Description
A classic homemade apple pie featuring a flaky buttery crust and a spiced apple filling, baked to golden perfection. This comforting dessert balances tart and sweet flavors with warm cinnamon and nutmeg, making it a timeless favorite for any occasion.
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 6 to 8 tablespoons ice water
Apple Filling
- 6 to 7 cups tart apples (Granny Smith, Honeycrisp), peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cubed
Egg Wash
- 1 large egg
- 1 tablespoon milk
Instructions
- Make the Pie Crust: In a large bowl, whisk together the all-purpose flour, salt, and sugar. Cut in the chilled, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add 6 to 8 tablespoons of ice water, a tablespoon at a time, mixing gently until the dough just comes together without being sticky. Avoid overworking the dough to keep it tender.
- Chill the Dough: Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least one hour. This resting period helps the gluten relax and the butter firm up for a flaky crust.
- Prepare the Apple Filling: In a large bowl, combine the sliced tart apples with granulated sugar, brown sugar, all-purpose flour, ground cinnamon, nutmeg, allspice, salt, and lemon juice. Toss gently to coat all the apple slices evenly, then set aside to macerate and meld flavors.
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking the pie.
- Roll Out the Bottom Crust: On a lightly floured surface, roll out one disk of chilled dough into a circle large enough to fit a 9-inch pie plate. Carefully transfer the dough to the pie plate and gently press it into place.
- Add Filling and Butter: Spoon the prepared apple filling evenly into the crust, then dot the filling with the cubed unsalted butter to add richness and encourage browning.
- Roll Out and Add Top Crust: Roll out the second dough disk and place it over the apple filling. Trim any excess dough and crimp the edges to seal the pie. Cut several slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: In a small bowl, whisk together the large egg and milk. Brush this egg wash over the top crust to give the pie a beautiful golden color and glossy finish after baking.
- Bake the Pie: Bake in the preheated oven at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 40 to 50 minutes until the crust is golden brown and the filling is bubbly.
- Cool Before Serving: Remove the pie from the oven and let it cool on a wire rack for at least two hours to allow the filling to set properly, making it easier to slice and serving at ideal temperature.
Notes
- Use tart apple varieties like Granny Smith or Honeycrisp for the best balance of flavor and texture.
- Keep all ingredients, especially butter and water, cold to achieve a flaky crust.
- Adjust sugar quantity based on the sweetness of your apples and personal preference.
- Cut slits in the top crust to prevent the pie from becoming soggy and to allow steam to escape.
- For a decorative touch, use pie crust cutters or lattice patterns on the top crust.
- Letting the pie cool completely helps the filling thicken and makes slicing easier.
