Description
This classic Apple Pie recipe features a flaky homemade crust filled with a spiced apple mixture, perfect for a comforting dessert. Fresh apples are tossed with cinnamon and nutmeg, baked until golden and bubbling, and served with a crisp, buttery crust.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 6-8 tablespoons ice water
Apple Filling
- 6-7 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and 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 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
Topping
- 1 tablespoon milk (for brushing the crust)
- 1 tablespoon coarse sugar (for topping, optional)
Instructions
- Prepare the Pie Crust: In a large bowl, combine the flour, sugar, and salt. Add the chilled cubed butter and use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs.
- Add Ice Water: Gradually add ice water one tablespoon at a time, mixing just until the dough begins to come together.
- Chill the Dough: Divide the dough into two equal parts, shape each into discs, wrap in plastic wrap, and refrigerate for at least one hour to firm up.
- Make the Apple Filling: In a separate large bowl, mix the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss well to coat all slices evenly and let sit to meld flavors.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking.
- Roll Out Bottom Crust: On a lightly floured surface, roll one dough disc to fit a 9-inch pie dish. Carefully transfer it to the dish and trim the excess dough at the edges.
- Add Filling and Butter: Pour the apple filling evenly into the crust and dot the top with small pieces of unsalted butter.
- Roll Out Top Crust: Roll the second dough disc and place it over the apples. Trim excess dough and crimp the edges to seal the pie completely. Cut several slits on top to release steam during baking.
- Brush and Sprinkle: Brush the top crust with milk and, if using, sprinkle coarse sugar for a shimmering, crunchy finish.
- Bake the Pie: Place the pie in the oven and bake at 425°F (220°C) for 45-50 minutes until the crust is golden brown and the filling bubbles.
- Protect the Crust: If the crust edges brown too quickly, cover them with foil or a pie shield to prevent burning.
- Cool the Pie: Remove the pie from the oven and allow it to cool for at least 2 hours before slicing so the filling sets properly.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best flavor balance and texture.
- Chilling the pie dough is essential to achieve a flaky crust.
- Slitting the top crust is important to let steam escape and prevent a soggy crust.
- If the crust edges cook too fast, protect them with foil or a pie shield.
- Allow the pie to cool completely before slicing to avoid the filling running out.
