Description
A classic homemade apple pie featuring a flaky buttery crust and a spiced apple filling, baked to golden perfection. Perfect for fall or any time you crave a comforting dessert that combines sweet, tart apples with warm cinnamon and nutmeg.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 6-8 tablespoons ice water
Apple Filling
- 6-7 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
Topping
- 1 tablespoon milk (for brushing the crust)
- 1 tablespoon coarse sugar (optional, for sprinkling on top)
Instructions
- Prepare the Pie Crust: In a large bowl, combine the flour, sugar, and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Ice Water: Gradually pour in ice water, one tablespoon at a time, stirring gently until the dough just starts to come together without being wet or sticky.
- Chill the Dough: Divide the dough in half, shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up the butter and make rolling easier.
- Prepare the Apple Filling: In a large bowl, combine the peeled, cored, and sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss thoroughly to coat all apple slices evenly. Set aside to let the flavors meld.
- 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 disc into a circle slightly larger than a 9-inch pie dish. Transfer it to the dish and trim any excess dough hanging over the edges.
- Assemble Filling: Pour the apple filling into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of the 1 tablespoon unsalted butter for added richness.
- Roll Out Top Crust: Roll out the second dough disc and place it over the apples. Trim excess dough and crimp the edges together to seal the pie.
- Vent and Brush: Cut several small slits in the top crust to allow steam to escape during baking. Brush the crust with milk to help it brown nicely and sprinkle coarse sugar on top if desired for an added crunch and sweet finish.
- Bake the Pie: Bake in the preheated oven at 425°F (220°C) for 45-50 minutes, or until the crust turns golden brown and the filling is bubbling through the vents.
- Protect Crust Edges: If the crust edges brown too quickly, cover them with aluminum foil or a pie shield to prevent burning while the pie finishes baking.
- Cool Before Serving: Remove the pie from the oven and let it cool for at least 2 hours. This rest time allows the filling to set, making slicing clean and serving easier.
Notes
- Choosing tart apples like Granny Smith provides a nice balance to the sweetness of the filling.
- Chilling the dough is essential for a flaky crust as it prevents the butter from melting too quickly during rolling and baking.
- Covering the crust edges partway through baking prevents over-browning and burnt crust.
- Allow cooling before slicing so the filling thickens and slices hold their shape well.
- You can add a pinch of ground cloves or ginger to the filling for extra warm spice notes if desired.
