Description
This classic Homemade Apple Pie features a flaky, buttery crust filled with a sweet and spiced apple filling made from Granny Smith or Honeycrisp apples. Perfectly baked to a golden finish, this pie is a timeless dessert ideal for any occasion.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6-8 tablespoons ice water
Apple Filling
- 6 cups thinly sliced apples (Granny Smith or Honeycrisp recommended)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cubed
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling)
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour, salt, and sugar. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Form the dough: Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together and can be formed into a ball. Avoid overworking the dough.
- Chill the dough: Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up the butter and relax the gluten.
- Make the filling: In a large bowl, toss the thinly sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice until well coated. Let the mixture sit for 15 minutes to allow the flavors to meld.
- Preheat the oven: Set your oven to 375°F (190°C) to preheat while assembling the pie.
- Roll out bottom crust: On a lightly floured surface, roll out one disk of chilled dough to fit a 9-inch pie pan. Carefully transfer it to the pan and trim the edges to slot slightly over the edge of the pan.
- Add filling and butter: Pour the apple filling into the crust and evenly dot the top with the cubed unsalted butter.
- Prepare top crust: Roll out the second dough disk and cover the pie with it. Trim excess dough, crimp the edges together to seal, and cut small slits in the top crust to allow steam to escape during baking.
- Apply egg wash and sugar: Brush the top crust with the beaten egg for a shiny golden finish, then sprinkle with sugar to add a subtle crunch and sweetness.
- Bake the pie: Place the pie on the middle rack of the oven and bake for 50-60 minutes until the crust is golden brown and the filling is bubbling through the slits.
- Cool the pie: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to let the filling set before slicing and serving.
Notes
- For best results, use tart apple varieties like Granny Smith or crisp Honeycrisp for a well-balanced flavor and texture.
- Keep your butter and water very cold to ensure a flaky crust.
- You can cover the crust edges with foil if they brown too quickly during baking.
- The pie is delicious served warm with vanilla ice cream or whipped cream.
- Leftovers can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
