Classic Apple Pie
Classic Apple Pie
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 cup ice water, plus more as needed
For the Apple Filling
- 6 apples, medium (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced 1/4-inch thick
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash
- 1 egg, large
- 1 tablespoon water
Instructions
- 1
Prepare the Pie Crust: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. 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 disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
⏱️ 10 min
- 2
Prepare the Apple Filling: While the dough chills, peel, core, and slice the apples into 1/4-inch thick pieces. In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, and lemon juice. Toss gently to ensure all apple slices are evenly coated.
⏱️ 20 min
- 3
Assemble the Pie: Preheat your oven to 425°F. On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Carefully transfer the rolled dough to a 9-inch pie dish. Trim the edges, leaving a 1/2-inch overhang. Pour the apple filling into the crust-lined pie dish, mounding it slightly in the center. Dot the top of the apple filling with the small pieces of unsalted butter.
⏱️ 10 min•🌡️ 425
- 4
Top the Pie: Roll out the second disc of chilled pie dough into another 12-inch circle. Carefully place it over the apple filling. Trim the top crust, leaving a 1/2-inch overhang. Fold the top and bottom crust overhangs together and crimp the edges to seal the pie. Cut several slits in the top crust with a sharp knife to allow steam to escape during baking.
⏱️ 10 min
- 5
Bake the Pie: In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush the egg wash evenly over the top crust of the pie. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven at 425°F for 15 minutes. After 15 minutes, reduce the oven temperature to 375°F and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges start to brown too quickly, loosely cover them with aluminum foil.
⏱️ 50 min•🌡️ 375
- 6
Cool and Serve: Once baked, remove the pie from the oven and place it on a wire rack to cool completely for at least 2 to 3 hours before slicing and serving. This allows the filling to set properly, preventing it from being too runny.
Kitchen Tools
Nutrition Facts (per serving)
Classic Apple Pie
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 cup ice water, plus more as needed
For the Apple Filling
- 6 apples, medium (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced 1/4-inch thick
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash
- 1 egg, large
- 1 tablespoon water
Instructions
- 1
Prepare the Pie Crust: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. 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 disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
⏱️ 10 min - 2
Prepare the Apple Filling: While the dough chills, peel, core, and slice the apples into 1/4-inch thick pieces. In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, and lemon juice. Toss gently to ensure all apple slices are evenly coated.
⏱️ 20 min - 3
Assemble the Pie: Preheat your oven to 425°F. On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Carefully transfer the rolled dough to a 9-inch pie dish. Trim the edges, leaving a 1/2-inch overhang. Pour the apple filling into the crust-lined pie dish, mounding it slightly in the center. Dot the top of the apple filling with the small pieces of unsalted butter.
⏱️ 10 min•🌡️ 425 - 4
Top the Pie: Roll out the second disc of chilled pie dough into another 12-inch circle. Carefully place it over the apple filling. Trim the top crust, leaving a 1/2-inch overhang. Fold the top and bottom crust overhangs together and crimp the edges to seal the pie. Cut several slits in the top crust with a sharp knife to allow steam to escape during baking.
⏱️ 10 min - 5
Bake the Pie: In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush the egg wash evenly over the top crust of the pie. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven at 425°F for 15 minutes. After 15 minutes, reduce the oven temperature to 375°F and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges start to brown too quickly, loosely cover them with aluminum foil.
⏱️ 50 min•🌡️ 375 - 6
Cool and Serve: Once baked, remove the pie from the oven and place it on a wire rack to cool completely for at least 2 to 3 hours before slicing and serving. This allows the filling to set properly, preventing it from being too runny.