Classic Apple Pie
A warm and comforting classic apple pie filled with a mix of sweet and tart apples, warm spices, and a flaky crust, perfect for gatherings or cozy nights at home.
Ingredients
For the crust
- 2.5 cups all-purpose flour
- 1 cup cold butter, cut into cubes Use 2 sticks
- 1 teaspoon salt
- 1 tablespoon sugar
- 6-8 tablespoons ice water Add one tablespoon at a time until dough comes together.
For the filling
- 6-7 cups sliced apples (Granny Smith or a mix of tart and sweet)
- ¾ cup sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons butter, cut into small pieces
- 1 egg for egg wash
Instructions
Preparation
- In a bowl, mix flour, salt, and sugar for the crust.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time until the dough comes together.
- Divide the dough in half, form into disks, wrap in plastic, and refrigerate for at least 1 hour.
Baking
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the sliced apples with both sugars, flour, lemon juice, cinnamon, and nutmeg.
- Roll out one disk of dough and place it in a 9-inch pie pan.
- Fill the crust with the apple mixture and dot it with pieces of butter.
- Roll out the second disk of dough and place it over the filling.
- Trim the excess dough, crimp the edges to seal, and cut several slits in the top for steam to escape.
- Brush the top with beaten egg.
- Bake for 20 minutes at 425°F, then reduce the heat to 350°F (175°C) and bake for another 35-45 minutes until the crust is golden and the filling is bubbly.
- Cool for at least 2 hours before slicing. Serve warm with vanilla ice cream or whipped cream!
Notes
Use a mix of tart and sweet apples for a balanced flavor. Chill your tools, such as the mixing bowl and rolling pin, to keep the butter cold and ensure a flaky crust. Don’t skip the chilling time for the dough; this helps achieve the right texture. Make sure to cut slits in the top crust for steam to escape while baking.
