American

Apple Pie II

A McIntosh-apple-only variation of the classic apple pie that sets itself apart with a cooked simple syrup filling. Sugar and water are boiled into a syrup, then combined with the apple slices and a spiced flour-cornstarch mixture before going into the crust — producing a rich, glossy, jam-like interior. The same shortcrust pastry from Apple Pie I encases the filling, baking at 350°F for 60 minutes to a deep golden finish. Serve warm with vanilla ice cream, frozen custard, or frozen yogurt.

⏱️ 90 min🍽️ 8 servings

Ingredients

8 servings

all-purpose flour — 2 cup (for pastry (plus extra for dusting))
margarine — 0.50 cup (cold)
lard — 0.25 cup (cold; or vegetable shortening)
Salt — 0.50 tsp
water — 2 tbsp (cold; for pastry dough)
McIntosh apples — 5 ea (McIntosh; peeled, cored, sliced 1/4 to 1/8 inch)
lemon juice — 1.5 tbsp (juice of 1/2 lemon)
White sugar — 2 cup (for simple syrup)
water — 2 cup (for simple syrup)
all-purpose flour — 1 cup (for filling)
cornstarch — 3 tsp
Ground cinnamon — 1 tbsp
ground nutmeg — 0.50 tsp

Instructions

Make the pastry: rub the flour, margarine, lard, and salt together in a large bowl until the mixture has the consistency of fine breadcrumbs. Gently mix in 2 tablespoons of cold water to form a soft but firm dough. Divide the dough in half and set aside. (Skip this step if using pre-made pie crusts.)
Core, peel, and slice the McIntosh apples into 1/4- to 1/8-inch (about 5 mm) segments. Add the lemon juice and toss gently to prevent the apples from browning.
In a medium saucepan over medium heat, combine the sugar and water. Bring to a boil, stirring gently until the sugar fully dissolves to form a simple syrup. Remove from heat.
In a separate bowl, whisk together the ground cinnamon, ground nutmeg, all-purpose flour, and cornstarch until well combined.
Gradually bring all filling components together: combine the apple slices, the spice-flour mixture, and the simple syrup in a large bowl. Toss well to coat the apples evenly.
On a lightly floured surface, roll out one half of the pastry dough and fit it into a 9-inch pie pan. Spoon the apple filling into the crust, including any excess filling juices.
Roll out the second half of the dough and lay it over the filling as a top crust. Cut three slits in the top crust to allow steam to escape during baking. Crimp the edges of the two crusts firmly together, forming a decorative border if desired.
Bake at 350°F (175°C) for 60 minutes, or until the crust is a deep golden brown.
Remove the pie from the oven and allow it to cool for at least 15–20 minutes before slicing — the filling sets as it cools, making slices cleaner. Serve warm with vanilla ice cream, frozen custard, or frozen yogurt.
This recipe uses McIntosh apples exclusively. They are softer and sweeter than tart varieties like Granny Smith, and they break down more during baking, creating a lush, jam-like filling.
The simple syrup-based filling is the defining difference from Apple Pie I — cooking the sugar with water before combining with the fruit produces a richer, more cohesive interior than simply mixing raw sugar with the apples.
To save time on the pastry, substitute 2 pre-made Pillsbury (or equivalent) pie crusts — one for the base and one for the top.
Allow the pie to rest at least 15–20 minutes after coming out of the oven before cutting. The syrup-based filling needs time to set, and slicing too early will result in a runny filling.
Serve warm with vanilla ice cream, frozen custard, or frozen yogurt for a classic finish.

Comments

Apple Pie II

⏱️ 90 min🍽️ 8 servings

Instructions

Make the pastry: rub the flour, margarine, lard, and salt together in a large bowl until the mixture has the consistency of fine breadcrumbs. Gently mix in 2 tablespoons of cold water to form a soft but firm dough. Divide the dough in half and set aside. (Skip this step if using pre-made pie crusts.)

Core, peel, and slice the McIntosh apples into 1/4- to 1/8-inch (about 5 mm) segments. Add the lemon juice and toss gently to prevent the apples from browning.

In a medium saucepan over medium heat, combine the sugar and water. Bring to a boil, stirring gently until the sugar fully dissolves to form a simple syrup. Remove from heat.

In a separate bowl, whisk together the ground cinnamon, ground nutmeg, all-purpose flour, and cornstarch until well combined.

Gradually bring all filling components together: combine the apple slices, the spice-flour mixture, and the simple syrup in a large bowl. Toss well to coat the apples evenly.

On a lightly floured surface, roll out one half of the pastry dough and fit it into a 9-inch pie pan. Spoon the apple filling into the crust, including any excess filling juices.

Roll out the second half of the dough and lay it over the filling as a top crust. Cut three slits in the top crust to allow steam to escape during baking. Crimp the edges of the two crusts firmly together, forming a decorative border if desired.

Bake at 350°F (175°C) for 60 minutes, or until the crust is a deep golden brown.

Remove the pie from the oven and allow it to cool for at least 15–20 minutes before slicing — the filling sets as it cools, making slices cleaner. Serve warm with vanilla ice cream, frozen custard, or frozen yogurt.

This recipe uses McIntosh apples exclusively. They are softer and sweeter than tart varieties like Granny Smith, and they break down more during baking, creating a lush, jam-like filling.

The simple syrup-based filling is the defining difference from Apple Pie I — cooking the sugar with water before combining with the fruit produces a richer, more cohesive interior than simply mixing raw sugar with the apples.

To save time on the pastry, substitute 2 pre-made Pillsbury (or equivalent) pie crusts — one for the base and one for the top.

Allow the pie to rest at least 15–20 minutes after coming out of the oven before cutting. The syrup-based filling needs time to set, and slicing too early will result in a runny filling.

Serve warm with vanilla ice cream, frozen custard, or frozen yogurt for a classic finish.