Best Apple Pie Recipe

This really is the best apple pie recipe. It’s got flaky lattice pie crust and a tender, perfectly spiced apple filling. Prepare to be amazed! This post was created in partnership with ALDI. All opinions are our own. Are you ready for this? This really is the best apple pie recipe. Every single thing about it has been tweaked to perfection: the flaky crust, the rustic lattice, and the tender, spiced filling. Alex and I may have eaten one too many apple pies testing this recipe for you (oops!). But the end result is absolutely worth it. This apple pie is a stunner, perfect for Thanksgiving or any dinner party or holiday. We got all the ingredients for this pie from ALDI, our go-to for affordable, high-quality organic ingredients for holiday entertaining. Ready for everything you need to know to make the very best apple pie on the internet? Make this pie? We want to know! Tag @acouplecooks and @aldiusa on Instagram.Coupon: ALDI now delivers using Instacart! Use coupon code “ALDIACC” to get $10 off your first three orders of at least $35 (for first-time Instacart shoppers only). What makes the best apple pie recipe? Of course, “best apple pie recipe” […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This really is the best apple pie recipe. It’s got flaky lattice pie crust and a tender, perfectly spiced apple filling. Prepare to be amazed!

Best apple pie recipe

This post was created in partnership with ALDI. All opinions are our own.

Are you ready for this? This really is the best apple pie recipe. Every single thing about it has been tweaked to perfection: the flaky crust, the rustic lattice, and the tender, spiced filling. Alex and I may have eaten one too many apple pies testing this recipe for you (oops!). But the end result is absolutely worth it. This apple pie is a stunner, perfect for Thanksgiving or any dinner party or holiday. We got all the ingredients for this pie from ALDI, our go-to for affordable, high-quality organic ingredients for holiday entertaining. Ready for everything you need to know to make the very best apple pie on the internet?

Make this pie? We want to know! Tag @acouplecooks and @aldiusa on Instagram.
Coupon: ALDI now delivers using Instacart! Use coupon code “ALDIACC” to get $10 off your first three orders of at least $35 (for first-time Instacart shoppers only).

Best apple pie recipe

What makes the best apple pie recipe?

Of course, “best apple pie recipe” is pretty subjective! Alex and I have designed this pie recipe to be exactly what we want in our perfect apple pie. Here’s what it’s got:

  • Rustic lattice crust and maple glaze. Thick lattice work gives the pie a stunning, rustic look. Painting on a maple glaze makes it beautifully shiny.
  • Super flaky pie dough. This dough is perfectly flaky and tender, and the bottom stays perfectly crisp.
  • Tender apple filling. The apples are tender and gooey, with just the right amount of sweet.
  • Perfect spices. Using fresh ginger adds big flavor, and a hint of cloves makes it extra cozy.

Best apples for apple pie

What are the best apples for apple pie? We’re glad you asked. First off: if you can, use organic apples. Apples are one of the best fruits to buy organic! We used organic Gala apples from ALDI. Here are what we’ve found are the best apple varieties that hold their shape and flavor in apple pie:

  • Gala
  • Jonathon or Jonagold
  • Ida Red
  • Honeycrisp
  • Golden Delicious
  • Granny Smith
Best apple pie recipe

Equipment you need for the best apple pie

All you really need for this best apple pie recipe is a pie pan and a rolling pin! But a few pieces of equipment are helpful if you have them. Here’s what we recommend:

  • Metal pie plate: A metal pie plate can help the bottom crust to come out crispier. But you can use any pie plate you have on hand!
  • Pastry cloth and rolling pin cover: A pastry cloth and rolling pin cover help to avoid sticking when you’re rolling out the dough. If you don’t have one, generously flour your work surface and rolling pin.
  • Microplane grater: You’ll use a grater to grate the butter when making the crust. A coarse grate microplane is easiest, but you can also use a box grater.
  • Food scale: In baking it’s helpful to weigh flour because it can change based on environmental conditions. If you don’t have one, just measure the flour in cups and adjust the water as needed.

Simplify it: If you’re craving simple: try our Apple Crumble recipe instead! It uses similar ingredients but is quick and easy to put together.

