Description
This Delicious Homemade Apple Pie features a flaky, buttery crust filled with a sweet and spiced apple filling. Made from scratch with simple ingredients, this classic dessert bakes to golden perfection and is perfect served warm with ice cream or 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 the all-purpose flour, granulated sugar, and salt until evenly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together into a shaggy mass. Avoid overworking the dough.
- Chill the Dough: Divide the dough into two equal disks, wrap each tightly with plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare the Apple Filling: In a large bowl, combine the peeled, cored, and sliced apples with granulated sugar, brown sugar, ground cinnamon, nutmeg, lemon juice, cornstarch, and salt. Toss until the apples are evenly coated.
- Preheat Oven: Set your oven to 425°F (220°C) and allow it to fully preheat.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one of the chilled dough disks into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it into the bottom and sides.
- Add Filling and Top Crust: Pour the prepared apple filling into the crust. Dot the filling evenly with small pieces of the 2 tablespoons of unsalted butter. Roll out the second dough disk and place it over the apples. Seal the edges by crimping or pinching together, and cut slits in the top crust to allow steam to escape.
- Apply Wash: Brush the top crust with water or an egg wash (beaten egg) to promote even browning and a glossy finish.
- Bake the Pie: Place the pie on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Cover the edges of the crust with foil if they begin to brown too quickly to prevent burning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 2 hours before slicing. Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream for extra indulgence.
Notes
- Use tart apples like Granny Smith or crisp sweet ones like Honeycrisp for the best flavor and texture.
- Make sure your butter is very cold to achieve a flaky crust.
- Chilling the dough before baking helps prevent shrinking and makes it easier to handle.
- Cover the crust edges with foil or a pie shield halfway through baking to avoid over-browning.
- Letting the pie cool completely allows the filling to set properly for cleaner slices.
