Classic Apple Pie (Print)
Tender spiced apples in a flaky buttery crust, warm comfort dessert.
# What You’ll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 tsp salt
04 - 1 tbsp granulated sugar
05 - 6-8 tbsp ice water
→ Apple Filling
06 - 6 cups tart apples (Granny Smith), peeled, cored, and thinly sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed brown sugar
09 - 2 tbsp all-purpose flour
10 - 1 tbsp lemon juice
11 - 1 1/2 tsp ground cinnamon
12 - 1/4 tsp ground nutmeg
13 - 1/8 tsp ground cloves
14 - 1/4 tsp salt
15 - 2 tbsp unsalted butter, cut into small pieces
→ Assembly
16 - 1 egg, beaten
17 - 1 tbsp milk
18 - 1 tbsp coarse sugar
# How To Make:
01 - In a large bowl, whisk flour, salt, and sugar. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour.
02 - In a large mixing bowl, toss sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt until apples are evenly coated. Set aside.
03 - On a floured surface, roll one dough disc into a 12-inch round. Fit into a 9-inch pie dish, trimming excess edges.
04 - Pour apple mixture into crust and dot with butter pieces.
05 - Roll second dough disc into a 12-inch round. Place over apples. Trim, fold, and crimp edges to seal. Cut several small slits in top for steam to escape.
06 - Beat egg with milk; brush over top crust. Sprinkle with coarse sugar, if desired.
07 - Preheat oven to 425°F. Bake pie for 20 minutes. Reduce oven temperature to 375°F and continue baking for 35-40 minutes, until crust is golden and filling is bubbly.
08 - Let pie cool on a wire rack for at least 2 hours before slicing.
# Expert Tips:
01 -
- The combination of tart Granny Smith apples with warm spices creates that perfect balance between sweet and sharp that makes apple pie unforgettable
- Homemade crust might seem intimidating but this recipe walks you through every step so your first attempt will taste like you have been making it for years
02 -
- If your crust edges start browning too quickly tent them with foil during the last 15 minutes of baking
- Cutting the butter into the flour by hand gives you better control over texture than using a food processor which can overwork the dough
03 -
- Freeze your butter for 30 minutes before starting and keep a bowl of ice water nearby to maintain that all-important cold temperature
- Use a glass pie dish if possible because you can see exactly how brown the bottom crust is getting through the glass