Cooking the apple filling

How to slice apples: in a flash!

You’ll need to slice quite a few apples for this recipe. And we have a trick to make it faster! Here’s what to do: watch the 10-second video below! You’ll be surprised how quickly it is to slice the apple this way. (It’s my new favorite!)

How to slice apples

How to make a lattice pie crust

The biggest area of technique in this best apple pie recipe is making the lattice crust! If you’ve never made a lattice pie crust before, it looks tricky but it’s actually quite simple. Here we’ll show you how to weave the lattice pieces, and then tuck them under to form with the bottom pie crust. Watch the 20-second video below to see how it’s done.

How to make a lattice pie crust

Error-proofing apple pie

Alex and I have done all the recipe testing and error-proofing of this best apple pie recipe so you don’t have to! Here are a few things we learned about pie making through this recipe.

  • How do you make sure the pie crust doesn’t shrink when baked? A few things: letting the dough rest after rolling it out helps. Placing the pie in the freezer between filling steps can also help.
  • How to you avoid a soggy apple pie? The apple filling is cooked before baking to reduce liquid. Preheating the baking sheet in the oven helps to crisp up the bottom, and the pie is baked at a higher temperature (425 degrees) for the first 15 minutes. We also find using a metal pie pan can help to get the bottom extra crispy.
  • How do you make flaky pie crust? Freezing the butter and grating it into the dough helps make sure the butter is extra cold, which makes it flaky. (We use the same trick in our Blueberry Scones.)
Slice of apple pie

Serve it with…

Of course, the best apple pie is perfection with a high quality vanilla ice cream topping. Or, top with homemade whipped cream (or a fancy version: bourbon whipped cream).

Are you ready to make the best apple pie recipe?

The recipe below might look a little daunting, but it’s actually pretty easy to make! Just follow the step by step instructions and hit us up on Instagram if you have any questions. Make sure to tag us and @aldiusa if you make it: we can’t wait to see your creations!

Best apple pie recipe
Print
Best apple pie recipe

Best Apple Pie Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 15 minutes
  • Yield: 8

Description

This really is the best apple pie recipe. It’s got flaky lattice pie crust and a tender, perfectly spiced apple filling. Prepare to be amazed!


Ingredients

For the crust

  • 11 tablespoons frozen unsalted butter
  • 2 cups Baker’s Corner All Purpose Flour (260 grams)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 cup cool water
  • 1/2 tablespoon fresh lemon juice
  • 2 ice cubes

For the filling

  • 8 small organic cooking apples (2 1/2 pounds), such as Gala
  • 1 tablespoon cornstarch
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground Simply Nature Organic Cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon finely grated fresh ginger or 1/4 teaspoon ground ginger
  • 1 teaspoon lemon zest plus 2 tablespoons lemon juice (about 1/2 lemon)
  • 1 tablespoon vanilla extract

