Classic Apple Pie (Print)
Tender spiced apples in flaky buttery crust, warm with cinnamon and nutmeg
# Ingredient List:
→ 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 Steps:
01 - Whisk flour, salt, and sugar in a large bowl. 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 - Toss sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt in a large mixing bowl until apples are evenly coated. Set aside.
03 - Roll one dough disc into a 12-inch round on a floured surface. 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 and 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.
# Expert Suggestions:
01 -
- The filling achieves this perfect jammy consistency that somehow keeps the apple slices distinct, creating layers of tender fruit in every bite
- That moment you pull it from the oven and the whole house smells like fall, no matter what season it actually is
02 -
- If your dough starts feeling soft or sticky while working with it, stop immediately and pop it back in the fridge for 15 minutes
- The pie is done when the filling is vigorously bubbling through the vents, not just when the crust looks brown
03 -
- Use a glass pie dish if you have one, being able to see the bottom crust get golden gives you confidence that it's fully cooked
- If the edges start browning too quickly, tent them with foil for the last 15 minutes of baking