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Best way to grow perfect Apple Pie in 3 steps

Achieve a perfect, delicious apple pie with this simplified three-step process, focusing on a flaky crust and a sweet, spiced apple filling.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 8 slices
Calories 450 kcal

Equipment

  • 9-inch pie dish
  • large mixing bowls
  • rolling pin
  • vegetable peeler
  • sharp knife
  • measuring cups and spoons

Ingredients
  

For the Crust

  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, very cold and cubed
  • 1/2 cup ice water

For the Filling

  • 6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour or cornstarch
  • 2 tablespoons unsalted butter, cut into small pieces

For Finishing

  • 1 set egg wash (1 egg beaten with 1 tbsp water)
  • 1 tablespoon turbinado sugar

Instructions
 

Step 1: Prepare the Crust

  • In a large bowl, combine flour and salt; cut in the cold, cubed butter until the mixture resembles coarse crumbs, then gradually add ice water, mixing until a dough forms.
  • Divide the dough in half, form each into a disc, wrap in plastic, and chill for at least 30 minutes; then, on a lightly floured surface, roll out one disc and carefully place it into a 9-inch pie dish.

Step 2: Make the Filling

  • In a large bowl, gently toss the peeled, cored, and sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour or cornstarch until evenly coated.
  • Pour the apple mixture into the prepared bottom pie crust and dot the top of the filling with the small pieces of unsalted butter.

Step 3: Assemble and Bake

  • Roll out the second dough disc and place it over the apple filling; trim and crimp the edges to seal, then cut several slits in the top crust to allow steam to escape during baking.
  • Brush the top crust with egg wash and sprinkle with turbinado sugar; bake at 400°F (200°C) for 15-20 minutes, then reduce the temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Notes

For the best results, use a mix of sweet and tart apples. To prevent a soggy bottom, blind bake the bottom crust for 10-15 minutes before adding the filling. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.