Classic Apple Pie (Printable version)
Tender apples in a flaky buttery crust, spiced with cinnamon and nutmeg.
# 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 Prepare:
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 - 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 - On a floured surface, roll one dough disc into a 12-inch round. 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 crust for steam to escape.
06 - Beat egg with milk and 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 brown 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 double crust stays impossibly flaky thanks to keeping everything ice cold until the moment it hits the oven
- Tart Granny Smith apples hold their shape beautifully while still becoming tender in the filling
- That blend of cinnamon, nutmeg, and cloves makes the whole house smell like the kind of home everyone wants to visit
02 -
- Refrigerating the dough after assembling the pie for 30 minutes before baking prevents the crust from shrinking or slumping in the oven
- If the edges start browning too quickly, tent them with foil during the last 15 minutes of baking
- The cooling period is not optional because the filling needs time to set, otherwise you will end up with soup on your plate instead of neat slices
03 -
- Place a baking sheet on the rack below the pie to catch any bubbling juices that might escape during baking
- If your kitchen is particularly warm, work with one dough disc at a time while keeping the other chilled
- Brushing the bottom crust with a beaten egg white before adding the filling helps prevent it from becoming soggy