessel Size9.5-inch pie plate
- For the pie dough:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 sticks unsalted butter, very cold, cut into 1/2-inch cubes
- 3/4 cup very cold water
- For the pie filling:
- 3 1/2 pounds Granny Smith apples, peeled, cored, and cut into 1/8-inch slices
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 cup cornstarch
- 1/2 teaspoon lemon zest
- juice of half a lemon
- pinch of salt
- 1 egg, combined with 1 tablespoon of water
- turbinado sugar (optional)
To make the pie dough:
Begin by combing the flour, sugar, and salt in a large bowl. Sprinkle the cubes of butter over the flour mixture. Using a pastry blender, cut the butter into the flour. Continue to do so until the mixture resembles small peas. Slowly drizzle in the cold water and combine with a rubber spatula. Continue to add water until the dough comes together. Use your hands to form the dough into a ball. Divide the dough into two balls. Flatten each ball into a dish, wrap in plastic wrap, and refrigerate for at least two hours.
After the pie dough has chilled for at least two hours, roll out one disc of dough into a 12-inch circle on a well-floured surface. Carefully transfer the dough to the pie plate. Using your hand, flatten the dough into the corners of the dish. The dough should hang over the edges of the dish. Cover with plastic wrap and refrigerate for at least 30 minutes.
Roll out the second disc of dough into a 12-inch circle on a well-floured surface. Wrap the dough in plastic wrap, place it on a baking sheet for easy transfer, and refrigerate for at least 30 minutes.
To make the filling:
Place the peeled, cored, and sliced apples in a large bowl. Toss with the juice of half a lemon.
In a medium-sized bowl, combine the sugar, cinnamon, nutmeg, allspice, cornstarch, pinch of salt, and lemon zest.
Add the sugar mixture to the apples. Using your hands, toss the apples and sugar mixture together until all of the apples are evenly coated.
To assemble the pie:
Preheat the oven to 375 degrees F.
Carefully spoon the apple filling into the dough-lined pie plate. Use a rubber spatula to press the filling down as needed. If necessary, it is okay to mound the apples slightly in the center of the dish.
Unwrap the second circle of dough and carefully lay over the top of the pie filling. Using your fingers, press the top and bottom crust together to seal. Use kitchen shears to trim the dough until it only hangs over the edge of the pie plate by half an inch. Tuck the dough under itself onto the edge of the pie plate. Crimp the crust with your fingers or a fork, if desired.
Using a sharp paring knife, cut four slits in the top of the pie crust to allow stream to escape. Combine an egg and 1 tablespoon of water to make an egg wash. Using a pastry brush, brush the top of the pie with egg wash. Sprinkle with about 2 tablespoons of turbinado sugar, if using.
Bake for 45 to 55 minutes, until golden brown. Cool for 1 to 2 hours. Serve with whipped cream or ice cream, if desired.
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