For the glaze

  • 1/4 cup Specially Selected 100% Pure Maple Syrup
  • 1/8 teaspoon cinnamon

Instructions

  1. Make the pie dough: Freeze the butter at least 30 minutes.
  2. In a mixing bowl, use a spatula to stir together the flour, baking powder, and salt (using a food scale to weigh out the flour, if you have one). In a small bowl, mix the water, lemon juice, and ice.
  3. Use a grater or microplane to large grate the butter into the bowl with the dry ingredients (it will look like shredded cheese!). Then stir it gently with a spatula to coat the butter with flour. Add 3 tablespoons water and stir with the spatula to combine. Add 3 more tablespoons and stir again. Add up to 3 more tablespoons and use your hands to gently knead until a ball of dough is formed. You may need to add a little more water a tablespoon at a time so that the flour is just incorporated. Divide the dough into two equal balls. Place in a covered container and refrigerate while you’re making the filling. (You can also make the dough in advance. See the notes below!)
  4. Preheat the oven: Place a baking sheet on the middle rack of the oven and preheat to 425 degrees.
  5. Make the filling; Peel and core the apples, then thinly slice them about 1/8 inch thick (see the “How to slice apples” section above). Place the apples in a large pot with lid or Dutch oven. In a small bowl, mix the cornstarch, sugar, cinnamon, cloves, and salt. Stir into the apples. Then stir in the peeled and grated ginger, lemon zest, lemon juice, and vanilla. Cover and cook over medium heat for 6 minutes, stirring occasionally, until softened slightly and liquid is thickened. Remove from the heat and remove the lid.
  6. Roll out the dough: If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and coat the pin in extra flour. Remove one ball of dough from refrigerator and roll it evenly from the center to the edge, until the dough is a large circle about 1/8-inch thick. If it starts to get sticky, dust lightly with flour. Rest the dough for 3 minutes. Then trim the dough to an even 12-inch circle with a pizza cutter (this corresponds to the 9-inch circle on the pastry cloth).
  7. Add the filling: Gently place the dough into center of the pie plate, using the rolling pin to transfer it. Use your fingers to press the pastry into the form of the pie pan. Then fold the excess dough around the edges under itself, so that it sits evenly on the rim of the pie plate (see photos above). Spoon the apple filling into the pie plate, discarding any remaining liquid at the bottom of the pot. Place the pie into the freezer while rolling out the lattice topping.
  8. Make the lattice: Roll out the second dough ball into an 11” x 14” rectangle (it will be intentionally slightly thinner than the previous dough). Rest 3 minutes. Then use a straight edge to cut it into 7 strips, where each strip is 11” x 2”.
  9. Weave the lattice: Remove the pie plate from freezer. Carefully lay out 4 strips of dough in same direction on the pie (see the “How to make a lattice pie crust” above). Be careful to place the strips down without stretching. Weave the strips together to create the lattice with the remaining 3 strips.
  10. Bake & glaze the pie (3 steps): Place the pie on the preheated baking sheet and bake for 10 minutes at 425 degrees. Reduce the heat to 375 degrees and bake for 30 minutes. About 5 minutes before the 30 minute timer goes off, make the maple glaze: In a small pot add the maple syrup and cinnamon. Heat over medium heat until bubbles just start to appear (about 2 minutes). Turn off the heat. Remove the pie from the oven and brush an even layer of the maple glaze (leftover glaze can be discarded). Bake an additional 10 to 15 minutes until golden brown and bubbly. Remove from the oven and place on a cooling rack. Allow to cool for at least 1 hour until warm, or a few hours until it is room temperature. Then slice into pieces and enjoy! The pie is best eaten the day it is made. For make ahead and reheating instructions, see below.

Notes

Make ahead / reheating instructions: 

  • Pie is best eaten the day of making it. 
  • You can make the pie dough in advance: make it up to 3 days ahead, wrap well and refrigerate. Or, wrap in plastic wrap and freeze it for up to 3 months. When ready to use, remove from the freezer and let it thaw in the refrigerator overnight or up to 24 hours. 
  • Store leftovers at room temperature loosely covered with foil, plastic wrap, or with an overturned bowl. Reheat at 350 degrees for 15 minutes. When reheated, the glaze will not be shiny like after the original bake, but leftovers still taste fantastic!
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Best Apple Pie Recipe, Apple Pie, Apple Pie Recipe

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Maple Brown Butter Pumpkin Pie

There are a million pumpkin pie recipes on the web. There’s even a perfectly good recipe on the back of every single can of pumpkin purée on the store shelves. So I didn’t want to make just another basic pumpkin pie. No one needs that. Instead, I made a couple simple swaps to fancy it […]

The post Maple Brown Butter Pumpkin Pie appeared first on Budget Bytes.

There are a million pumpkin pie recipes on the web. There’s even a perfectly good recipe on the back of every single can of pumpkin purée on the store shelves. So I didn’t want to make just another basic pumpkin pie. No one needs that. Instead, I made a couple simple swaps to fancy it up just enough to make you go “Oooh…” with that first bite, but not enough that it made what is normally a very easy pie into something complicated. Enter my Maple Brown Butter Pumpkin Pie.

Maple Brown Butter Pumpkin Pie

Overhead view of a Maple Brown Butter Pumpkin Pie with a slice cut out, on a plate, with whipped cream on top.

