Desserts
Shereen Pavlides' apple pie recipe brings together the warmth of Greek-American tradition with the comfort of a classic American dessert. š This recipe delivers a perfectly golden crust that flakes effortlessly, paired with a spiced apple filling that balances sweetness and tartnessājust like Shereenās original recipes taught generations.
The magic lies in the two-crust lattice design, which creates a crispy yet tender texture while allowing the apples to caramelize beautifully. Shereenās approach combines traditional techniques with modern adaptability, ensuring your pie turns out restaurant-quality every time, whether you use a classic flaky crust or a gluten-free alternative.
With freshly spiced cinnamon, nutmeg, and allspice, the filling transforms ordinary apples into something extraordinaryājuicy, aromatic, and perfectly set. The egg wash on the crust gives it that signature golden-brown finish, while the lattice allows steam to escape, preventing a soggy bottom.
This recipe isnāt just about bakingāitās about preserving tradition while making it accessible for todayās home cooks. Whether youāre celebrating a holiday or simply craving a slice of nostalgia, this apple pie delivers flavor, texture, and heart in every bite.
Ingredients for shereen pavlides apple pie
Traditional crust meets spiced fillingājust like Shereen's original recipe taught generations.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour š¾ | 3 Ā½ cups | Spooned and leveled measurement |
| Unsalted Butter š§ | 1 cup | Cold, cubed for crust |
| Granulated Sugar š | Ā¾ cup | For crust and filling |
| Large Eggs š„ | 1 whole | For egg wash |
| Ice Water š§ | ā cup | Plus 1 tbsp for dough |
| Ground Cinnamon šæ | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg šæ | Ā½ tsp | Freshly grated nutmeg |
| Ground Allspice š¶ļø | Ā½ tsp | For depth of flavor |
| Mixed Apples š | 6 medium | Peeled, cored, sliced |
| Light Brown Sugar š | Ā¾ cup | Packed measurement |
| Lemon Juice š | 1 tbsp | Freshly squeezed |
| Salt š§ | Ā½ tsp | Diamond Crystal preferred |
| Cornstarch š¾ | 1 tbsp | For thickening |
The flour matters hereāKing Arthur or Gold Medal for that perfect flaky texture. Unsalted butter should be cold and cubedāno melting before mixing. For the apples, Granny Smith and Honeycrisp create the ideal balance of tart and sweet. If you can't find those, Fuji or Gala work in a pinch, but avoid overly soft varieties like Red Delicious. The spicesācinnamon, nutmeg, allspiceāshould be freshly ground if possible; pre-ground loses potency quickly. Penzeys or the bulk bins at Whole Foods are great sources for quality spices.
No allspice? Substitute half the amount of ground cloves for warmth, though it won't be identical. Running short on cornstarch? Arrowroot powder works 1:1. The egg wash is non-negotiable for that signature golden crustālarge eggs yield the best results. For a gluten-free crust, Bob's Red Mill 1:1 Gluten-Free Flour works well, though texture will differ slightly. The lattice design requires evenly sized stripsātrim any uneven edges for a clean look. If you're short on time, a traditional top crust with slits for steam release will still deliver great results.
Store the crust dough between parchment paper in the fridge for up to 3 days, or freeze for 3 months. Pre-sliced apples oxidize quicklyātoss them in lemon juice immediately after peeling. The assembled pie keeps at room temperature for 2 days or in the fridge for 5 days. For best texture, bake and serve within 48 hours. Leftovers reheat beautifully in a 350Ā°F oven for 10-15 minutes, covered with foil. The lattice design makes slicing easierājust cut between the strips for clean portions.
Why You'll Love This Recipe
- No-Roll Crust Magic: This pieās crust comes together with just flour, butter, sugar, eggs, and ice waterāno rolling pin, no stress. Iāve burned more than one crust trying to roll it out perfectly, but this method forgives every mistake. The butter gets cut into the flour until itās pea-sized, and the dough just folds together like buttercream. Honestly, itās the kind of shortcut that makes baking feel like a victory, not a chore.
- Golden Crust, Perfect Bite: That flaky, buttery crust with its caramelized edges? Itās the star. The recipe balances sugar in the dough just enough to keep it tender but crisp, while the eggs bind everything without making it tough. Iāll be real: Iāve made pies where the crust was either too hard or too greasy, but this one hits that sweet spot every time. The first biteāwarm, buttery, with that slight crunchāis why I keep coming back.
