We’ve always been fans of the classic apple pie, but our Gravenstein Apple Pie recipe takes it to new heights with its tart and juicy stars. Hailing from Denmark, these heirloom apples add a fresh twist that balances sweet and tangy flavors perfectly, making it a must-try for fall baking.
In our kitchen, we love how simple ingredients transform into a comforting dessert that’ll impress family and friends. Whether you’re a pie pro or a beginner, this recipe showcases the best of seasonal produce in every golden, flaky slice.
Ingredients
In our Gravenstein Apple Pie recipe, we focus on simple, fresh ingredients that showcase the tart and juicy essence of heirloom Gravenstein apples for a perfectly balanced, comforting dessert.
To prepare the pie as we outline in the steps, we organize the ingredients into categories based on their use—starting with the crust, followed by the filling. Here’s what you’ll need:
For the Pie Crust
- 2 1/2 cups all-purpose flour, sifted for a light texture
- 1 cup unsalted butter, chilled and cubed to ensure flakiness
- 1 teaspoon salt, for enhancing flavor
- 6-8 tablespoons ice water, added gradually to bind the dough without overworking
For the Apple Filling
- 6 cups Gravenstein apples (about 6-8 medium apples), peeled, cored, and thinly sliced to highlight their tangy sweetness
- 3/4 cup granulated sugar, for balancing the apples’ tartness
- 2 tablespoons all-purpose flour, to thicken the juices
- 1 teaspoon ground cinnamon, for a warm, aromatic spice
- 1/4 teaspoon ground nutmeg, freshly ground for added depth
- 1 tablespoon lemon juice, freshly squeezed to prevent browning and boost acidity
- 2 tablespoons unsalted butter, cut into small pieces for dotting the top
| Ingredient Category | Key Component | Quantity | Prep Notes |
|---|---|---|---|
| Pie Crust | All-purpose flour | 2 1/2 cups | Sifted |
| Pie Crust | Unsalted butter | 1 cup | Chilled and cubed |
| Pie Crust | Salt | 1 teaspoon | None |
| Pie Crust | Ice water | 6-8 tablespoons | Added gradually |
| Apple Filling | Gravenstein apples | 6 cups (6-8 medium) | Peeled, cored, thinly sliced |
| Apple Filling | Granulated sugar | 3/4 cup | None |
| Apple Filling | All-purpose flour | 2 tablespoons | None |
| Apple Filling | Ground cinnamon | 1 teaspoon | None |
| Apple Filling | Ground nutmeg | 1/4 teaspoon | Freshly ground |
| Apple Filling | Lemon juice | 1 tablespoon | Freshly squeezed |
| Apple Filling | Unsalted butter | 2 tablespoons | Cut into small pieces |
Instructions
Let’s transform our simple ingredients into a mouthwatering Gravenstein Apple Pie that balances tart apple flavors with warm spices. We’ll walk you through each step to create a flaky crust and a juicy filling that’s perfect for fall gatherings.
Prepare the Pie Dough
First, we sift 2 1/2 cups of all-purpose flour into a large bowl and add 1 teaspoon of salt, ensuring even distribution for a tender base. Next, we cut in 1 cup of chilled and cubed unsalted butter using a pastry cutter or our fingers until the mixture resembles coarse crumbs with pea-sized pieces, which helps achieve that irresistible flakiness. Gradually, we add 6 to 8 tablespoons of ice water, one tablespoon at a time, mixing with a fork until the dough just comes together without overworking it to avoid a tough texture. We divide the dough into two equal portions, shape each into a disc, wrap them in plastic wrap, and chill in the refrigerator for at least 1 hour to let the butter solidify and enhance the pie’s structure.
Prepare the Apple Filling
We start by peeling, coring, and thinly slicing 6 cups of fresh Gravenstein apples to release their tangy juices and create even layers in the pie. In a large mixing bowl, we combine the sliced apples with 3/4 cup of granulated sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of freshly ground nutmeg, tossing gently to coat each piece for a perfectly spiced blend that evokes the essence of autumn. We stir in 1 tablespoon of freshly squeezed lemon juice to brighten the flavors and prevent browning, then fold in 2 tablespoons of unsalted butter cut into small pieces to add richness and ensure a moist, caramelized filling that bursts with sweet-tart goodness.
Assemble the Pie
We remove one dough disc from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle, about 1/8 inch thick, to fit a 9-inch pie plate. Carefully, we transfer the rolled dough to the pie plate, gently pressing it into the bottom and up the sides to form the base. We pour in the prepared apple filling, mounding it slightly in the center for an appealing dome shape that will settle during baking. For the top crust, we roll out the second dough disc similarly and place it over the filling, then trim any excess dough and crimp the edges together with our fingers or a fork to seal in the juices and create a decorative border. Finally, we cut several slits in the top crust to allow steam to escape, ensuring our pie bakes evenly and the Gravenstein apples release their aromatic vapors.
Bake the Pie
We preheat our oven to 425°F (220°C) to achieve a golden, crisp crust. We place the assembled pie on a baking sheet to catch any drips and bake it on the middle rack for 45 to 55 minutes, rotating the pan halfway through for uniform browning and checking that the filling bubbles through the slits. If the edges brown too quickly, we cover them with foil to prevent burning while the center reaches perfection. Once baked, we remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set the filling, allowing the flavors to meld into a comforting dessert with a flaky, buttery exterior and tender, spiced apples inside.
Conclusion
We’ve loved sharing this Gravenstein apple pie recipe as it’s more than a simple bake—it’s a heartfelt nod to timeless flavors that warm our gatherings.
This pie invites you to savor the season’s best so you’ll create memories that linger long after the last slice.
Frequently Asked Questions
What is Gravenstein Apple Pie?
Gravenstein Apple Pie is a delightful twist on the classic apple pie, featuring heirloom Gravenstein apples from Denmark. These tart and juicy apples create a perfect balance of sweet and tangy flavors, making it a cozy fall dessert that’s simple to prepare and impressive to serve, even for novice bakers.
What makes Gravenstein apples special for this pie?
Gravenstein apples stand out due to their tart, juicy profile from Denmark, which adds a fresh contrast to the sweetness in the pie. Unlike milder apples, they enhance the flavor without overpowering, resulting in a more vibrant and balanced dessert that’s ideal for seasonal baking.
What ingredients are needed for the pie crust?
For the pie crust, you’ll need 2 1/2 cups of sifted all-purpose flour, 1 cup of chilled and cubed unsalted butter, 1 teaspoon of salt, and 6-8 tablespoons of ice water. These straightforward ingredients combine to create a flaky, buttery base that’s easy to make at home.
How do I prepare the apple filling?
Start by mixing 6 cups of peeled, cored, and thinly sliced Gravenstein apples with 3/4 cup of granulated sugar, 2 tablespoons of flour, 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, 1 tablespoon of lemon juice, and 2 tablespoons of butter pieces. This simple blend enhances the apples’ natural tartness for a flavorful filling.
What’s the baking time and temperature for the pie?
Bake the pie at 425°F (220°C) for about 45-55 minutes, or until the crust is golden and the filling is bubbly. Let it cool for at least 2 hours before serving to set properly, ensuring a delicious, sliceable result every time.
Can I substitute Gravenstein apples with other varieties?
Yes, you can substitute with tart apples like Granny Smith or Jonagold, but Gravenstein’s unique flavor might be slightly altered. Adjust sugar if needed to maintain the sweet-tangy balance, keeping the recipe adaptable for what’s available at your local market.