Description
Follow this recipe for a traditional, easy homemade apple pie featuring a perfectly spiced filling and a reliably flaky double crust.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/2 cup ice water, plus more if needed
- 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 2 tablespoons all-purpose flour (for thickening filling)
- 1 tablespoon lemon juice
- 1 large egg, beaten with 1 teaspoon water (for egg wash)
Instructions
- Prepare the crust: 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 with some pea-sized pieces of butter remaining.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
- Prepare the filling: In a separate large bowl, gently toss the sliced apples with the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, 2 tablespoons of flour, and lemon juice until the apples are evenly coated.
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Roll out one dough disk on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
- Pour the apple filling into the crust. Dot the top of the filling with a few small pieces of any remaining cold butter if desired.
- Roll out the second dough disk for the top crust. Place it over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the top and bottom crust edges together to seal. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust evenly with the egg wash. Sprinkle lightly with extra granulated sugar for a crisp finish.
- Bake for 15 minutes at 425 degrees Fahrenheit. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil strips.
- Cool the pie on a wire rack for at least 3 hours before slicing to allow the filling to set.
Notes
- For a Dutch Apple Pie variation, skip the top crust and cover the filling with a crumb topping made from 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and 1/2 teaspoon cinnamon, mixed until crumbly.
- Use a mix of apples, like Granny Smith for tartness and Honeycrisp for sweetness, for the best flavor.
- If you prefer a glossy, caramel-coated look, brush the top crust with milk instead of egg wash and skip the extra sugar sprinkle.
- Prep Time: 45 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg