Apple Pie
A classic homemade apple pie with a flaky, buttery crust and a sweet, spiced apple filling.
Equipment
- mixing bowl
- whisk
- pastry cutter
- measuring cups
- measuring spoons
- plastic wrap
- oven
- Rolling Pin
- pie plate
- cutting board
- knife
- baking sheet
- pastry brush
- aluminum foil
- wire rack
Ingredients
Pie Crust
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 cup unsalted butter cold and cut into small cubes
- 1/2 cup ice water
Apple Filling
- 4 cups apples sliced and peeled, such as Granny Smith
- 1/2 cup light brown sugar packed
- 1 tablespoon lemon juice fresh
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg beaten
- 1 tablespoon coarse sugar for sprinkling
Instructions
- In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually drizzle in the ice water, stirring with a fork until the dough just begins to clump together. Divide the dough in half, shape each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- In another large bowl, toss the sliced apples with the brown sugar, lemon juice, cinnamon, and nutmeg until the apples are evenly coated. Let the mixture sit for about 15 minutes to release some juices.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, allowing the edges to hang over the rim. Pour the apple filling and any accumulated juices into the crust.
- Roll out the second disk of dough and place it over the filling. Trim the excess dough, leaving a 1-inch overhang. Crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg and sprinkle generously with coarse sugar.
- Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the crust is deep golden brown and the filling is bubbly. If the crust browns too quickly, tent the edges with aluminum foil.
- Transfer the pie to a wire rack and allow it to cool completely, for at least 4 hours, before slicing to allow the filling to set.
Notes
Let the pie cool completely for the filling to set before slicing. Use a mix of apple varieties for the best flavor and texture.