Description
This homemade apple pie features a flaky, buttery crust filled with a perfectly spiced apple mixture. Baked to a golden brown with a tender filling bursting with cinnamon and nutmeg, this classic dessert is perfect for any occasion and best served with a scoop of ice cream or a dollop of whipped cream.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
Apple Filling
- 6-7 medium apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
- Make the Pie Crust: In a large bowl, whisk together flour, sugar, and salt to evenly distribute the dry ingredients.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture, cutting it in with a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Add Ice Water: Gradually add 6-8 tablespoons of ice water, mixing gently just until the dough begins to come together without overworking it.
- Chill the Dough: Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare the Apple Filling: In a large bowl, combine the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and salt, tossing gently to coat all pieces evenly.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the pie.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one dough disk into a 12-inch circle and carefully fit it into a 9-inch pie dish, letting the dough hang slightly over the edges.
- Add Filling and Butter: Transfer the apple filling into the crust, dot the top evenly with small pieces of butter to add richness and prevent drying out.
- Top Crust and Seal: Roll out the second dough disk and place it over the filling. Trim the excess dough and pinch the edges to seal. Cut slits in the top to allow steam to escape.
- Apply Wash and Bake: Brush the top crust lightly with water or an egg wash for shine and crispness. Bake in the preheated oven for 45-50 minutes until the crust is golden brown and the filling is bubbling.
- Protect Edges if Needed: If the crust edges brown too fast, cover them with aluminum foil to prevent burning and continue baking.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 2 hours to set the filling. Serve warm or at room temperature with ice cream or whipped cream for extra indulgence.
Notes
- Use tart apple varieties like Granny Smith or Honeycrisp for a balanced sweet-tart flavor and good texture.
- Ensure the butter is very cold to achieve a flaky crust.
- Do not overwork the dough to keep it tender.
- Chilling the dough helps prevent shrinking during baking.
- Letting the pie cool fully allows the filling to set and makes slicing easier.
- Cover edges with foil halfway through baking to avoid overly browned crust edges.
- For a glossy top, use an egg wash made from one beaten egg mixed with a tablespoon of water.
