The Shakers believed that food should be simple and waste nothing, which explains the brilliance of this recipe. My version of Shaker Apple Pie strips away the heavy spices to let the tart apple flavor truly shine.
I slice the fruit paper-thin so the layers meld together into a dense and satisfying filling. You will find that this method creates a completely different texture than standard chunk-style fruit pies.
What Makes This Shaker Apple Pie Special
The beauty of this dessert lies in its absolute restraint and focus on high-quality produce. You do not need twenty different ingredients to create something memorable when you have excellent apples.
This recipe works particularly well because it uses the natural pectin in the skins or seeds if you choose to include them. It results in a set filling that holds its shape beautifully when sliced.
I find that baking this pie fills the kitchen with a clean and sweet aroma rather than just heavy cinnamon. It feels like a genuine celebration of the autumn harvest in its purest form.
If you enjoyed this rustic bake, my Hearty Vegan Tagine with Chickpeas Recipe offers another satisfying meal. I also find that the Cozy Cabbage Curry Recipe brings that same sense of comfort to the dinner table.
Everything You Need for Perfect Shaker Apple Pie
Here are the pantry staples and fresh items required for this recipe:
- Tart Apples: Choose firm varieties like Northern Spy, Baldwin, or Granny Smith that hold their shape.
- Granulated Sugar: Provides sweetness and helps draw the juices out of the fruit.
- All-Purpose Flour: Essential for creating the flaky double crust and thickening the filling.
- Cold Unsalted Butter: Critical for creating pockets of steam and flake in the pastry.
- Ice Water: Binds the dough together without overworking the gluten.
- Salt: Enhances the flavor of both the crust and the apple filling.
- Freshly Grated Nutmeg: A traditional spice that adds warmth without overpowering the fruit.
- Rose Water: An optional but authentic addition that gives a subtle floral note typical of Shaker cooking.
- Heavy Cream: Used to brush the top crust for a golden brown finish.
My Method for Shaker Apple Pie
- Start by preparing the pie dough, as it needs time to chill and relax before rolling. I mix the flour and salt in a large bowl, then cut in the cold butter until the mixture resembles coarse meal with some pea-sized pieces remaining. Slowly drizzle in the ice water while tossing the mixture with a fork until it just barely holds together when squeezed, then divide it into two disks and refrigerate them for at least an hour.
- While the dough chills, I focus on preparing the apples which are the star of this Shaker Apple Pie. I peel, core, and slice the apples very thinly, aiming for slices that are about an eighth of an inch thick. Place these slices in a large bowl and toss them with the sugar, a pinch of salt, and the nutmeg until every piece is well coated.
- Preheat your oven to 425 degrees Fahrenheit to ensure the bottom crust sets quickly and doesn’t become soggy. I roll out the bottom disk of dough on a lightly floured surface until it is about twelve inches in diameter, then carefully transfer it to a nine-inch pie plate. Trim the edges slightly but leave some overhang for crimping later.
- Layer the apple slices tightly into the prepared crust, mounding them slightly higher in the center to account for shrinkage during baking. If you are using the optional rose water, sprinkle it over the apples now along with small dots of butter. This step adds a richness and aroma that truly distinguishes this pie from modern versions.
- Roll out the second disk of dough and place it over the filled pie, pressing the edges together to seal. I trim the excess dough and crimp the edges decoratively, then cut several steam vents in the top crust to allow moisture to escape. Brush the top with a little heavy cream and sprinkle with sugar for a crunchy texture.
- Bake the pie on the bottom rack of the oven for twenty minutes, then reduce the temperature to 375 degrees Fahrenheit. Continue baking for another forty to fifty minutes until the juices are bubbling thick through the vents and the crust is a deep golden brown. If the edges darken too quickly, I cover them with a foil shield.
My Best Tips for Perfect Shaker Apple Pie
I always recommend using a mix of apple varieties to get a complex balance of sweet and tart flavors. This prevents the filling from becoming one-dimensional or overly sugary.
Ensure your butter is extremely cold when making the crust to guarantee those signature flaky layers. If the fat melts before it hits the oven, the crust for your Shaker Apple Pie will be tough and heavy.
Let the pie cool completely on a wire rack for at least four hours before you attempt to slice it. The filling needs this time to set properly so the juices stay inside the slice rather than running onto the plate.
How to Serve This Shaker Apple Pie
I prefer serving this pie slightly warm or at room temperature to let the fruit flavor dominate. A scoop of vanilla bean ice cream creates a lovely temperature contrast that everyone enjoys.
For a truly traditional New England experience, try serving a slice with a piece of sharp cheddar cheese. The savory sharpness of the cheese pairs unexpectedly well with the sweet and floral notes of the Shaker Apple Pie.
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Shaker Apple Pie
- Total Time: 1 hr 50 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A traditional, rustic apple pie featuring thinly sliced apples, a hint of nutmeg, and a flaky double crust, celebrating simple ingredients.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6 tablespoons ice water
- 6 large tart apples (approx. 2.5 lbs)
- 3/4 cup granulated sugar
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon rose water (optional)
- 1 tablespoon heavy cream (for wash)
Instructions
- Prepare the dough by mixing flour and salt, then cutting in cold butter until crumbly. Add ice water gradually until dough holds together. Chill for 1 hour.
- Peel, core, and thinly slice the apples. Toss them in a large bowl with sugar and nutmeg.
- Preheat oven to 425°F (220°C). Roll out bottom crust and place in a 9-inch pie plate.
- Layer apples tightly into the crust. Dot with butter and sprinkle with rose water if using.
- Roll out top crust, place over apples, seal, and crimp edges. Cut steam vents. Brush with cream.
- Bake at 425°F for 20 minutes. Reduce heat to 375°F (190°C) and bake for 45-55 minutes until golden and bubbling. Cool completely before serving.
Notes
Using a mix of apple varieties like Northern Spy and Granny Smith yields the best texture.
- Prep Time: 40 min
- Chilling Time: 1 hr
- Cook Time: 1 hr 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 310mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Shaker Apple Pie, homemade apple pie, rustic dessert, easy fruit pie, autumn baking