Classic Apple Pie (Print Version)
Tender spiced apples in a flaky butter crust, baked until golden and bubbling. Perfect with vanilla ice cream.
# What You'll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 tsp salt
04 - 1 tbsp granulated sugar
05 - 6–8 tbsp ice water
→ Apple Filling
06 - 6 cups tart apples (Granny Smith), peeled, cored, and thinly sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed brown sugar
09 - 2 tbsp all-purpose flour
10 - 1 tbsp lemon juice
11 - 1 1/2 tsp ground cinnamon
12 - 1/4 tsp ground nutmeg
13 - 1/8 tsp ground cloves
14 - 1/4 tsp salt
15 - 2 tbsp unsalted butter, cut into small pieces
→ Assembly
16 - 1 egg, beaten
17 - 1 tbsp milk
18 - 1 tbsp coarse sugar
# How to Make It:
01 - Whisk flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - Combine sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt in a large mixing bowl. Toss until apples are evenly coated. Set aside.
03 - Roll one dough disc into a 12-inch round on a floured surface. Fit into a 9-inch pie dish, trimming excess edges from the rim.
04 - Pour apple mixture into the prepared crust. Dot the top with small pieces of butter.
05 - Roll remaining dough disc into a 12-inch round. Place over apples. Trim, fold, and crimp edges to seal. Cut several small slits in top crust to allow steam escape during baking.
06 - Beat egg with milk. Brush mixture evenly over top crust. Sprinkle with coarse sugar if desired.
07 - Preheat oven to 425°F. Bake for 20 minutes. Reduce temperature to 375°F and continue baking for 35–40 minutes until crust is golden brown and filling is bubbly.
08 - Transfer pie to a wire rack and cool for at least 2 hours before slicing to allow filling to set.
# Expert Advice:
01 -
- The contrast between crisp buttery crust and tender cinnamon spiced apples creates pure comfort in every bite
- This recipe teaches you fundamental pie skills that transfer to endless fruit variations throughout the year
02 -
- Cold ingredients are crucial for flaky crust if butter softens while working pop everything in the freezer for 10 minutes
- The pie needs to cool completely so the filling sets properly cutting too early means a runny mess
03 -
- Freeze butter for 15 minutes before starting for the absolute flakiest results
- Let the pie cool overnight at room covered loosely for the neatest slices