Thermomix Apple Pie Recipe with Flaky, Golden Pastry

This Thermomix apple pie is an American-style double-crust pie filled with cinnamon-spiced apples and wrapped in buttery pastry mixed quickly in the Thermomix. The apple varieties and seasonings vary from kitchen to kitchen, but this method keeps the filling tender, the crust flaky and the slices neat enough to serve for dessert.

Ingredients

2½ cups (315 g) all-purpose flour, plus a little extra for rolling
1 cup (226 g) unsalted butter, cold and cut into 1-inch (2.5 cm) cubes
1 tablespoon (12 g) granulated sugar
½ teaspoon (3 g) fine salt
6 tablespoons (90 ml) ice water, plus up to 2 tablespoons (30 ml) more if needed
8 medium tart-sweet apples, about 2¾ lb (1.2 kg) before peeling and coring; Granny Smith, Pink Lady or a mixture works well
⅔ cup (135 g) packed light brown sugar
3 tablespoons (24 g) cornstarch
1 teaspoon (2.5 g) ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine salt
1 tablespoon (15 ml) lemon juice
1 tablespoon (14 g) unsalted butter, cut into small pieces
1 tablespoon (15 ml) milk, for brushing the top crust
2 teaspoons (8 g) coarse sugar, optional, for sprinkling

Instructions

Mix and chill the pastry. Fit the Thermomix with its mixing bowl and add the flour, granulated sugar and ½ teaspoon salt. Mix for 5 seconds at speed 4. Add the cold butter and mix for about 10 seconds at speed 5, until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. Add 6 tablespoons (90 ml) ice water and mix for 5 seconds at speed 4. Pinch a little dough between your fingers: it should hold together. If it crumbles apart, add more water 1 teaspoon (5 ml) at a time and mix for 2 seconds at speed 4 after each addition. Tip the dough onto the counter; do not knead it smooth.
Gather the crumbs into a mound and divide into two portions, one slightly larger than the other. Press each portion into a flat disk, wrap separately and refrigerate for 1 hour. Chilling makes the butter firm again and gives the flour time to hydrate, so the pastry is easier to roll and less likely to shrink in the oven. Keep the dough covered so its surface does not dry out.
Prepare the filling. Peel, core and slice the apples about ¼ inch (6 mm) thick. Add the brown sugar, cornstarch, cinnamon, nutmeg and remaining ¼ teaspoon salt to the clean Thermomix bowl. Mix for 5 seconds at speed 4 to distribute the starch and spices evenly. Put the apples in a large bowl, add the sugar mixture and lemon juice, and toss until the slices are coated. Keep the slices intact rather than chopping them in the Thermomix; they hold their shape better in the baked pie.
Heat the oven and roll the base. Set a rack in the lower third of the oven and preheat to 425°F (220°C). Put a rimmed baking sheet on the rack to heat; it will catch any bubbling juice and help the bottom crust bake through. Lightly flour the counter and rolling pin. Roll the larger dough disk into a circle about 12 inches (30 cm) across, turning it occasionally so it does not stick. Lay it into a 9-inch (23 cm) pie plate, leaving about 1 inch (2.5 cm) overhang. Ease it into the corners without stretching the dough.
Fill and cover the pie. Spoon the apples into the pastry-lined plate and arrange them fairly evenly, mounding them slightly in the middle. Scrape any sugar and spice mixture left in the bowl over the apples, then dot with the tablespoon of butter. Roll the second disk into an 11-inch (28 cm) circle and place it over the filling. Trim both pastry edges to about ¾ inch (2 cm), fold them under together and crimp with your fingers or a fork. Cut five or six small vents in the top crust so steam can escape. Brush the top with milk and sprinkle with coarse sugar if using.
Bake until browned and bubbling. Set the pie on the hot baking sheet and bake at 425°F (220°C) for 20 minutes. Without opening the oven for long, reduce the temperature to 375°F (190°C) and bake for another 38 minutes. The crust should be deep golden, and thick juices should bubble through the vents; bubbling is an important sign that the cornstarch filling has cooked through. If the rim or top is browning too quickly, loosely shield that area with foil for the remaining bake. Oven speeds vary, so use the visual cues as well as the stated time.
Cool before cutting. Transfer the pie, still in its plate, to a wire rack. Leave it to cool for 2 hours before slicing so the juices can thicken and the filling can set. Cutting while it is very hot can make even a properly thickened filling run out. For food safety, refrigerate the pie within 2 hours of baking if it will not be served soon after it has cooled.

