Description
A delightful homemade classic apple pie featuring a flaky golden crust and a sweet apple filling.
Ingredients
- For the Flaky Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup (8 oz) cold unsalted butter, cut into small cubes
- 6–8 tablespoons ice water
- For the Apple Pie Filling
- 6 medium apples, peeled, cored, and thinly sliced
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- ⅛ teaspoon salt
- For the Golden Egg Wash
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon coarse sugar, optional
Instructions
- Make the Pie Dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough begins to hold together. Divide the dough into two equal portions, shape each into a disk, wrap, and refrigerate for at least 1 hour.
- Prepare the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, vanilla extract, and salt. Toss until the apples are evenly coated. Let the mixture sit for 10–15 minutes while you prepare the crust.
- Roll Out the Bottom Crust: Preheat the oven to 425°F. On a lightly floured surface, roll one disk of dough into a 12-inch circle. Transfer it to a 9-inch pie plate, gently pressing it into the bottom and sides without stretching the dough. Trim the edges, leaving about 1 inch of overhang.
- Fill the Pie: Pour the apple mixture into the prepared crust, arranging the slices into an even mound. Distribute the butter pieces over the filling.
- Add the Top Crust: Roll out the second disk of dough into another 12-inch circle. Place it over the apples, or cut it into strips for a lattice design. Trim the excess dough, fold the edges under, and crimp with your fingers or a fork to seal. Cut several small slits in the top crust to allow steam to escape.
- Apply the Egg Wash: Whisk the egg and milk together. Brush the mixture over the top crust and edges. Sprinkle with coarse sugar if desired.
- Bake Until Golden: Place the pie on a baking sheet to catch any drips. Bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F and bake for another 40–50 minutes, until the crust is golden brown and the filling bubbles through the vents. If the edges brown too quickly, cover them loosely with aluminum foil.
- Cool and Serve: Transfer the pie to a wire rack and allow it to cool for at least 3 hours before slicing. This helps the apple filling thicken and keeps the slices from falling apart.
Notes
- For best results, use a mix of sweet and tart apples.
- Letting the pie cool is crucial for the filling to set properly.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 70mg