Description
This classic Apple Pie recipe guides you step-by-step to create a perfectly flaky crust filled with a spiced, tender apple filling. Featuring a lattice or full top crust, this dessert combines tart Granny Smith and sweet Honeycrisp apples with warm cinnamon, nutmeg, and allspice for a timeless and comforting treat perfect for any occasion.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- 1/2 cup ice water
Apple Filling
- 6-8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
Instructions
- Make the Pie Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Ensure the butter stays very cold to achieve a flaky crust.
- Add Ice Water and Form Dough: Gradually add ice water, one tablespoon at a time, mixing lightly with a fork until the dough just begins to come together. Avoid overmixing to preserve flakiness.
- Chill the Dough: Turn the dough out onto a lightly floured surface and form into two discs, with one slightly larger than the other. Wrap each in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Prepare the Apple Filling: In a large bowl, combine sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Gently toss to evenly coat the apples with the spices and sugars.
- Roll Out Bottom Crust: On a floured surface, roll out the larger dough disc into a 12-inch circle. Transfer carefully to a 9-inch pie plate. Trim excess dough and crimp the edges decoratively.
- Add Filling and Butter: Pour the prepared apple filling into the crust. Dot the filling with small pieces of unsalted butter to add richness.
- Prepare Top Crust: Roll out the remaining dough disc into a 10-inch circle. Cut into strips to create a lattice top or place it whole over the filling. Crimp edges to seal and cut several slits in the top crust to allow steam to vent.
- Preheat Oven and Prepare for Baking: Preheat the oven to 375°F (190°C). Place the pie on a baking sheet to catch any drips during baking.
- Bake the Pie: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too fast, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving to allow the filling to set.
Notes
- Use a mix of tart and sweet apples for the best flavor balance and texture.
- Keep the butter and water very cold to ensure a flaky crust.
- If using a lattice top, ensure strips are evenly spaced and crimped securely to prevent shrinking.
- Cover crust edges with foil midway through baking to avoid over-browning.
- Allow the pie to cool fully for cleaner slices and better flavor development.
