Classic Apple Pie (Printable view)
Tart apples nestled in a buttery, flaky crust with warm spices
# 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 (optional)
# Steps:
01 - Whisk flour, salt, and sugar in a large bowl. Cut in cold butter with 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 chill for at least 1 hour.
02 - Toss sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt in a large mixing bowl 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.
04 - Pour apple mixture into crust and dot with butter pieces.
05 - Roll second dough disc into a 12-inch round. Place over apples. Trim, fold, and crimp edges to seal. Cut several small slits in top for steam to escape.
06 - Beat egg with milk; brush over top crust. Sprinkle with coarse sugar if desired.
07 - Preheat oven to 425°F. Bake pie for 20 minutes. Reduce oven temperature to 375°F and continue baking for 35-40 minutes, until crust is golden and filling is bubbly.
08 - Let pie cool on a wire rack for at least 2 hours before slicing to allow filling to set.
# Expert Advice:
01 -
- The combination of tart Granny Smith apples with warm spices creates a perfect balance thats not cloyingly sweet
- Homemade crust, while a bit of work, delivers flaky, buttery layers that storebought can never match
- This pie tastes even better the next day, making it perfect for making ahead
02 -
- If your crust starts browning too quickly, tent the pie with foil after the first 20 minutes
- Really tart apples need the full amount of sugar, but if your apples seem sweeter, reduce sugar by 2 tablespoons
- The bottom crust should be golden, not pale, if its pale it means the apples arent fully cooked
03 -
- Place a baking sheet on the rack below your pie to catch any drips and save your oven from a mess
- The pie is done when you see thick, bubbly juice through the vents, not just steam