Description
Enjoy a classic homemade apple pie with a flaky, buttery crust and a warm, spiced apple filling. This timeless dessert combines tart apples with cinnamon and nutmeg, baked to golden perfection, ideal for any occasion or cozy dessert craving.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
Apple Filling
- 6-7 medium apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
- Make the Pie Crust: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Ice Water: Gradually pour in the ice water, mixing gently with a fork or your hands until the dough just comes together and holds when pressed. Avoid overworking.
- Chill Dough: Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare the Apple Filling: In a large bowl, toss the sliced apples with granulated sugar, packed brown sugar, ground cinnamon, ground nutmeg, lemon juice, cornstarch, and salt until the apples are evenly coated.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the pie.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one chilled dough disk to fit a 9-inch pie dish. Transfer it carefully into the dish and trim the edges if necessary.
- Add Filling and Top Crust: Spoon the apple filling into the crust, spreading evenly, then dot the filling with small pieces of the 2 tablespoons of unsalted butter. Roll out the second dough disk and place it over the filling. Trim the edges, seal them by crimping, and cut slits on top to allow steam to escape during baking.
- Prepare for Baking: Brush the top crust lightly with water or a beaten egg wash for a golden finish.
- Bake the Pie: Bake in the preheated oven for 45-50 minutes until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
- Use tart apple varieties like Granny Smith for a balanced sweet-tart flavor that holds shape well during baking.
- Chilling the dough is essential for a flaky crust. Do not skip this step.
- Adjust sugar amount to taste based on the sweetness of your apples.
- Ensure slits are cut on the top crust to allow steam to escape and prevent sogginess.
- Cover pie edges with foil if they brown too fast to avoid burning.
- Letting the pie cool completely helps the filling to set perfectly.
