Description
This classic homemade apple pie recipe features a flaky, buttery crust filled with a spiced apple mixture, making it perfect for a comforting dessert. Using generous amounts of crisp Granny Smith or Honeycrisp apples combined with warm spices and a touch of lemon juice, this pie offers a perfect balance of sweet and tart flavors, baked to golden perfection.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6-8 tablespoons ice water
Filling
- 6 cups thinly sliced apples (Granny Smith or Honeycrisp recommended)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cubed
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling)
Instructions
- Prepare the crust: In a large bowl, combine the flour, salt, and sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add ice water: Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together without being sticky.
- Chill the dough: Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Prepare the filling: In a large bowl, toss the thinly sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice until well combined. Set aside and let sit for 15 minutes to allow flavors to meld and juices to release.
- Preheat the oven: Set the oven temperature to 375°F (190°C) and allow it to fully preheat.
- Roll out the bottom crust: On a lightly floured surface, roll out one dough disk into a circle slightly larger than a 9-inch pie pan. Transfer it to the pan, pressing gently to fit, and trim the edges with a knife.
- Add the filling: Pour the apple mixture into the prepared crust and evenly distribute it. Dot the filling with cubed butter pieces for enriched flavor and moisture.
- Roll out the top crust: Roll out the second dough disk to cover the pie. Place it over the filling, trim the excess dough, and crimp the edges to seal the pie securely. Cut several small slits into the top crust to allow steam to escape during baking.
- Prepare for baking: Brush the top crust with the beaten egg to create a shiny, golden finish and sprinkle the top with sugar for added texture and sweetness.
- Bake the pie: Place the pie in the preheated oven and bake for 50-60 minutes or until the crust is golden brown and the filling is bubbling through the vents.
- Cool before serving: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This resting time helps the filling to set, making slicing easier and enhancing flavor.
Notes
- Using chilled butter and ice water in the crust helps achieve a flaky texture.
- Choose tart apple varieties like Granny Smith or a sweeter option like Honeycrisp for balanced taste.
- Resting the pie after baking ensures the filling sets and prevents it from being runny.
- Egg wash adds a beautiful golden color and shine to the crust.
- Adjust sugar quantities based on the sweetness of your apples.
