Description
This classic Homemade Apple Pie recipe features a flaky, buttery crust and a sweet-tart apple filling seasoned with cinnamon and nutmeg. Perfect for fall and holiday baking, this dessert combines the crisp texture of Granny Smith and Honeycrisp apples with a rich, golden-brown crust for a comforting and timeless treat.
Ingredients
Scale
For the Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6 to 8 tablespoons ice water
For the Filling
- 6 cups thinly sliced apples (Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
For Assembly
- 1 egg beaten with 1 tablespoon milk (egg wash)
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
- Prepare the Crust Dough: In a large bowl, whisk together the flour, salt, and sugar. Using a pastry cutter or your fingertips, cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing just until the dough begins to come together.
- Chill the Dough: Divide the dough in half, shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to rest and firm up.
- Make the Apple Filling: In a large bowl, combine the thinly sliced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss everything until the apples are evenly coated with the mixture.
- Preheat Oven: Set your oven temperature to 425°F (220°C) to start baking.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one chilled dough disc to fit a 9-inch pie dish. Carefully transfer the rolled dough into the pie dish, pressing it into the bottom and sides.
- Add Filling and Butter: Pour the apple filling into the crust-lined dish and evenly dot the top with small pieces of unsalted butter.
- Roll Out Top Crust and Assemble: Roll out the second dough disc and place it over the filling. Trim any excess dough, crimp the edges to seal the pie securely, and cut several small slits in the top crust for steam to escape during baking.
- Apply Egg Wash and Sugar: Brush the top crust with the beaten egg and milk mixture to give it a beautiful golden shine during baking. Sprinkle with coarse sugar if you want added crunch and sweetness.
- Bake the Pie: Bake at 425°F for 20 minutes to set the crust, then reduce oven temperature to 375°F (190°C) and continue baking for an additional 35 to 40 minutes until the crust is golden brown and the filling is bubbling.
- Cool Before Serving: Remove the pie from the oven and place it on a wire rack. Let it cool for at least 2 hours so the filling can set properly before slicing and serving.
Notes
- Use a mix of tart and sweet apples (like Granny Smith and Honeycrisp) for a balanced flavor profile.
- If the crust edges brown too quickly while baking, cover them with foil to prevent burning during the last part of baking.
- This pie can be prepared a day in advance and stored at room temperature wrapped loosely with foil or plastic wrap.
