Apple Pie
A classic apple pie recipe featuring a flaky crust and a sweet, spiced apple filling. Perfect for any occasion.
Equipment
- Mixing bowls
- Pastry blender (or fork)
- Rolling pin
- 9-inch pie dish
- Measuring cups and spoons
- Whisk
- Paring knife
- Cutting board
Ingredients
Crust
- 2.5 cups All-purpose flour
- 1 tsp Salt
- 1 cup Unsalted butter cold, cubed (2 sticks)
- 0.5 cup Ice water approx.
Filling
- 6 medium Apples firm, like Granny Smith or Honeycrisp, peeled, cored, sliced
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 tbsp All-purpose flour
- 1 tsp Cinnamon
- 0.25 tsp Nutmeg
- 1 tbsp Lemon juice
- 2 tbsp Unsalted butter cut into small pieces
Egg Wash
- 1 Egg beaten
- 1 tbsp Water
Instructions
Make the Pie Dough
- Combine flour and salt, then cut in cold butter until pea-sized crumbs form. Gradually add ice water, mixing until the dough comes together, then divide, flatten, wrap, and chill for at least 30 minutes.
Prepare the Apple Filling
- In a large bowl, combine sliced apples with granulated and brown sugars, flour, cinnamon, nutmeg, and lemon juice; mix well to coat.
Assemble the Pie
- Roll out one dough disc and carefully place it into a 9-inch pie dish. Pour the apple filling into the crust, dotting with small pieces of butter.
Add Top Crust
- Roll out the second dough disc, place it over the filling, trim and crimp the edges to seal. Cut a few slits in the top crust for ventilation.
Bake the Pie
- Whisk egg and water for an egg wash, brush over the top crust, and sprinkle with sugar. Bake at 425°F (220°C) for 15 minutes, then reduce to 375°F (190°C) and bake for 35-45 minutes more, until golden brown and bubbly.
Cool
- Let the pie cool completely on a wire rack before serving.
Notes
For a golden-brown crust, brush with an egg wash (egg + water) and sprinkle with a little sugar before baking. If the crust browns too quickly, cover the edges loosely with aluminum foil.