Culinary Institute of America Recipe
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Apple Pie

Whether it’s apple, pumpkin, or your own seasonal favorite, pie is one of the simplest ways to welcome the cool autumn weather. This year, give your apple pie a makeover with tips from CIA Chef Kristina Migoya. View our online video recipe for our all butter double-pie crust.

The following recipe is from the CIA cookbook Pies and Tarts (Houghton Mifflin Harcourt, January 2014).

It doesn’t really matter how you like your pie: warm or cold, plain or topped. What’s important is how it tastes! Spend a morning in CIA kitchens learning to make five tender, flaky pies that you can take home. Take a class at the CIA: Holiday Pies - NY or Holiday Pies - TX

Apple Pie



Apple Pie

Makes one 9-inch pie

  • 6 to 8 apples, peeled and cut into 1/4-inch slices
  • 2 teaspoons fresh lemon juice
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon salt
  • Egg wash (1 egg to 1 tablespoon milk, beaten)
  • Coarse sugar, as needed



  1. Prepare crust using the All Butter Double-Crust, bottom crust fitted in pie pan and chilled, top crust rolled out into a 11-inch round.
  2. Preheat the oven to 375 degrees F and set the rack in the lowest position.
  3. Using a pastry wheel, cut twelve 1-inch-wide strips of dough from the top crust. Set aside.
  4. In a medium bowl, combine the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, allspice, and salt. Toss to combine. Immediately layer the apples in the prepared bottom crust, arranging and pressing them to eliminate gaps and air pockets.
  5. For the decorative top crust, watch Chef Migoya's step-by-step techniques to prepare this beautiful design.
  6. Place the pie on a rimmed baking sheet. Brush the top with egg wash and sprinkle liberally with coarse sugar.
  7. Bake for 30 minutes, then rotate the pie and reduce the oven temperature to 350 degrees F. Continue baking until bubbly, 60 to 70 minutes more. Remove the pie from the oven and place it on a cooling rack. Let cool for 2 to 3 hours. The filling will continue to thicken and set as the pie cools.
 Nutrition analysis for filling only per 6-ounce serving: 100 calories, 1g protein, 25g carbohydrate, 1g fat, 0g saturated fat, 40mg sodium, 0mg cholesterol, 5g fiber.    

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