Description
This classic homemade apple pie features a flaky, buttery crust filled with tender, spiced apple slices. Perfectly balanced with cinnamon and nutmeg, this comforting dessert is baked to golden perfection and served warm or at room temperature, ideal for gatherings or cozy nights in.
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 flour, sugar, and salt until combined. Add the cold, cubed butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs, ensuring the butter stays cold for a flaky crust.
- Add Ice Water: Gradually add the ice water, mixing gently with a fork until the dough just comes together. Be careful not to overwork the dough to maintain tenderness.
- Chill the Dough: Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and keep the dough firm.
- Prepare the Apple Filling: In a large bowl, toss the peeled, cored, and sliced apples with granulated sugar, brown sugar, ground cinnamon, ground nutmeg, lemon juice, cornstarch, and salt. Mix well to ensure the apples are evenly coated.
- Preheat the 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 disk of chilled dough into a circle large enough to fit a 9-inch pie dish. Carefully transfer it to the dish, pressing gently to fit the shape.
- Add Filling: Pour the apple filling into the crust-lined pie dish, spreading evenly. Dot the filling with the small pieces of unsalted butter to add richness during baking.
- Top Crust and Seal Edges: Roll out the second dough disk into a similar-sized circle and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape while baking.
- Apply Wash: Lightly brush the top crust with water or an egg wash to promote browning and a shiny finish.
- Bake the Pie: Place the pie in the preheated oven and bake 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 for at least 2 hours to set the filling. Serve warm or at room temperature with optional ice cream or whipped cream for an extra indulgence.
Notes
- Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for balanced flavor.
- Keep ingredients, especially butter and water, cold to ensure a flaky crust.
- Cover pie edges with foil halfway through baking if browning too fast.
- Allow the pie to cool fully to let the filling thicken and slice cleanly.
- Pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
