Classic Apple Pie (Print)
Tender cinnamon-spiced apples in a golden, flaky butter crust for classic comfort.
# What You Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6-8 tablespoons 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 tablespoons all-purpose flour
10 - 1 tablespoon lemon juice
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/8 teaspoon ground cloves
14 - 1/4 teaspoon salt
15 - 2 tablespoons unsalted butter, cut into small pieces
→ Assembly
16 - 1 egg, beaten
17 - 1 tablespoon milk
18 - 1 tablespoon coarse sugar
# How To Make It:
01 - Whisk flour, salt, and sugar in a large bowl. Cut in cold butter using 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 refrigerate for at least 1 hour.
02 - Combine sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt in a large mixing bowl. Toss until apples are evenly coated. Set aside.
03 - On a floured surface, roll one dough disc into a 12-inch round. 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 crust for steam to escape.
06 - Beat egg with milk; 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 to allow filling to set.
# Expert Advice:
01 -
- The balance of tart Granny Smiths with warm spices creates the most comforting autumn dessert imaginable
- That golden flaky crust shattering under your spoon reveals tender apples in their own syrup
02 -
- Working quickly with cold butter prevents melting before baking which ensures flaky layers
- The initial high temperature creates a crisp bottom crust even with juicy fruit filling
03 -
- Place a baking sheet on the rack below the pie to catch any bubbling juices
- If edges brown too quickly tent with foil during the last 15 minutes of baking