Description
This classic homemade apple pie features a flaky, buttery crust filled with a spiced apple mixture. Perfectly balanced with cinnamon, nutmeg, and a hint of allspice, this pie is baked until golden and bubbling—an ideal dessert for any occasion.
Ingredients
Scale
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 thoroughly to ensure even seasoning.
- Cut in the butter: Add the cold, cubed butter to the flour mixture and use a pastry cutter or your hands to mix until the texture resembles coarse crumbs, with pea-sized pieces of butter.
- Add ice water: Gradually add ice water one tablespoon at a time, mixing gently just until the dough begins to come together. Avoid overmixing to keep the crust tender.
- Chill the dough: Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour to relax the gluten and firm up the butter.
- Make the filling: In a large bowl, toss the thinly sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Mix well to coat all apple pieces evenly.
- Let the filling rest: Allow the apple mixture to sit for 15 minutes to draw out juice and let the spices meld.
- Preheat the oven: Set your oven to 375°F (190°C) so it’s ready when the pie is assembled.
- Roll out the bottom crust: On a lightly floured surface, roll one disk of dough into a circle large enough to fit a 9-inch pie pan. Transfer it carefully to the pan and trim any excess dough hanging over the edge.
- Fill the pie: Spoon the apple filling evenly into the crust and dot the top with the cubed butter for richness.
- Roll out the top crust: Roll out the second dough disk to cover the pie. Place it over the apples, trim the edges, crimp them together with the bottom crust to seal, and cut a few slits on top to allow steam to escape while baking.
- Apply egg wash and sugar: Brush the top crust with the beaten egg to give it a glossy, golden finish. Sprinkle with sugar for extra sweetness and texture.
- Bake the pie: Place the pie on the middle rack of the preheated oven and bake for 50-60 minutes. It’s ready when the crust is golden brown and the filling is bubbling through the vents.
- Cool before serving: Allow the pie to cool completely for about 2 hours, which helps the filling set for clean slices and enhances flavor.
Notes
- For best apple flavor, use tart apples like Granny Smith or sweet-tart Honeycrisp.
- Keep the butter and water cold to achieve a flaky crust.
- Adjust sugar amounts depending on the sweetness of your apples.
- Make sure to cut slits in the top crust to prevent the pie from bursting while baking.
- Letting the pie cool fully is key to avoid runny filling.
