Simple, juicy, and unapologetically rustic.
Hello and welcome to Robin & Willow! If you’ve found your way over by some miracle but are not yet subscribed, here, let me help you with that. Here’s how to do it — head over to the Robin & Willow homepage, then scroll all the way down to the bottom. You’ll see where to enter your email. Hit subscribe. And thank you for being here!
Hey there, folks! A big, warm welcome back to the blog—so glad you’re here in my sunny kitchen corner. If you’re anything like me, nothing screams autumn louder than the scent of apples baking away in the oven. Today, I’m sharing a pure apple pie that celebrates fresh, heirloom apples without a hint of cinnamon stealing the show. Just apples, a touch of brown sugar, and a buttery crust doing their thing.
🍏 Why This Apple Pie Stole My Heart
This pie isn’t a showpiece—it’s the kind you bake for the sheer joy of it. Inspired by NYC chef Clare De Boer, co-founder of King restaurant, it’s what she calls “a big-ass pie that flaunts the fruit in its sloppy glory.” That line hooked me instantly. Pie doesn’t need to be perfect—it just needs to taste like apples. So, I pressed the crust into the dish like a school art project, piled the fruit high like Jenga, sealed it without fuss, and ended up with the best apple pie I’ve ever made.
What makes this pie so special is how it breaks the rules in all the right ways:
Excessively fruity: It starts with about four pounds of apples (whole weight) to fill a 9-inch pie—multiple varieties, all cut into thin wedges so they do different things. Some melt into sauce, others hold their shape. I tuck in a few ultra-thin slices of quince for subtle floral perfume.
Purely fruity: No cinnamon. No vanilla. Just apples, lemon, brown sugar, and salt—bright, clean flavors that taste like fall itself.
Unslice-ably juicy: There’s no cornstarch, flour, or thickener here. The apples bake raw, creating a puddingy bottom crust and a crisp, flaky top. It’s messy in the best way—grab a spoon if you can’t wait for slices.
Mountainous: You’ll need a generous amount of dough to cover the apple pile. I make a bit extra, drape it right over the mound, and pinch the edges together without worrying about perfection. The more rustic it looks, the more charming it turns out.
🛒 What You’ll Need for Your Easy Apple Pie
No need to overthink—here’s the basics for this no-cinnamon apple pie that serves 8-10 in a 9-inch dish:
- Pastry: 3½ cups all-purpose flour, ¾ tsp kosher salt, 2 Tbsp granulated sugar, 3½ sticks cold unsalted butter, 1 egg yolk, splash of cream.
- Apples: 4 lbs. mixed apples (8-10 pieces; (include a small quince in this weight if you can find one)
- Flavor Boost: ½ tsp kosher salt, ½ cup light brown sugar, squeeze of lemon (about 2 Tbsp).
- Optional for Cinnamon Fans: ½ tsp ground cinnamon (toss in if you can’t imagine apple pie without that classic cozy kick—some folks won’t have it any other way!).
🥣 Simple Steps to Bake Your Best Pure Apple Pie
- Make the dough: Combine the dry ingredients, cut in the butter, then add the wet ingredients until it comes together. Divide into two discs, one slightly larger, and chill.
- Prep the apples: Peel, core, and slice thin. Toss with lemon, brown sugar, and salt. Add a hint of spice here if you’d like.
- Assemble: Line your pie dish with the smaller dough, pile in the apples, and cover with the top crust. Press or crimp the edges however you like—neat or rustic, it’s all good.
- Bake: Start hot to brown the crust, then lower the heat and bake until the pie is golden and bubbling.
- Cool and serve: Let it rest for 30 minutes if you’re after a soft, spoonable pie, or a couple hours for cleaner slices. This pie leans rustic either way — juicy, generous, and worth every bite.
🛠️ Helpful Tools for Making a Big-Ass Pure Apple Pie
- Wire rack for cooling
- 9-Inch Pie Pan: Glass, metal, or ceramic—all work well for this pie. A deep ceramic dish keeps the apples snug, while glass or metal helps the crust brown evenly. What matters most is that the pan is deep enough and has a wide rim to support the crust edge. You’ll need room to tuck and crimp the dough, so it rests securely on top without slipping. I tested both a standard 9-inch metal pan and a deep ceramic one. The metal version baked up taller and more “mountainous,” with apples piled high above the rim. The ceramic dish gave a cozy, true deep-dish feel. Both baked beautifully—just different personalities, which is part of the fun.
- Rolling pin and fish spatula for easy dough flips
- Mandoline for thin apple slices (optional, but speedy)
- Non-stick pastry cloth – In my view, this is a kitchen essential for working with dough.
🎥 Bonus Crimping Demo: Jim Dodge with Julia Child
(Start at 15:00) Watch his relaxed, rustic roll-and-crimp—helpful visual support
🧁 Tips for Pure Apple Pie Success
- Mix your apple varieties for balance — sweet and tart together make the flavor do the talking.
- No quince? No sweat—double up on Granny Smiths for similar tartness, but if you can snag one, it brings a floral rose-like perfume, rosy pink hue, and natural thickening for that extra layer of depth.
- Don’t stress about perfect crimping — a rough edge gives it rustic charm.
- Skip spices for pure apple flavor or sprinkle a little cinnamon sugar on the crust after baking for sparkle and crunch.
🔄 Variations to Mix It Up
Spice it up: Add ½ teaspoon cinnamon to the filling if you crave that cozy flavor.
