Vanilla-vanilla bean roasted apple pie

Vanilla-vanilla bean roasted apple pie

  • Prep: 12 hr
  • Cook Time: 30 min
  • Total: 12 hr 30 min
  • Serving: Makes one pie

This recipe for vanilla-vanilla bean roasted apple pie makes the perfect apple pie.


  • For the crust:
  • 2 1/2 cups all-purpose flour, plus extra for dusting/rolling
  • 2 teaspoons salt
  • 1 tablespoon vanilla powder
  • 3 tablespoons organic sugar
  • 1 vanilla bean, split, seeds scraped
  • 20 tablespoons, 10-ounces, unsalted European-style butter, cut into 1/2-inch cubes
  • 1 tablespoon apple cider vinegar, chilled
  • 6 to 8 tablespoons ice water (plus more, if needed)
  • For the filling:
  • 4 tablespoons European-style butter
  • 12 Granny Smith apples, peeled, cored, sliced into large chunks
  • 1 vanilla bean, split, seeds scraped
  • 2 teaspoons ground cinnamon
  • 1 cup organic sugar
  • 4 tablespoons organic all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons apple cider
  • 1 tablespoon heavy cream
  • For the egg wash:
  • 1 egg
  • 1 tablespoon of cream
  • Coarse sugar


  1. Measure out all ingredients and place in the freezer for 15 minutes. Place the food processor blade and bowl in the freezer for 15 minutes, too.
  2. Make the dough:
  3. Place the food processor bowl back on the motor with the blade, as directed by the manufacturer. Combine flour, salt, vanilla powder, sugar, and vanilla bean seeds in the food processor; pulse to mix.
  4. Add butter cubes and pulse 10 times or until the mixture begins to resemble coarse meal with varying sizes of fat, pea-sized plus some larger and some smaller.
  5. Add the vinegar and pulse to mix; add 1 tablespoon of water at a time, pulsing to incorporate, until the mixture begins to clump together. Pinch some of the dough in your hand. If it sticks together, the dough is ready. If the dough does not stick to itself, add another tablespoon of water, pulse and pinch the dough together again. Repeat until the dough holds together without being overly wet. Dough should be slightly crumbly, but hold together when pinched.
  6. Remove dough from the food processor and transfer to a work surface. Divide the dough into two equal parts and gently shape into two flat, round discs. Wrap in plastic wrap and refrigerate for at least one hour (allowing to rest overnight is best).
  7. Prepare the apples:
  8. Preheat the broiler. Add apples, vanilla bean seeds, cinnamon, and 2 tablespoons of the sugar to a roasting pan; toss apples to coat. Broil until the tops of the apples begin to brown. Apples can burn easily under the broiler, so don't walk too far away. Toss apples as soon as you notice browning. Once apples are caramelized (but not cooked through), remove from heat and add the remaining sugar, flour, vanilla extract, and salt.
  9. Add the apple cider and cream, stir to incorporate. Taste for seasoning. Depending on how sweet or tart the apples are, you may need to add additional salt, sugar, vanilla, or cinnamon to taste.
  10. Finish the pie:
  11. Place a 9-inch pie plate in the freezer. Remove one dough disc from the refrigerator and let sit at room temperature for 5 to 10 minutes, or just long enough for it to become easy to roll, but still chilled. Lightly flour your work surface and roll dough out to a 12-inch circle, between 1/8 and 1/4-inch thick. Place in the bottom of the chilled 9-inch pie plate. Return to the refrigerator to chill. Remove after 5 minutes and add apples. Dot the top of the apples with remaining butter.
  12. Remove second dough disc and roll out to a 12-inch circle on a lightly floured surface. Place on top of the apples and pinch the top and bottom dough edges together to enclose the apples. Add a decorative edge, if desired, and slice 1-inch air vents around the top of the pie.
  13. Make the egg wash:
  14. Beat the egg in a small dish and mix in cream. Lightly brush the egg wash over the top of the pie and along the edges. Sprinkle with coarse sugar.
  15. Bake at 400 degrees F for 30 minutes. Cover edges with aluminum foil if browning too quickly. Turn the pie in the oven, and continue to cook for another 15 minutes. Continue to cook in 7 minute intervals, as needed, until the crust is golden brown and flaky.
  16. Cool: Remove from oven and allow to cool for at least 2 hours before cutting and serving.
  17. Chef's notes: Because it's impossible to determine how much juice an apple will give up after being salted and sugared, it's always best to mix the apples with seasonings in a separate bowl, as explained above, instead of adding the apples to the pie and then sprinkling the seasoning over the apples (as most recipes will suggest). This will allow you to control the amount of liquid you add to the pie. Use a slotted spoon to add the fruit to your bottom pie crust, which will allow you to see just how much juice is left in the bottom of the bowl. You'll need about 1/4 cup of the juice. If you have more in the bottom of the bowl after removing the fruit, take only 1/4 cup and pour over the apples. Cover with the top crust and bake.