Classic Apple Pie – Sweet, Flaky & Perfect for Any Occasion!
A timeless dessert featuring a buttery crust and spiced apple filling, baked to golden perfection. Serve warm with ice cream for a comforting treat that embodies tradition and flavor.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- ½ teaspoon salt
- 1 tablespoon sugar (for the crust)
- 6-8 tablespoons ice water
- 6-8 medium apples (a mix of tart and sweet, like Granny Smith and Honeycrisp)
- ¾ cup granulated sugar (for filling)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour (for filling)
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
Instructions
- Prepare the Crust: In a large bowl, mix flour, salt, and sugar. Add the diced butter and mix until the mixture resembles coarse crumbs. Stir in the ice water, one tablespoon at a time, until the dough comes together. Divide the dough into two balls, flatten them into discs, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: Peel and core the apples, then slice them thinly. In a large bowl, combine sliced apples, ¾ cup sugar, cinnamon, nutmeg, 2 tablespoons flour, and lemon juice. Toss until the apples are well coated.
- Roll Out the Dough: On a floured surface, roll out one disc of dough into a circle. Carefully place it into a 9-inch pie pan.
- Add the Filling: Pour the apple mixture into the crust, spreading it evenly.
- Top with Second Crust: Roll out the second disc of dough and place it over the filled pie. Trim the excess dough and crimp the edges to seal. Cut slits in the top crust for steam to escape.
- Apply Egg Wash: Beat the egg and brush it over the crust for a golden color.
- Bake the Pie: Place the pie in the preheated oven and bake for 50 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Allow the pie to cool on a wire rack before slicing. Serve warm or at room temperature, and enjoy!
Notes
For best results, use a mix of tart and sweet apples. Let the dough rest in the fridge to ensure a flaky crust. Store leftovers in an airtight container for up to 3 days.