Classic Apple Pie
Classic apple pie fills a flaky, buttery double crust with tender sliced apples seasoned with cinnamon, nutmeg, and a little brown sugar. Plan on about 30 minutes of prep and an hour of baking — it's a straightforward recipe that produces a reliably good pie for fall gatherings or any time of year.
Equipment
- 9-inch pie dish
- Rolling pin
- Mixing Bowls
- Pastry brush
- Apple peeler
Ingredients
Crust
- 2 ½ cups all-purpose flour plus extra for dusting
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter chilled and diced
- 6-8 tablespoons ice water as needed
Filling
- 6-8 cups apples peeled, cored, and sliced
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter cut into small pieces
- 1 unit egg beaten, for egg wash
Instructions
- Prepare the Crust: In a large mixing bowl, whisk together 2 1/2 cups of flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Add 1 cup of diced, chilled butter and mix with a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough begins to clump together.
- Chill the Dough: Divide the dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling: Preheat your oven to 425°F (220°C). In a large bowl, combine 6-8 cups of sliced apples, 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Toss to coat.
- Assemble the Pie: Roll out one dough disk on a lightly floured surface to fit your 9-inch pie dish. Transfer to the dish, trim excess dough, and fill with the apple mixture. Dot with 2 tablespoons of butter pieces.
- Top the Pie: Roll out the second dough disk and place over the filling. Trim, fold, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape. Brush with beaten egg for a shinier surface.
- Bake: Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 40 minutes, or until the crust is golden and juices are bubbling.
- Cool and Serve: Allow the pie to cool on a wire rack before serving to let the juices settle. Enjoy it warm or at room temperature.
Notes
- For a more caramelized, intense apple flavor, try using a mix of tart and sweet apple varieties.
- Granny Smith and Honeycrisp work marvelously together.
Nutrition
Calories: 505kcalCarbohydrates: 65gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 319mgPotassium: 154mgFiber: 4gSugar: 30gVitamin A: 849IUVitamin C: 4mgCalcium: 23mgIron: 2mg
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