Apple Pie Recipe

American · Dessert · 80 min total

A classic American apple pie with a flaky, buttery crust and a sweet, spiced apple filling. Perfect for holidays or any occasion.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup cold unsalted butter, cut into small cubes
• 6-8 tablespoons ice water
• 6 cups peeled, cored, and sliced apples (about 6 medium apples, such as Granny Smith)
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for topping)

Instructions

1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in butter using a pastry blender or your fingers until mixture resembles coarse meal with pea-sized butter pieces. Sprinkle ice water over mixture, 1 tablespoon at a time, tossing with a fork until dough just holds together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
2. Preheat oven to 425°F (220°C). Place a baking sheet on the lower rack to catch drips.
3. Make the filling: In a large bowl, toss sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice until well coated.
4. Roll out one dough disk on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing into bottom and sides. Trim excess dough, leaving a 1/2-inch overhang. Pour apple filling into crust, mounding slightly in center.
5. Roll out second dough disk to a 12-inch circle. Place over filling. Trim excess, leaving a 1-inch overhang. Fold top crust edge under bottom crust edge, crimp as desired. Cut several slits in top crust for steam vents. Brush with beaten egg and sprinkle with coarse sugar.
6. Place pie on preheated baking sheet. Bake at 425°F for 15 minutes, then reduce temperature to 375°F (190°C) and bake for 35-40 minutes more, until crust is golden and filling is bubbly. If edges brown too quickly, cover with foil.
7. Cool on a wire rack for at least 2 hours before slicing.

Tips

• Serve warm with vanilla ice cream or whipped cream.
• Store leftover pie covered at room temperature for up to 2 days.
• For a lattice top, cut rolled dough into strips and weave over filling.

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