Description
This classic Apple Pie recipe features a flaky, buttery crust filled with a spiced mix of tart apples. Perfectly baked to golden perfection, it’s a timeless dessert ideal for any occasion, offering a balance of sweet, tart, and warm spice flavors.
Ingredients
Scale
Pie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 6 to 8 tablespoons ice water
Filling
- 6 to 7 cups tart apples (Granny Smith, Honeycrisp), peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cubed
Egg Wash
- 1 large egg
- 1 tablespoon milk
Instructions
- Prepare the Pie Dough: In a large bowl, whisk together the flour, salt, and sugar. Cut in the chilled, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking. Divide the dough into two disks, wrap each with plastic wrap, and chill for at least 1 hour to firm up.
- Make the Apple Filling: In a large bowl, toss the peeled, cored, and thinly sliced tart apples with granulated sugar, brown sugar, flour, ground cinnamon, ground nutmeg, ground allspice, salt, and lemon juice. Mix thoroughly to ensure that the apple slices are evenly coated. Set the filling aside to allow the flavors to meld.
- Preheat the Oven and Assemble the Pie: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disk of the chilled dough to fit a 9-inch pie plate. Transfer the dough carefully into the pie plate, pressing gently to fit without stretching. Add the prepared apple filling into the crust and dot the surface with the cubed unsalted butter for added richness.
- Add the Top Crust: Roll out the second disk of dough to cover the pie. Lay it over the apple filling and trim any excess dough from the edges. Crimp the edges securely to seal the pie and cut several small slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash and Bake: In a small bowl, whisk together the large egg and milk to create an egg wash. Brush this evenly over the top crust to promote a golden, glossy finish. Bake the pie for 20 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for at least two hours before serving. This resting period helps the filling to set, ensuring clean slices and perfect texture.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best balance of sweetness and acidity.
- Chilling the dough before baking helps create a flakier crust.
- Make sure to cut slits in the top crust to prevent the pie from becoming soggy.
- The egg wash gives the pie a shiny, golden appearance but can be omitted for a more matte finish.
- Letting the pie cool completely before slicing ensures the filling is properly set.
