Simple Homemade Apple Pie
Learn how to make the perfect Homemade apple pie with fresh, sliced apples baked in a flaky, buttery crust and served warm with ice cream.
Equipment
- large bowl
- whisk
- pastry blender
- plastic wrap
- very large bowl
- knife
- cutting board
- Rolling Pin
- 9-inch pie plate
- baking sheet
- small bowl
- pastry brush
- aluminum foil
- wire rack
- measuring cups
- measuring spoons
Ingredients
Pie Crust
- 2.5 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter very cold and cut into 1/2-inch cubes
- 0.5 cup ice water plus more if needed
Apple Filling
- 2.5 pounds baking apples 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 or 2 tablespoons cornstarch
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 2 tbsp unsalted butter cut into small pieces
Egg Wash
- 1 large egg beaten
- 1 tbsp water
Instructions
- In a large bowl, whisk together the all-purpose flour, salt, and 1 tablespoon granulated sugar. Add the very cold, cubed unsalted butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the 1/2 cup ice water, 1 tablespoon at a time, mixing gently until the dough just comes together into a shaggy ball. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, prepare the apples. In a very large bowl, combine the peeled, cored, and 1/4-inch thick sliced apples with 1/2 cup granulated sugar, the packed light brown sugar, 1/4 cup all-purpose flour (or cornstarch), ground cinnamon, ground nutmeg, and fresh lemon juice. Toss gently but thoroughly until all the apple slices are evenly coated. Set aside while you roll out the crust.
- On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer the rolled dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang around the rim. Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the apple filling with the small pieces of unsalted butter.
- Roll out the second disc of chilled pie dough into another 12-inch circle. You can either place this circle directly over the filling, or cut it into strips to create a lattice top. If using a full top crust, cut several slits in the center to allow steam to escape during baking. Carefully place the top crust over the filling (or arrange the lattice). Trim the top crust to match the bottom crust's overhang. Fold the overhang under itself and crimp the edges decoratively to seal the pie.
- Create an egg wash by whisking one large egg with one tablespoon of water in a small bowl. Brush the top crust lightly with the egg wash for a golden sheen, and sprinkle generously with granulated sugar. Place the assembled pie on a baking sheet to catch any drips during baking. For a flakier crust, chill the pie in the refrigerator for 15-20 minutes before baking. Preheat your oven to 425°F.
- Bake the pie on the preheated baking sheet at 425°F for 15 minutes. This initial high heat helps to set the crust. After 15 minutes, reduce the oven temperature to 375°F. Continue baking for an additional 45-60 minutes, or until the crust is deeply golden brown and the filling is bubbling thickly. If the edges of the crust begin to brown too quickly, loosely cover them with aluminum foil.
- Carefully remove the pie from the oven and place it on a wire rack to cool completely. This is a crucial step; allow the pie to cool for at least 3-4 hours before slicing and serving. The filling needs this time to set properly and thicken to the perfect consistency.
Notes
Allow the pie to cool completely for 3-4 hours before slicing to let the filling set properly.