What Makes this Pie Special?

Brown butter and maple syrup. A magical combination. If you don’t know, browned butter is a magical elixir that makes any baked good even better. It gives food a wonderfully rich and nutty flavor that is unparalleled. I also switched out some of the usual sugar in this pumpkin pie for maple syrup. The results are subtle, but just enough to set this pie apart.

What Kind of Pie Crust Should I Use?

I’m not going to lie, I used a store bought pie crust. Why? Because while pie crust may seem simple on the surface (flour, fat, water), it is a bit nuanced and it’s not something I’m not super confident with yet. Plus, you have to add steps to chill the dough etc., and when it comes to pumpkin pie, I just don’t have time for that. I NEED MY PUMPKIN PIE. Not having that extra work was worth the $0.85 cents I paid for the pre-made crust.

So, you can make your own pie crust or buy a frozen or refrigerated pie crust. Whatever works for you will work for this Maple Brown Butter Pumpkin Pie. Just make sure it’s unbaked and deep dish. If using a frozen pie crust, you can pour the filling into the crust frozen, without thawing first.

If you want to make a homemade crust, a site I really trust for baked goods is Sally’s Baking Addiction. She has a Buttery Flakey Pie Crust recipe or All Butter Pie Crust recipe, both of which look great.

Whipped cream being scooped onto a slice of Maple Brown Butter Pumpkin Pie

Can I Make This Maple Brown Butter Pumpkin Pie Ahead?

Yes, in fact, I suggest you make this pie ahead of time. Pumpkin pie takes a while to cook (almost an hour) and then takes another hour to hour and a half to cool. You’ll want it to be mostly cool before cutting into it, so the custard is well set. If you refrigerate it overnight, it sets even more, and is, IMHO, even better. Just make sure it’s completely cool before refrigerating to prevent condensation.

How Long Does Pumpkin Pie Last?

Because pumpkin pie is a custard (milk and eggs) you will need to refrigerate this pie. Make sure it’s completely cool before refrigerating, then it will last about 4 days in the refrigerator, if it’s not eaten by then!

Can I Make This Pumpkin Pie Dairy-Free or Vegan?

Unfortunately there aren’t any easy swaps for this one to make it dairy-free or vegan. Custards can be quite finicky and swapping out the evaporated milk or eggs (or brown butter for that matter), will have a massive effect on the texture. There are vegan pumpkin pie recipes out there on the web, though. So if that’s what you’re looking for I suggest following a recipe from someone who has already tested and perfected that technique (I have not).

Overhead view of a baked Maple Brown Butter Pumpkin Pie, uncut with whipped cream, mini pumpkins, and leaves on the side.

 

Maple Brown Butter Pumpkin Pie

This Maple Brown Butter Pumpkin Pie is the perfect special touch for your Thanksgiving dinner, without adding a lot of extra work or unusual ingredients.

  • 4 Tbsp butter ($0.39)
  • 1/4 cup maple syrup ($1.20)
  • 1/4 cup brown sugar ($0.16)
  • 1 tsp cinnamon ($0.10)
  • 1/2 tsp ground ginger ($0.05)
  • 1/8 tsp ground cloves ($0.02)
  • 1/4 tsp salt ($0.02)
  • 2 large eggs ($0.47)
  • 1 15oz. can pumpkin purée ($0.79)
  • 1 cup evaporated milk ($0.65)
  • 1 unbaked 9-inch deep dish pie crust ($0.85)
  1. Preheat the oven to 425ºF. Cut the butter into four tablespoon-sized chunks, then add them to a small skillet. Heat the butter over medium heat, stirring constantly, until the butter solids turn deep brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown). Remove the butter from the heat immediately to prevent burning, and carefully pour it into a mixing bowl.

  2. Add the maple syrup, brown sugar, cinnamon, ginger, cloves, and salt to the bowl with the brown butter. Stir to combine.

  3. Add the eggs and pumpkin purée to the bowl with the butter and spices. Whisk until smooth. Lastly, add the evaporated milk, and whisk until smooth again.

  4. Place the pie dish with pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin mixture into the crust. Transfer the filled crust to the oven.

