Description
This classic Homemade Apple Pie combines a flaky, buttery crust with a luscious filling of tart and sweet apples spiced with cinnamon and nutmeg. Perfect for fall or any occasion, this dessert offers a comforting and timeless flavor that will delight family and friends.
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 peeled apples such as Granny Smith or Honeycrisp
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces
For assembly:
- 1 egg beaten with 1 tablespoon milk for egg wash
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Prepare the crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water one tablespoon at a time, mixing just until the dough comes together. Divide the dough in half, shape each half into discs, wrap in plastic wrap, and refrigerate for at least 1 hour to chill.
- Make the filling: In a large bowl, combine thinly sliced peeled apples with granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss thoroughly to coat all the apples evenly. Set aside to let the flavors meld.
- Roll out the bottom crust: On a floured surface, roll out one dough disc into a 12-inch circle. Fit this dough into a 9-inch pie dish, pressing it gently to conform to the shape without stretching the dough.
- Add the filling and butter: Pour the apple filling into the prepared crust, spreading evenly. Dot the filling with small pieces of unsalted butter to add richness during baking.
- Roll out the top crust and assemble: Roll out the second dough disc into a 12-inch circle and place it over the filling. Trim any excess dough hanging over the edges, then crimp the edges to seal the pie. Cut small slits in the top crust to allow steam to escape during baking.
- Apply egg wash and sugar: Brush the top crust with the beaten egg and milk mixture to achieve a golden, glossy finish. Sprinkle coarse sugar on top for added texture and sweetness.
- Bake the pie: Preheat the oven to 425°F (220°C) and bake the pie for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 35 to 40 minutes until the crust is golden brown and the filling bubbles visibly.
- Cool before serving: Remove the pie from the oven and let it cool for at least 2 hours. Cooling allows the filling to set so the slices will hold their shape when cut.
Notes
- Use a mix of tart and sweet apples for the best flavor and texture.
- If the crust browns too quickly, cover the edges with aluminum foil during baking to prevent burning.
- The pie can be made a day ahead and stored at room temperature, covered loosely.
