Classic Apple Pie with Cinnamon
Classic Apple Pie with Cinnamon
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus more as needed
For the Apple Filling
- 6 Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash
- 1 egg, beaten
- 1 tablespoon water
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 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 into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 10 min
- 3
Preheat oven to 400°F. On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
⏱️ 5 min•🌡️ 400
- 4
Prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
⏱️ 5 min
- 5
Pour the apple filling into the pie crust. Dot the top of the filling with the small pieces of butter.
⏱️ 3 min
- 6
Roll out the second disc of dough. You can either place it whole over the filling, cut slits for venting, or cut it into strips for a lattice top. Place the top crust over the filling, trim the edges, and crimp to seal with the bottom crust.
⏱️ 7 min
- 7
In a small bowl, whisk together the egg and water for the egg wash. Brush the top crust with the egg wash and sprinkle with a little granulated sugar, if desired.
⏱️ 2 min
- 8
Bake for 15 minutes at 400°F. Then reduce the oven temperature to 375°F and bake for an additional 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely cover the edges with aluminum foil.
⏱️ 50 min•🌡️ 375
- 9
Remove from the oven and 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.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Apple Pie with Cinnamon
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus more as needed
For the Apple Filling
- 6 Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash
- 1 egg, beaten
- 1 tablespoon water
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 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 into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 10 min - 3
Preheat oven to 400°F. On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
⏱️ 5 min•🌡️ 400 - 4
Prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
⏱️ 5 min - 5
Pour the apple filling into the pie crust. Dot the top of the filling with the small pieces of butter.
⏱️ 3 min - 6
Roll out the second disc of dough. You can either place it whole over the filling, cut slits for venting, or cut it into strips for a lattice top. Place the top crust over the filling, trim the edges, and crimp to seal with the bottom crust.
⏱️ 7 min - 7
In a small bowl, whisk together the egg and water for the egg wash. Brush the top crust with the egg wash and sprinkle with a little granulated sugar, if desired.
⏱️ 2 min - 8
Bake for 15 minutes at 400°F. Then reduce the oven temperature to 375°F and bake for an additional 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely cover the edges with aluminum foil.
⏱️ 50 min•🌡️ 375 - 9
Remove from the oven and 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.
⏱️ 180 min