Classic Easy Apple Pie
Sweet, slightly tart apple filling sits inside a flaky, buttery double crust in this straightforward homemade apple pie. The whole process takes roughly 1 hour 30 minutes from prep to table, and the filling balances cinnamon-spiced apples with just enough sugar to let the fruit flavor come through.
Equipment
- 9-inch pie pan
- Mixing Bowls
- Rolling pin
- Peeler
Ingredients
For the Pastry Crust:
- 2 ½ cups all-purpose flour preferably organic
- 1 tsp salt fine sea salt
- 1 tbsp sugar granulated
- 1 cup unsalted butter cold and cubed
- 6-8 tbsp ice water
For the Filling:
- 6 large apples preferably a mix of Granny Smith and Honeycrisp, peeled and sliced
- 1 ½ tbsp lemon juice freshly squeezed
- 1 cup sugar granulated
- ¼ cup all-purpose flour for thickening
- 1 tsp cinnamon ground
- ¼ tsp nutmeg freshly grated
- 1 tbsp butter cubed and added atop the filling
Instructions
Pastry Crust:
- In a mixing bowl, combine the flour, salt, and sugar. Add the cold butter and mix using a pastry cutter until the mixture resembles coarse breadcrumbs.
- Add ice water, one tablespoon at a time, and mix until the dough begins to hold together. Do not overwork. Divide the dough into two, flatten into discs, and refrigerate for at least 30 minutes.
Filling:
- Preheat oven to 425°F (220°C).
- In a large bowl, mix the apple slices with lemon juice, sugar, flour, cinnamon, and nutmeg.
Assembly:
- Roll out one dough disc and line your pie pan with it. Fill with the apple mixture and dot with butter cubes.
- Roll the second dough disc and place over the apples. Crimp the edges, and cut slits on the top crust for steam to escape.
- Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40 minutes, until the crust is golden and the apples are tender.
- Let the pie cool for at least 1 hour before serving.
Notes
Tammy’s Tips:
- For an added twist, consider adding a handful of chopped walnuts or pecans to the apple filling for an extra crunch.
- To make this pie vegan, use a vegan butter substitute and opt for a plant-based pie crust.
Nutrition
Calories: 563kcalCarbohydrates: 83gProtein: 5gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 308mgPotassium: 237mgFiber: 5gSugar: 44gVitamin A: 844IUVitamin C: 9mgCalcium: 27mgIron: 2mg
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