Cinnamon sugar topping: Mix turbinado sugar with cinnamon and dust it over the crust after baking for crunch and shine.
Savory twist: A sprinkle of flaky sea salt on top with cinnamon sugar adds contrast and depth.
🍽 Serve It Your Way
Warm slices are perfection with vanilla ice cream or whipped cream. For a savory bite, pair it with sharp cheddar—pure New England charm.
🧊 Storage Tips
At room temperature, it keeps well for a day or two covered loosely. Refrigerate for up to five days and reheat slices in a 350°F oven for about 10 minutes. It also freezes beautifully for up to three months—just thaw overnight and warm before serving.
💬 Let’s Chat!
This giant pure apple pie is all heart and no fuss—proof that baking doesn’t have to be fancy to be wonderful. Whether you keep it spice-free or give it your own twist, I’d love to hear how it turns out. Drop a comment below and tell me how your version went!
🎥 How to Make the Best Damn Mountainous Apple Pie
The Best Damn Mountainous Apple Pie (Pure Apple Overload)
Ingredients
Equipment
Method
- Make the Cold Water and Dry Mix: Pour a cup of water over ice to get it really cold. In a large bowl, mix the flour, salt, and sugar.
- Add the Butter: Slice cold butter into thin flakes and toss them into the flour. Break any big pieces with your fingers until they’re about the size of small coins.
- Bring the Dough Together: Add about ¾ cup of the icy water and use a fork to mix gently. If it looks dry, add a bit more water—just until the dough comes together in a rough, shaggy ball. (It’ll take up to a cup of water.)
- Divide and Chill: Split the dough into two portions—about one-third for the bottom crust and two-thirds for the top. Wrap each in plastic wrap, press into flat discs, and chill for about 10 minutes, or until you’re ready to roll.
- Roll the Bottom Crust: Lightly flour your counter and rolling pin. Roll the smaller dough disc into a round shape about 10–11 inches wide—just enough to hang slightly over your pie dish. If it starts to stick, sprinkle more flour on top and gently lift and flip the dough as needed. Fit and Chill the Base: Lay the rolled dough into your pie dish and pop it in the fridge or freezer to firm up while you roll the top crust.
- Roll the Top Crust: Take the larger piece of dough and roll it out to about ⅛ inch thick — about 16 inches wide (or 14 inches if you’re using a deep-dish pie pan). Place it on a baking sheet and chill while you prepare the apples.
- Prep the Fruit Filling: Heat the oven to 425°F and place a sheet pan on the middle rack to catch drips. Peel, core, and thinly slice your apples (and quince, if using). Toss them in a large bowl with lemon juice, brown sugar, and salt until evenly coated.
- Build the Pie: Grab your chilled pie base. Pile the fruit high—it should look a little over-the-top. Drape the top crust over the mountain of apples and pinch the edges together to seal. Don’t fuss about making it perfect; a rustic seal is part of the charm.
- Add the Egg Wash: Whisk an egg yolk with a splash of cream and a pinch of salt. Brush this over the top crust and sprinkle with sugar. Cut a small X in the center to let steam escape.
- Bake: Place the pie on the preheated tray. Bake for 30 minutes at 425°F, then lower the oven to 375°F and bake another 50–60 minutes, or until the crust is deep golden and a knife slides easily into the fruit through the vent. If the crust starts browning too quickly, tent it loosely with foil. (As you can see in the photos, my first pie got a little too dark because I waited until the 40-minute mark—but it still tasted amazing! The sugar caramelized beautifully, and that deep color just adds to the rustic charm.)
- Cool and Serve: Let the pie rest for at least 30 minutes before slicing—it’ll be warm, juicy, and just set. We waited about 2 hours before cutting ours (it was still piping hot at 30), but it’s your pie and your call. Serve with whipped cream, ice cream (we love vanilla or butter pecan).
This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!
👇 What’s Cooking Next? Let’s Peek
- Whole Orange Almond Cake: A James Beard-Inspired Favorite That Everyone Loves!
- Sticky Sesame Peanut Pie
- One-Bowl Mostly Apples Cake: The Perfect Easy Fall Dessert
- Easy Cider-Roasted Apples Recipe for Fall
- Irresistible Feta, Spinach & Caraway Hand Pies
- Dijon Pork Chops with Cabbage and Apples
If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you. And if you made this recipe, how did it go for you?
P.S. Robin & Willow turns two this December! To celebrate, I’m exploring new production technology to support future video and educational content. I’ve linked the setup I’m considering—feel free to take a look here.
9 responses to “The Best Damn Mountainous Apple Pie (Pure Apple Overload)”
Sounds and Looks Delicious… Yummy 🥧😋🤤
Thank you, Willie. Have a great Sunday!
Bravo, that looks incredible! For everyone in areas where apples are literally falling from the trees right now, this is the way to take advantage!
Thank you, John!
It’s amazing how patient James T. is as he waits to “dig in” to that multi-layered ginormous apple pie. It looks scrumptious! 🙂
Somehow he waited without a single crumb stolen! So glad it looks scrumptious to you—it was pure apple joy. Thanks for stopping by!
Wow, Julia Child, I love that lady! Hers was the first cookbook I ever purchased. Your recipe looks delicious.
Thanks, Edward! I wanted the video to ease the pressure—this pie should feel fun, not fussy.
Thank You Robin!
Happy BDay to James T. 😉