Description
This classic Apple Pie recipe features a flaky, buttery crust filled with a spiced mixture of tart apples. Perfectly balanced with cinnamon, nutmeg, and brown sugar, this homemade pie is baked to golden perfection and makes a delightful dessert for any occasion.
Ingredients
Scale
For the Pie Crust
- 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
For the Apple 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
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
Instructions
- Prepare the pie crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the chilled, cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two equal disks, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
- Make the apple filling: In a large bowl, toss the thinly sliced tart apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, salt, and lemon juice until well combined. Set the mixture aside to allow the flavors to meld.
- Assemble the pie: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disk of chilled dough into a circle large enough to fit a 9-inch pie plate. Transfer the dough to the pie plate, gently pressing it to fit. Pour the apple filling into the crust and dot the top with the cubed butter. Roll out the second disk of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape during baking.
- Apply egg wash and bake: In a small bowl, whisk together the egg and milk to make an egg wash. Brush it evenly over the top crust to achieve a golden, shiny finish once baked. Place the pie in the preheated oven and bake for 20 minutes at 425°F (220°C). Then reduce the oven temperature to 375°F (190°C) and bake for an additional 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. Once done, remove the pie from the oven and allow it to cool completely before serving.
Notes
- Use tart apples like Granny Smith or Honeycrisp to balance the sweetness with acidity.
- Make sure to chill the dough properly to ensure a flaky crust.
- Cover edges with foil if they brown too quickly during baking.
- Let the pie cool before slicing to allow the filling to set.
- Serve warm with a scoop of vanilla ice cream for an extra treat.
