Description
This classic homemade apple pie recipe features a buttery, flaky crust filled with a spiced apple mixture made from fresh Granny Smith or Honeycrisp apples. Perfectly balanced with cinnamon, nutmeg, and a touch of allspice, this pie is baked to golden perfection, boasting a deliciously sweet and tender filling ideal for dessert or any special occasion.
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
Apple 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 to create the dry base for the pie dough.
- Cut in the butter: Add the cold, cubed unsalted butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs, which helps create a flaky crust.
- Add ice water: Gradually add ice water, one tablespoon at a time, mixing gently until a dough forms that holds together but is not too wet.
- Chill the dough: Divide the dough into two equal disks, wrap them in plastic wrap, and refrigerate for at least 1 hour to relax the gluten and firm up the butter.
- Make the filling: In a separate bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice to evenly coat and enhance the flavors.
- Let sit: Allow the apple mixture to rest for 15 minutes so the spices and sugar can meld and the apples release some juice.
- Preheat oven: Set your oven to 375°F (190°C) to ensure it’s hot enough for a golden crust and bubbling filling.
- Roll out crust bottom: Roll out one chilled dough disk on a lightly floured surface and place it into a 9-inch pie pan. Trim any excess dough around the edges.
- Fill the pie: Spoon the apple filling into the crust-lined pan, spreading it evenly and dotting the top with the cubed butter for richness.
- Roll out crust top: Roll out the second dough disk and cover the pie with it, trimming excess dough, crimping the edges to seal, and cutting slits in the top crust to allow steam to escape.
- Apply egg wash: Brush the beaten egg over the top crust to promote browning and sprinkle with sugar for added texture and sweetness.
- Bake the pie: Place the pie in the oven and bake for 50-60 minutes until the crust is golden brown and the filling is bubbling, signaling that it is cooked through.
- Cool before serving: Let the pie cool on a wire rack for about 2 hours to allow the filling to set, making it easier to slice and enhancing the flavors.
Notes
- For a crisper crust, ensure the butter and water are cold before mixing.
- Use tart apples like Granny Smith or sweet-tart Honeycrisp for best flavor and texture.
- Adjust sugar according to sweetness of apples and personal preference.
- Cover edges with foil if crust browns too quickly during baking.
- Allowing the pie to cool completely helps the filling thicken properly.
