Classic Apple Pie with Brandy Whipped Cream

September 2023 View more

By Kelli Ra Anderson

Classic Apple Pie with Brandy Whipped Cream

Granny Smith. Jonagold. Honeycrisp. Jazz. These are some of the best apple varieties for baking one of fall’s most classic and comforting desserts: apple pie.

But even for the seasoned pie maker there is the moment of truth when the first slice reveals whether the filling has set or juices pour out on the plate. It happens. (Whoever came up with “easy as pie” clearly has never baked one.) Simple fixes? Precook the filling and wait until the pie is completely cooled (perhaps overnight). Anyway you slice it, however, it will always be delicious.

Apple pie filling ingredients

MAKES 6 servings


6 cups peeled, ½-inch sliced apples (about 6 large apples)
½ cup granulated sugar
½ cup brown sugar
2 tablespoons orange juice
1 tablespoon brandy
1 teaspoon cinnamon
⅛ teaspoon ground allspice
Pinch salt
¼ cup flour
1 tablespoon butter
1 tablespoon orange zest (optional)

Combining apple pie filling ingredients


1. Mix sugars, spices, flour, and salt. Stir into apples.

2. Add orange juice and brandy.

3. Pour mixture into a large pan. Simmer over medium heat, stirring occasionally until thickened (10 to 15 minutes). Set aside to cool completely.

PRO TIP: Select a mixture of apple varieties (tart, sweet, firm, tender) for nuanced flavor.



2½ cups flour
1 teaspoon sugar
1 teaspoon salt
8 tablespoons butter, chilled
7 tablespoons shortening, chilled
½ cup ice water

Mixing pie dough ingredients


1. Mix flour, salt, and sugar in a food processor.

2. Add chilled butter and shortening; pulse 1 second, 10 times.

3. Add ice water and pulse until mixture begins to form a ball.

4. Turn out the dough onto a lightly floured surface and gently shape into two disks.

5. Wrap dough and chill for at least 1 hour.



1 cup whipping cream
¼ cup powdered sugar
½ teaspoon vanilla
1 tablespoon brandy
1 tablespoon maple syrup (optional)

Mix all ingredients and whip until fluffy.



Preheat oven to 425.

1. Roll a dough disk on a floured surface; place in the bottom of a 9-inch pie plate.

2. Pour in completely cooled apple mixture. Dot with 1 tablespoon butter.

3. Roll out the second dough disk, lay over the apples, seal and flute the edges.

4. Lightly brush the top crust with egg white.

5. Sprinkle with sugar before slicing decorative vents for top crust.

6. Bake at 425 for 15 minutes then reduce to 350 and bake for 30 to 35 minutes more or until crust is golden and juices bubble.

7. Cool completely. Top with whipped cream when ready to serve.

PRO TIP: Be patient. Let the pie cook thoroughly and don’t remove until juices are bubbling (when natural pectins and thickeners activate).


Photos: Kellira Media