Classic Apple Pie
This apple pie fills a flaky, buttery double crust with sliced apples seasoned with cinnamon and a touch of sugar. The key is using a firm apple variety that holds its shape during baking rather than turning to mush. From prep to finished pie, expect around 1 hour 30 minutes.
Equipment
- 9-inch pie dish
- Rolling pin
- Pastry brush
- Large Mixing Bowl
- Apple peeler
- serrated knife
- Measuring cups and spoons
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour preferably unbleached
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup unsalted butter cold, cut into cubes
- 6 tbsp ice water more if needed
For the Filling:
- 6 to 8 whole apples peeled, cored, and thinly sliced; recommend Granny Smith or Honeycrisp
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tbsp all-purpose flour
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp fresh lemon juice
For the Topping:
- 1 large egg beaten, for egg wash
- 1 tbsp granulated sugar for sprinkling
Instructions
- Prepare the Crust: In a large bowl, whisk together flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or fingertips to blend until the mixture resembles coarse meal. Gradually add the ice water, mixing with a fork until the dough just holds together. Divide the dough into two disks, wrap each in plastic, and refrigerate for at least 1 hour.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Filling: In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are well-coated.
- Roll Out the Dough: Roll out one chilled dough disk on a lightly floured surface to fit your pie dish. Transfer it to the dish, pressing gently to fit without stretching.
- Fill the Pie: Pour the apple filling into the pie crust, mounding slightly in the center. Dot with butter.
- Top the Pie: Roll out the second dough disk and use it to cover the pie. Trim the excess and crimp the edges for a decorative finish. Cut a few slits in the top crust to vent steam.
- Apply Egg Wash: Brush the top crust with the beaten egg, and sprinkle with sugar.
- Bake: Bake in the preheated oven for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. Cool on a wire rack for at least 2 hours before serving.
Notes
Lori’s Tips:
- For a crisper crust, use a baking stone underneath your pie dish.
- Try mixing apple varieties for complex flavors.
- For a dairy-free version, substitute butter with a vegan alternative.
Nutrition
Calories: 469kcalCarbohydrates: 59gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 84mgSodium: 306mgPotassium: 73mgFiber: 1gSugar: 28gVitamin A: 745IUVitamin C: 1mgCalcium: 27mgIron: 2mg
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