Classic Apple Pie
Learn how to make the perfect classic apple pie from scratch with our step-by-step recipe featuring flaky pastry crust and spiced apple filling.
Equipment
- large mixing bowl
- whisk
- pastry blender
- measuring cups
- measuring spoons
- knife
- cutting board
- spatula
- Rolling Pin
- 9-inch pie plate
- oven
- baking sheet
- wire rack
Ingredients
Pie Crust
- 2.5 cups all-purpose flour plus more for dusting
- 1 tsp fine sea salt
- 1 cup unsalted butter very cold, cut into 1/2-inch cubes (2 sticks)
- 0.5 cup ice water
Apple Filling
- 6 medium apples about 2.5 pounds, such as Granny Smith or Honeycrisp, peeled, cored, and sliced 1/4-inch thick
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar packed
- 0.25 cup all-purpose flour
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 2 tbsp unsalted butter cut into 1/2-inch pieces
Finishing
- 1 large egg beaten (for egg wash, optional)
- 1 tbsp turbinado sugar for sprinkling (optional)
Instructions
- In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon fine sea salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. You may not need all of it, or you might need a tiny bit more; stop adding water when the dough forms. Do not overmix. Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
- In a very large bowl, combine the peeled, cored, and sliced apples. Add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon fresh lemon juice. Toss gently with a spatula until the apples are evenly coated. Set aside while you roll out the dough.
- Preheat your oven to 425 degrees Fahrenheit. On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to a 9-inch pie plate. Trim the edges of the dough, leaving about a 1/2-inch overhang. Do not crimp the edges yet.
- Spoon the apple filling into the prepared pie crust, mounding it slightly in the center. Distribute the 2 tablespoons of butter pieces evenly over the top of the apple filling. Roll out the second disk of dough into another 12-inch circle, also about 1/8-inch thick. Carefully place this top crust over the filling.
- Trim the top crust to match the bottom crust overhang. Fold the overhanging edges of both crusts under, flush with the rim of the pie plate. Crimp the edges decoratively using your fingers or a fork to seal the pie completely. Cut several slits in the top crust with a sharp knife to allow steam to escape during baking.
- For a golden, shiny crust, brush the top of the pie with the beaten egg wash and sprinkle evenly with 1 tablespoon turbinado sugar, if desired.
- Place the pie on a baking sheet to catch any drips, then bake in the preheated oven at 425 degrees Fahrenheit for 15 minutes. Reduce the oven temperature to 375 degrees Fahrenheit and continue baking for another 40 to 45 minutes, or until the crust is deeply golden brown and the filling is bubbling thickly.
- Let the pie cool completely on a wire rack for at least 2 to 3 hours before slicing and serving. This cooling time is crucial for the filling to set properly, preventing a runny pie and allowing the flavors to meld.
Notes
Let the pie cool completely for at least 2-3 hours before slicing to allow the filling to set properly.