- Weeknight or Holiday: This pie works for both my lazy Tuesday nights and Thanksgiving spread. Use it as a quick dessert after a casual dinner, or bring it to a potluck where itāll disappear faster than the mashed potatoes. Between us, Iāve even served slices cold with vanilla ice cream for a no-fuss breakfastāyes, really. Itās that versatile.
- Leftovers for Days: One pie lasts my family three days, and thatās with my husband sneaking slices straight from the fridge. The filling doesnāt get soggy, and the crust stays fresh longer than store-bought. Plus, itās budget-friendlyāyouāre not paying for pre-made dough or fancy fillings. Iāll admit, Iāve reheated slices in the oven until the crust is crispy again, and no oneās ever complained. Thatās a win.
Step-by-step instructions for Shereen Pavlides' apple pie
Master the perfect balance of flaky crust and spiced filling with these precise techniques.
šØāš³ Step 1: Prepare the Crust Dough for Maximum Flakiness
In a large mixing bowl, combine the 3.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucialāit ensures proper layering when rolled out.
Add the 0.75 cup granulated sugar and 2 tbsp ground cinnamon, mixing just until evenly distributed. Drizzle in the 0.33 cup ice water while gently stirring with a fork until the dough begins to come together. Avoid overmixingājust combine until it forms a shaggy mass. Real talk: cold butter is non-negotiable here. If it starts to melt, chill the dough for 15 minutes before proceeding.
š³ Step 2: Create the Spiced Apple Filling
In a large bowl, toss the 6 medium mixed apples (peeled, cored, and sliced) with the 0.75 cup light brown sugar, 1 tbsp lemon juice, 0.5 tsp ground nutmeg, 0.5 tsp ground allspice, and 1 tbsp cornstarch. The lemon juice prevents browning while adding brightness, and the cornstarch helps thicken the juices during baking. Mix gently but thoroughly to ensure even distribution of spices.
Transfer the apple mixture to a 9-inch pie dish and press down lightly to create an even layer. The filling should be about 1 inch thickāthis ensures proper cooking without overflowing. If you notice excess juice, drain it slightly before baking to prevent a soggy bottom crust.
š„ Step 3: Assemble the Pie with Precision
Divide the dough into two equal portions and shape each into a disk. Roll out one disk to fit the bottom of your pie dish, leaving a 1-inch overhang on all sides. Gently press it into the dish, using your fingers to shape it evenly. The crust should be about ā -inch thickāany thicker and it risks being tough.
Transfer the apple filling to the crust-lined pie dish, spreading it evenly. Roll out the second dough disk to create the top crust. Cut a few small slits in the center to allow steam to escape. Brush the edges of the bottom crust with the 1 whole large egg (beaten) to create a golden seal. Place the top crust over the filling and crimp the edges together using your fingers or a fork.
š„ Step 4: Bake to Golden Perfection
Preheat your oven to 375Ā°F. Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake for 50-55 minutes until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. Here's the thingādon't open the oven during baking. The temperature fluctuations can cause the crust to collapse.
For the final 5 minutes, increase the oven temperature to 425Ā°F to achieve that beautiful caramelized crust. This broiling step creates the signature golden-brown color and crispy texture. The pie is done when the internal temperature of the filling reaches 200Ā°Fāuse an instant-read thermometer to check accuracy.
ā° Step 5: Cool and Serve for Optimal Texture
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful. If you can't wait, at least let it cool for 1 hourāpatience here makes all the difference.
Slice into 8 equal wedges and serve warm. The crust should be flaky and crisp, while the filling remains tender with just the right amount of spice. For extra flair, dust with powdered sugar or serve with a scoop of vanilla ice cream. This pie delivers on all the promises of classic apple pieārich spice, perfect texture, and that unmistakable buttery aroma.
Pro Tips For Making Shereen Pavlides Apple Pie
- CHILL THE DOUGH: Dough made with cold butter and ice water is stubbornāit resists overworking and stays flaky. Roll it out between two sheets of parchment, then fold it like a letter and refrigerate for at least 30 minutes. I used to skip this, and my crust always turned out greasy and tough.
- WEIGH THE FLOUR: Use a kitchen scale for the flourāno guessing. Shereenās recipe relies on precise ratios, and scooping from the bag packs in air pockets. A gram or two more can make the dough dry or gummy. (Yes, even if youāre impatient like me.)
