Description
This classic Apple Pie features a flaky, buttery crust filled with sweet and cinnamon-spiced apples for a comforting, homemade dessert. Perfect for holidays, family gatherings, or any time you crave a timeless slice of pie.
Ingredients
- 2 1/2 cups all-purpose flour (for crust)
- 1 tsp salt (for crust)
- 1 tbsp sugar (for crust)
- 1 cup unsalted butter, cold and cubed (for crust)
- 6–8 tbsp ice water (for crust)
- 6 cups sliced apples (Granny Smith, Honeycrisp, or a mix)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp all-purpose flour or cornstarch (for filling)
- 1 tbsp lemon juice
- 1 tbsp butter, for dotting on top
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for topping)
Instructions
- In a bowl, mix flour, salt, and sugar. Cut in butter until mixture resembles pea-sized crumbs. Gradually add ice water, mixing until dough forms. Divide, flatten into discs, wrap, and chill for 1 hour.
- Preheat oven to 425°F (220°C).
- Toss apples with sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour or cornstarch.
- Roll out one dough disc and fit into a 9-inch pie dish. Fill with apple mixture and dot with butter.
- Roll out second crust and lay over the filling (full or lattice). Trim, seal, and crimp edges.
- Brush top with beaten egg and sprinkle with coarse sugar if using. Cut slits for steam.
- Bake at 425°F for 20 minutes. Reduce heat to 375°F (190°C) and bake 30–35 more minutes, until crust is golden and filling bubbles.
- Cool for at least 2 hours before slicing.
Notes
- Use a mix of tart and sweet apples for best flavor.
- Add ground ginger or cloves for extra spice.
- Try a crumb topping for a Dutch-style pie.
- Turn into a rustic galette by skipping the top crust and folding the edges over the filling.
- Cool completely before slicing to prevent a runny filling.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