Tips

Keep the butter and water cold. Cold butter pieces create pockets in the pastry as they bake, helping it turn flaky. If the dough becomes soft or sticky while you roll it, put it back in the refrigerator for 10 to 15 minutes rather than adding lots of extra flour.
Choose apples that keep some texture. Granny Smith gives a pleasantly tart filling; Pink Lady, Braeburn or firm Golden Delicious are milder options. A mix balances sweet and sharp flavors. Very soft apples can collapse into a sauce, so avoid using only varieties that cook down quickly.
Measure water cautiously. Flour absorbs moisture differently depending on the brand and weather. Add the listed water gradually and stop as soon as the dough holds when pressed. Too much water can make pastry tough, while too little leaves it crumbly and difficult to seal.
Check the bottom and the juices. Baking on a preheated sheet helps the base cook rather than stay pale and damp. Do not take the pie out just because the top is brown: look for visible bubbling through the vents, and shield the crust with foil if it darkens before the filling is bubbling.

Serving Suggestions

Serve slices warm or at room temperature, after the filling has had time to set. A scoop of vanilla ice cream is a classic partner; lightly sweetened whipped cream or a spoonful of thick yogurt also works if you prefer something less rich. For a simple dessert plate, add a few thin slices of crisp apple or a small handful of toasted walnuts. If serving the pie warm, reheat individual slices gently and give them a few minutes to cool before serving, since the fruit filling can hold heat.

This pie is substantial, so eight slices make generous portions; cut it into ten smaller wedges if it is part of a larger dessert spread. A sharp, thin-bladed knife gives cleaner slices. Wipe the blade between cuts if you want tidy wedges, especially for the first servings while the filling is still slightly warm.

Variations

For a sweeter, softer flavor, replace one or two tart apples with firm, sweet apples such as Gala, but keep most of the fruit firm so the filling does not become loose. You can replace the nutmeg with ¼ teaspoon (about 0.5 g) ground ginger, or add ½ teaspoon (1 g) finely grated lemon zest for a brighter citrus note. Keep the total spice modest so it does not mask the apples.

To make a lattice top, roll the upper pastry disk and cut it into strips about ¾ inch (2 cm) wide. Lay half the strips across the filling, fold back alternate strips, place a crosswise strip, then unfold the folded strips and repeat with the remaining pastry. A lattice exposes more filling and can brown faster, so begin checking the crust near the end of the bake. For a quicker-looking finish without weaving, cut decorative shapes from the top pastry and leave gaps between them for steam.

If you do not have a Thermomix, use a food processor with short pulses for the flour and butter, then pulse in the water just until the dough starts to gather. You can also rub the butter into the flour by hand. The Thermomix is convenient for combining pastry and evenly mixing the filling’s dry ingredients, but it is not necessary for slicing the apples; hand-cut slices are less likely to turn mushy.

Storage and Reheating

Cool the pie on a rack and refrigerate it within 2 hours of baking if it is not being served. Once cool, cover the plate or transfer slices to an airtight container. The pie keeps for 3 to 4 days in the refrigerator. The crust softens somewhat in storage, but the apple filling remains good for serving cold or reheated.

To reheat a whole pie, place it in a 300°F (150°C) oven for about 15 to 20 minutes, loosely covering the edges with foil if they are already dark. Individual slices generally need 10 to 15 minutes at the same temperature. Reheat leftovers to 165°F (74°C), checking with a food thermometer where practical, and avoid repeated warming and cooling. For longer storage, wrap fully cooled slices well and freeze for up to 2 to 3 months for best quality. Thaw in the refrigerator, then warm in the oven to bring back some crispness.

Frequently Asked Questions

Can I make the pastry ahead?
Yes. Wrapped pastry disks can be refrigerated for up to 2 days. If they become very firm, let them sit at room temperature for about 5 to 10 minutes before rolling, just until they are pliable but still cool. You can also freeze the wrapped disks for up to 2 months; thaw them overnight in the refrigerator before use.

Do I need to cook the apples in the Thermomix first?
No. This recipe bakes the raw sliced apples inside the crust, which helps them keep more texture and avoids adding extra liquid from a cooked filling. The Thermomix combines the sugar, cornstarch and spices, while tossing those with the apples by hand keeps the slices intact.

Why is my pie filling runny?
The pie may have been cut before it cooled, or it may not have baked long enough for the juices to bubble and the cornstarch to thicken. Let it cool for the full 2 hours and check for bubbling at the vents before removing it from the oven. Also measure the cornstarch accurately and use the full amount of apples rather than adding extra fruit.

Can I use store-bought pastry?
Yes. Use enough chilled pastry for a 9-inch (23 cm) double-crust pie and follow the package’s handling instructions. The Thermomix-made crust has a buttery flavor and is easy to customize, but prepared pastry is a practical shortcut. Check whether it is already salted before adding any extra salt to the filling or crust.

How can I tell when the pie is done?
The top should be golden brown, and the filling should bubble thickly through one or more vents. A browned crust alone is not enough, because the center may still be watery. If the crust is ready first, cover it loosely with foil and continue baking until the juices bubble.

Can I bake it in a convection oven?
Yes, but convection ovens often brown pastry more quickly. If your oven manual recommends lowering the temperature for fan baking, follow that guidance; otherwise, start checking the crust early and shield it with foil if needed. Keep the main doneness cue the same: bubbling juices and a fully baked, golden crust.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).