Classic Apple Pie (Print Version)
Tender apples in a flaky buttery crust, spiced with cinnamon and nutmeg. Warm and comforting.
# What You'll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 tsp salt
04 - 1 tbsp granulated sugar
05 - 6-8 tbsp ice water
→ Apple Filling
06 - 6 cups tart apples, peeled, cored, and thinly sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed brown sugar
09 - 2 tbsp all-purpose flour
10 - 1 tbsp lemon juice
11 - 1 1/2 tsp ground cinnamon
12 - 1/4 tsp ground nutmeg
13 - 1/8 tsp ground cloves
14 - 1/4 tsp salt
15 - 2 tbsp unsalted butter, cut into small pieces
→ Assembly
16 - 1 egg, beaten
17 - 1 tbsp milk
18 - 1 tbsp coarse sugar
# How to Make It:
01 - In a large bowl, whisk flour, salt, and sugar. Cut in cold butter with 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 chill for at least 1 hour.
02 - In a large mixing bowl, toss sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt 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 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 combination of tart apples and warm spices creates that cozy feeling of wrapping yourself in a handmade blanket on a crisp fall day
- Nothing beats the moment you pull a bubbling, golden pie from the oven and know you created something that brings people together
02 -
- Cold ingredients are absolutely critical for flaky crust, so keep your butter chilled and work quickly to prevent it from melting into the flour
- That apple filling needs to cool completely so the thickening agent can work its magic and prevent slices from collapsing into a delicious but messy puddle
03 -
- If your crust edges start browning too quickly, tent them with aluminum foil while the rest of the pie finishes baking
- Place your pie dish on a baking sheet to catch any bubbling overflow and save your oven from a messy cleanup situation