Gravenstein Apple Pie

Gravensteins are an early apple, and their season is short. They are perfect for pie because they are tart and firm. If you're like me and don't like an overly sweet pie, they make for an ideal filling. We're lucky enough to have a Gravenstein apple tree in our backyard, and knowing how fleeting they are, we are judicious about how we consume them. (Best: eating straight from the tree. Even better: put into a pie.)

Gravensteins, the apple I once wrote about for NPR, are my favorite for tucking into pie because they have a distinctive flavor and texture that holds up well to baking. You also don't need a lot of sugar - I have given directions for using about ½-3/4 cup of brown sugar, depending on how sweet your apples are. Otherwise, this is a very simple, sturdy pie recipe with a bit of spice and not too much else. When apples are in season and this good, you don't need to fuss too much with them.

Bake this pie in a regular all-butter pie crust, or try my gluten-free all-butter pie crust or oat flour pie crust!

Why You'll Love This Apple Pie

This is, in my humble opinion, the very best Gravenstein apple pie recipe! A flaky crust made with your choice of all-purpose or whole-grain flour is the perfect balance to the sweet-tart Gravenstein apples. And you won't need to add much to the apples, just a little brown sugar and warming spices like cinnamon and nutmeg. The goal is to let the unique flavor of the apples shine through, and I think I have accomplished that! Here's why you'll love this pie:

• Gravenstein apples. Oh, I dearly love Gravenstein apples! They have been grown in my home county since the 1800s, and I have had a special fondness for them my whole life. But it's more than that - they are just tart enough and very pretty, with pink-green skin, and taste delicious if you're lucky enough to get one sun-warmed and picked fresh from the tree.
• All-butter pie crust. My favorite pie crust is an all-butter pie crust, and I'm sticking to that! The flavor can't be beat, and it tastes so much better than a pie crust made with lard or shortening while still being gorgeously tender and flaky.
• Everything a pie should be. This is a humble, wholesome, wonderful apple pie that's just right for fall or anytime.

What You'll Need

I've outlined what you need for this Gravenstein apple pie recipe below. The full ingredient amounts and detailed instructions are in the recipe card lower down.

Crust

• All-purpose flour - You can make the crust with regular all-purpose flour or whole wheat pastry flour.
• Granulated sugar - A little sugar sweetens the crust. You can add more or less sugar to taste.
• Salt - I always use fine sea salt.
• Butter - Use cold, unsalted butter for the best results.
• Ice water - Prepare the ice water before you start making the crust so that it's nice and cold before you add it to the dough.

Filling

• Gravenstein apples - Choose firm, ripe apples.
• Spices - I use a combination of ground cinnamon and nutmeg to flavor the pie.
• Salt - A pinch of salt balances the sweetness of the filling.
• Brown sugar - Use either light or dark brown sugar, or swap for granulated sugar.
• Butter - A little salted or unsalted butter adds richness.

Tips and Recipe Notes

Pie can feel complicated, but don't worry, it's very doable. Cold ingredients, ripe apples, and a little patience are all it takes to make a beautiful Gravenstein apple pie.

• Use cold butter - Yes, this is a big one! For the flakiest crust, use very cold butter. When the butter mixes in with the flour, it will form chunks of butter and flour, which in turn steam and melt in the oven, creating those gorgeous flaky layers.
• Ice water - Likewise, make sure the water you use is actually ice water! I prep my ice water first before going on to make the crust so that it's very cold.
• Rest the crust - Keep the crust cold in the fridge until you're ready to roll it out, especially important if your kitchen is warm (this gives the crust a fighting chance of being as flaky as possible). You can make the crust up to 3 days in advance and keep the wrapped discs in the fridge until you make the pie.
• Make it refined sugar-free - Use coconut sugar or maple syrup in place of the sugar in the crust and the brown sugar in the filling.
• Use a pie shield - This pie bakes on high heat for almost an hour. If you notice the edges of the crust browning a bit too much, fit a sleeve of tin foil (carefully!) around the perimeter of the crust to protect it from overcooking.
• Try different apples - This is a Gravenstein apple pie, but if you don't have Gravensteins in the backyard like I do, feel free to use another baking apple of your choice (see some suggestions below for what kind of apples are best for baking).
• Other additions - Cinnamon is a classic addition to apple pie, but ginger is nice too, just make sure you don't add too many spices so that they don't overpower the taste of the apples. You could also add 1 teaspoon of pure vanilla extract to the filling, or the zest of 1 lemon. Or, thinking outside the box, add ½ cup of grated cheddar cheese to the top of the pie. In my college days, I made a Moosewood Cookbook recipe that included cheddar - it was a special, different savory touch to the familiar flavors of apple pie.

Proper Storage

To store, the pie may be kept, covered, at room temperature for 2 days. Then store it covered with foil in the fridge for an additional 2 days. Pie may be wrapped in plastic and stored in the freezer for 3 months. Defrost the pie in the fridge before eating.