  5. Bake the pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and continue to bake for 35-40 minutes more, or until the pie is slightly domed on top, lightly browned around the edges, and the center is no longer liquid, but jiggles just slightly when you shake the baking sheet. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning.

  6. Remove the pie from the oven and let cool at room temperature for about one hour. Once cool, cut and serve, or cover with foil or plastic and transfer to the refrigerator for storage.

Scroll down to see the step by step photos!

A slice of Maple Brown Butter Pumpkin Pie close to the camera, whole pie in the background.

 

How to Make Maple Brown Butter Pumpkin Pie – Step by Step Photos

Brown butter in a skillet

Preheat the oven to 425ºF. Cut the butter into four one-tablespoon chunks and add them to a small skillet. Heat the butter over medium heat, stirring continuously, until the butter solids sink to the bottom, turn deep brown, and take on a nutty aroma. The butter will become quite foamy before this happens, but eventually you’ll be able to see, as you stir, the browned solids on the bottom. Remove the butter from the heat immediately to prevent burning and pour the hot butter into a mixing bowl. For more detailed directions on how to brown butter, see my tutorial: How to Make Brown Butter.

Brown Butter, Maple Syrup, Brown Sugar, and Spices in a bowl

Add 1/4 cup maple syrup, 1/4 brown sugar, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/8 tsp ground cloves, and 1/4 tsp salt to the browned butter, then whisk until combined.

Eggs and pumpkin in bowl with butter and sugar mixture

Add two large eggs and one 15 oz. can of pumpkin purée to the butter and sugar mixture, then whisk until smooth.

Evaporated milk being poured into the bowl.

Lastly, add 1 cup evaporated milk, and whisk until smooth again.

Pie filling being poured into a pie crust

Place your 9-inch deep dish pie plate with pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin pie filling into the crust, then transfer to the preheated oven.

Baked Maple Brown Butter Pumpkin Pie

Bake the pumpkin pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and bake for an additional 35-40 minutes, or until it’s domed in the center, slightly browned on the edges, and the center is no longer liquid, but still jiggles just slightly when you shake the pan. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning.

Baked Maple Brown Butter Pumpkin Pie with mini pumpkins in the background

Although it may be hard, let the pie cool for at least one hour before slicing and serving so the custard can set. Once cooled, you can serve your Maple Brown Butter Pumpkin Pie or cover and refrigerate to serve the next day!

Overhead view of a Maple Brown Butter Pumpkin Pie with a slice cut out, on a plate on the side with whipped cream.

The post Maple Brown Butter Pumpkin Pie appeared first on Budget Bytes.

Life-Changing Summer Tomato Pie with Cheddar Herb Crust.

This summer tomato pie is basically changing my life. Hence the title! And I’m here to tell you that I’ve been involved in another battle with pie crust and I surely didn’t win, but luckily we can judge this by taste. And then we win everything. This is like a fresh summer tomato pizza with […]

The post Life-Changing Summer Tomato Pie with Cheddar Herb Crust. appeared first on How Sweet Eats.

This summer tomato pie is basically changing my life.

This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It's irresistible.

Hence the title!

And I’m here to tell you that I’ve been involved in another battle with pie crust and I surely didn’t win, but luckily we can judge this by taste. And then we win everything. This is like a fresh summer tomato pizza with a more flavorful crust and a creamy, cheesy topping.

It’s a real winner.

cheddar herb pie crust

Much like this green bean salad, Lacy has been making a tomato pie for a million years. Or, eh, since 2010. Feels like a million years though!

And unlike the green bean salad, she had actually told me about the tomato pie year after year and tried to convince me to make it.

I don’t know why I wouldn’t get on board. 

Sometimes I’m like that with recipes. Something that I wasn’t interested in four years ago, something that didn’t have much appeal for me, ends becoming ALL I can think about. And it’s not like I hadn’t ever heard of a tomato pie, it just didn’t sound incredible to me. Until now.

Yes, file me under the worst. 

vine ripe tomatoes

Here’s how I started my own tomato pie. There had to be a twist of course, a little bit of trashing up.

