A timeless American dessert, this classic apple pie features a flaky, buttery crust filled with tender, spiced apples. It's the perfect comforting treat for any occasion, bringing warmth and sweetness to your table.
Ingredients
- For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water
- For the Filling:
- 6 cups thinly sliced peeled apples (about 6-7 medium apples, a mix of varieties like Granny Smith and Honeycrisp is recommended)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- To make the crust, combine flour and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- While the dough chills, prepare the filling. In a large bowl, toss the sliced apples with granulated sugar, flour, cinnamon, nutmeg, and lemon juice.
- Preheat your oven to 400°F.
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
- Pour the apple filling into the pie crust. Dot the top of the filling with the small pieces of butter.
- Roll out the second disc of dough. You can either place it over the filling as a solid top crust or cut it into strips to create a lattice top. If making a solid top crust, crimp the edges to seal. If making a lattice, weave the strips over the filling and crimp the edges.
- Brush the top crust with the beaten egg wash and sprinkle with the remaining 1 tablespoon of granulated sugar.
- Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 400°F.
- Reduce the oven temperature to 375°F and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
Like this recipe?
Use Cookly's AI to create your own recipes or modify this one!