Description
This classic Apple Pie recipe features a flaky, buttery crust filled with tender, spiced apples. Perfectly balanced with cinnamon and nutmeg, the pie offers a delightful combination of sweet and tart flavors, ideal for any occasion. The pie is baked to golden perfection, creating a warm and comforting dessert.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 6-8 tablespoons ice water
Apple Filling
- 6-7 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and 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 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
Topping
- 1 tablespoon milk (for brushing the crust)
- 1 tablespoon coarse sugar (for topping, optional)
Instructions
- Prepare the Pie Crust: In a large bowl, combine the flour, sugar, and salt. Add the cubed cold butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, 1 tablespoon at a time, and mix until the dough just comes together.
- Chill Dough: Divide the dough in half, form each into a disc, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Prepare the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat evenly and set aside to let the flavors meld.
- Preheat Oven: Preheat the oven to 425°F (220°C).
- Roll Out Bottom Crust: Roll out one of the dough discs on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess dough around the edges.
- Fill Pie: Pour the apple mixture into the crust and evenly distribute the apples. Dot with small pieces of butter.
- Roll Out Top Crust: Roll out the second disc of dough and place it over the apples. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush and Sprinkle: Brush the top crust with milk and sprinkle with coarse sugar if desired.
- Bake the Pie: Bake the pie at 425°F (220°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Protect Crust Edges if Needed: If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie shield.
- Cool Before Serving: Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best flavor and texture.
- Chilling the dough discs helps to create a flakier crust.
- Cutting slits in the top crust allows steam to escape, preventing sogginess.
- Cover the pie edges with foil halfway through baking if they brown too quickly.
- Allowing the pie to cool fully ensures the filling sets and slices cleanly.
- Coarse sugar on top adds a nice crunch and visual appeal but is optional.
