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Prepare the pie dough: In a large bowl, whisk together the flour, 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. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Toss gently until the apples are evenly coated. Preheat your oven to 400°F (200°C).

Assemble the pie: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim and crimp the edges as desired. Pour the apple filling into the pie crust. Roll out the second disk of dough and cut into 1-inch strips for a lattice top, or simply use as a solid top crust if preferred, then crimp the edges.

Bake the pie: Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil. Let cool completely on a wire rack before serving.

Prepare the pie dough: In a large bowl, whisk together the flour, 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. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Toss gently until the apples are evenly coated. Preheat your oven to 400°F (200°C).

Assemble the pie: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim and crimp the edges as desired. Pour the apple filling into the pie crust. Roll out the second disk of dough and cut into 1-inch strips for a lattice top, or simply use as a solid top crust if preferred, then crimp the edges.

Bake the pie: Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil. Let cool completely on a wire rack before serving.