Description
This classic homemade apple pie features a flaky, buttery crust filled with a sweet and spiced apple mixture. Made from scratch with fresh Granny Smith or Honeycrisp apples, this pie is perfect for a comforting dessert that’s both traditional and delicious.
Ingredients
Scale
Pie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and diced
- 1/4 to 1/2 cup ice water
Apple Filling
- 6 to 7 cups thinly sliced peeled apples (Granny Smith or Honeycrisp recommended)
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon butter
Egg Wash
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Combine Dry Ingredients: In a large bowl, mix the 2 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar evenly.
- Cut in Butter: Add 1 cup of diced unsalted butter into the flour mixture, cutting it in until the texture resembles coarse crumbs, which helps create a flaky crust.
- Add Ice Water: Gradually stir in ice water, one tablespoon at a time, until the dough forms into a ball. Then divide the dough into two equal parts.
- Chill Dough: Roll each portion into a circle, wrap them with plastic wrap, and refrigerate for at least 30 minutes to firm up the dough.
- Prepare Apple Filling: In another bowl, toss the sliced apples with 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice to evenly coat.
- Roll Bottom Crust: Roll out one dough circle to fit your pie pan and gently place it inside the pan, creating the base.
- Add Filling and Butter: Pour the apple mixture into the pastry-lined pan and dot with 1 tablespoon of butter for added richness.
- Cover with Top Crust: Roll out the second dough circle and carefully lay it over the filling. Trim any excess dough and press the edges together to seal the pie.
- Vent Pie: Cut small slits in the top crust to allow steam to escape during baking, ensuring a crisp crust.
- Apply Egg Wash: Mix the egg yolk with 1 tablespoon milk and brush this glaze over the top crust to achieve a golden brown finish when baked.
- Bake Pie: Bake the pie at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 35 to 45 minutes until the apples are tender and the crust is golden.
- Cool and Serve: Allow the pie to cool slightly before slicing and serving to let the filling set properly.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best flavor and texture.
- Chilling the dough prevents shrinking and helps achieve a flakier crust.
- Adjust sugar amount based on the sweetness of your apples.
- Make sure to cut vents in the top crust to avoid soggy pie.
- Letting the pie cool before serving helps the filling set and avoids burns.
