Classic Apple Pie
Classic Apple Pie
Ingredients
For the Pie Crust (Double Crust)
- 2 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, very cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus more as needed
For the Apple Filling
- 6 apples, Granny Smith, Honeycrisp, or a mix; peeled, cored, and sliced 1/4-inch thick (about 6-7 cups)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, large, beaten (for egg wash)
- 1 tablespoon turbinado sugar, for sprinkling
Instructions
- 1
To make the pie crust: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the very cold butter cubes. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
While the dough chills, prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, and lemon juice. Toss gently to coat the apples evenly.
⏱️ 15 min
- 4
To assemble the pie: On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
⏱️ 5 min
- 5
Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of unsalted butter.
⏱️ 2 min
- 6
Roll out the second disk of dough into a 12-inch circle. Place it over the apple filling. Trim the top crust, leaving a 1/2-inch overhang. Crimp the edges of both crusts together to seal. Cut several slits in the top crust to allow steam to escape.
⏱️ 5 min
- 7
Brush the top crust with the beaten egg wash and sprinkle evenly with turbinado sugar.
⏱️ 1 min
- 8
Preheat your oven to 425°F. Place the pie on a baking sheet (to catch any drips) and bake for 15 minutes.
⏱️ 15 min•🌡️ 425
- 9
Reduce the oven temperature to 375°F and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, loosely tent with aluminum foil.
⏱️ 40 min•🌡️ 375
- 10
Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
Kitchen Tools
Nutrition Facts (per serving)
Classic Apple Pie
Ingredients
For the Pie Crust (Double Crust)
- 2 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, very cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus more as needed
For the Apple Filling
- 6 apples, Granny Smith, Honeycrisp, or a mix; peeled, cored, and sliced 1/4-inch thick (about 6-7 cups)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, large, beaten (for egg wash)
- 1 tablespoon turbinado sugar, for sprinkling
Instructions
- 1
To make the pie crust: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the very cold butter cubes. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
⏱️ 10 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
While the dough chills, prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, and lemon juice. Toss gently to coat the apples evenly.
⏱️ 15 min - 4
To assemble the pie: On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
⏱️ 5 min - 5
Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of unsalted butter.
⏱️ 2 min - 6
Roll out the second disk of dough into a 12-inch circle. Place it over the apple filling. Trim the top crust, leaving a 1/2-inch overhang. Crimp the edges of both crusts together to seal. Cut several slits in the top crust to allow steam to escape.
⏱️ 5 min - 7
Brush the top crust with the beaten egg wash and sprinkle evenly with turbinado sugar.
⏱️ 1 min - 8
Preheat your oven to 425°F. Place the pie on a baking sheet (to catch any drips) and bake for 15 minutes.
⏱️ 15 min•🌡️ 425 - 9
Reduce the oven temperature to 375°F and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, loosely tent with aluminum foil.
⏱️ 40 min•🌡️ 375 - 10
Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.