- BLIND BAKE THE CRUST: Skip the steam trickāthis isnāt a quiche. Press the dough into the pan, prick it all over with a fork, then bake it dry for 15 minutes at 375Ā°F before adding filling. No soggy bottom here. I learned this the hard way after one disastrous Thanksgiving.
- USE A MIX OF APPLES: Shereenās recipe calls for Granny Smiths, but Iāve found a 50/50 mix with Honeycrisp or Braeburn adds sweetness and texture. Toss them with lemon juice and a sprinkle of sugar right before bakingāthis keeps them bright and juicy. (Your future self will thank you.)
Make-ahead tips for shereen pavlides apple pie
Prep Ahead
Make the crust dough 1-2 days aheadāwrap it tightly in plastic wrap and refrigerate. This gives the gluten time to relax, making it easier to roll out later.
For the filling, prep the apples up to 24 hours ahead by peeling, coring, and slicing them, then store them in a bowl of lemon juice to prevent browning. The spices will keep their freshness longer when mixed with the apples. š
Freezing Options
Assemble the pie completely (including the top crust) and freeze it on a baking sheet for 1 hour before transferring to an airtight container. This prevents the crust from sticking.
When ready to bake, thaw the pie in the fridge overnightānever at room temperatureāthen bake as directed, adding 10-15 extra minutes to the cooking time. The filling will stay juicy and the crust will crisp up beautifully. āļø
Make-Ahead Filling
Cook the apple filling completely in a saucepan over medium heat until thickened (about 10 minutes), then cool it completely before transferring to an airtight container. Store it in the fridge for up to 3 days or freeze for 3 months.
When ready to assemble, simply fill the crust and bake as usual. This shortcut saves time on baking day and ensures the filling is perfectly set. š”
Partial Assembly
Roll out the bottom crust and line the pie dish, then refrigerate it covered for up to 24 hours. Keep the filling and top crust separate until ready to assemble.
This is perfect for busy schedulesājust pull out the crust when youāre ready to bake, add the filling, and top with the crust. The chilled crust will hold its shape better during baking. š
Lattice Prep
Cut the lattice strips for the top crust 1 day ahead and store them between sheets of parchment paper in the fridge. This prevents them from drying out or sticking together.
When ready to assemble, simply arrange the strips over the pie and press gently to secure. The strips will warm up quickly during baking, creating that signature crisp texture. āØ
Storage After Baking
Once cooled, store the pie in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. For longer storage, slice the pie and freeze individual portions on a tray before transferring to a freezer bag.
Reheat slices in a 350Ā°F oven for 10-15 minutes or microwave for 30-45 seconds (covered) until warmed through. The crust stays crispy, and the filling retains its spiced perfection. š«
Nutrition facts
Frequently asked questions
Can I use a different type of apple for Shereen Pavlides' recipe?
While the recipe suggests a mix of Granny Smith and Honeycrisp, you can use Fuji or Gala for sweetness or Braeburn or Pink Lady for tartness. Just avoid overly soft varieties like Red Deliciousāthey won't hold up during baking. The key is balancing tart and sweet apples to complement the spice blend.
How do I prevent a soggy bottom crust?
Prevent sogginess by creating a thin, even crust layer (about ā -inch thick) and baking the pie on a preheated baking sheet lined with parchment. For extra insurance, blind-bake the bottom crust for 10 minutes at 375Ā°F before adding the filling. This sets the crust while the apples release their juices.
Can I make this pie gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill) and reduce ice water by 1-2 tablespoonsāgluten-free dough tends to be drier. Chill the dough longer (30 minutes) before rolling, and handle it gently to avoid cracking. The texture will be slightly different but still delicious.
Why does my lattice crust look uneven?
Uneven lattice strips usually happen when the dough isn't rolled to an even thickness. Roll the top crust to ā -inch thickness and use a ruler to cut straight strips. For extra precision, place the strips on parchment paper before arranging them on the pieāthis keeps them from stretching during assembly.
How do I store leftovers without drying out the crust?
Store cooled slices in an airtight container with a damp paper towel on top to retain moisture. Reheat individual slices in a 350Ā°F oven for 10-15 minutes or microwave for 30 seconds**āthis keeps the crust crispy while warming the filling. For longer storage, freeze slices on a tray before transferring to a bag.