Classic Apple Pie (Printable)
Tart spiced apples in a flaky buttery crust, baked until golden and bubbly
# 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 Cook:
01 - Whisk flour, salt, and sugar in a large bowl. Cut in cold butter with 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 chill 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 - Roll one dough disc into a 12-inch round on a floured surface. 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 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 and filling is bubbly.
08 - Let pie cool on a wire rack for at least 2 hours before slicing.
# Expert Advice:
01 -
- The contrast between tender, spiced apples and shatteringly crisp crust creates pure comfort in every bite
- This recipe balances sweetness and tartness perfectly so nothing overpowers the lovely apple flavor
02 -
- Starting with ice-cold butter and keeping it cold throughout mixing is the single most important factor for flaky crust
- Letting the pie cool for at least two hours seems impossible but cutting into it sooner means a runny filling and a disappointed cook
03 -
- Freeze your butter for 15 minutes before starting to ensure it stays cold while you work
- Place a baking sheet on the rack below the pie to catch any sugary drips before they burn on your oven floor