I did a sharp cheddar herb crust. Lots of sharp cheddar, basil, oregano, chives, rosemary. Oh and some garlic powder for fun! 

This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It's irresistible.

Layers of sliced tomatoes go on next – that’s nothing life-changing on its own. Then a mixture of more sharp cheddar, a little fontina, parmesan (triple cheese, what what!), mayo, herbs and breadcrumbs. Baked until hot and melty. 

YES.

As a note, there is a lot of mayo in this recipe. I was not a huge mayo fan until I fell in love with it via summer BLTs. I know some of you will be turned off because you hate mayo too. Unfortunately there isn’t a great replacement here. Even doing half yogurt will yield a watery result in the pie. The good news is that there is so much cheese in the top layer, some mayo-haters may not even know it’s mayo!

The bad news is that you can’t really swap it out for anything (I use avocado mayo, btw)… but maybe you could just top it with tons of cheese.

This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It's irresistible.

This is RIDICULOUS. There is so much flavor. More flavor than I ever expected. The filling is reminiscent of white pizza and it’s such a great dinner idea. 

Two people who I was unsure would enjoy it – my mom and Eddie – both loved it. Eddie actually ate an embarrassingly large triangle of the pie for dinner accidentally on purpose. I had made something else for dinner but set this out too and he couldn’t stop eating it. 

This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It's irresistible.

This pie is incredible when you serve it with a greens salad. It serves a bunch because it’s a heavy (oh-so cheesy!) dish. It’s very rich and indulgent and a little slice goes a long way, trust me. Eat your veggies with it, pour a glass of chilled wine and ENJOY the tomato bounty!

This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It's irresistible.

Summer Tomato Pie

Tomato Pie with a Cheddar Herb Crust

This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It’s irresistible.

cheddar herb crust

  • 2 cups sifted all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried chives
  • ¼ teaspoon dried rosemary
  • 1 large egg lightly beaten
  • 1/2 teaspoon white vinegar
  • 1/4 cup ice cold water
  • 10 tablespoons cold unsalted butter, (cut into pieces)
  • ⅔ cup freshly grated sharp cheddar cheese

filling

  • 4 to 5 large tomatoes, (cut into ½ inch slices)
  • Pinch of salt
  • 1 teaspoon sugar
  • freshly ground black pepper
  • 1 cup mayonnaise
  • 1 garlic clove, (minced)
  • ½ cup freshly grated sharp cheddar cheese
  • ½ cup freshly grated fontina cheese
  • ¼ cup freshly grated parmesan cheese
  • ½ cup bread crumbs, (panko or fine crumbs both work!)
  • 2 tablespoons chopped chives

cheddar herb crust

  1. Add the flour, sugar and salt to a food processor and pulse just until combined. Add in the garlic powder and herbs and pulse again. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces and cheese into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
  2. Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
  3. After 30 minutes, preheat the oven to 400 degrees F.
  4. Roll the pie crust out into a 12-inch circle (if you’re using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. I like to fold the edges over slightly and then use my finger and thumb to make a ripple in the crust.
  5. Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes, just until it’s lightly baked and barely golden. Remove it from the oven and let it cool slightly.

filling

  1. Slice the tomatoes and place them on a towel. Sprinkle them with salt and cover them with another towel (or paper towefor 15 minutes. This will help remove some of the liquid so you don’t have a super watery pie.
  2. Layer the tomato slices in the pie crust – you will most likely have 2 or 3 layers. I wouldn’t do more than 3! Sprinkle the tomatoes with the sugar and black pepper.
  3. In a bowl, stir together the mayo, garlic and 3 cheeses. Add a sprinkle of salt and pepper and the chives. Stir to combine. Transfer the mayo layer over the tomatoes – spread it in a single layer. Top the layer with bread crumbs.
  4. Bake the pie for 25 to 30 minutes, or until it’s golden on top. Let it sit for at least 20 minutes before serving. This is delicious served hot or cold! Keep leftovers in the fridge once they have cooled to room temp.

Very very into all the savory pies now.

The post Life-Changing Summer Tomato Pie with Cheddar Herb Crust. appeared first on How Sweet Eats.