Classic Apple Pie (Printable Version)
Tender spiced apples baked in flaky butter crust
# What You'll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6-8 tablespoons ice water
→ Apple Filling
06 - 6 cups tart apples (Granny Smith), peeled, cored, and thinly sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed brown sugar
09 - 2 tablespoons all-purpose flour
10 - 1 tablespoon lemon juice
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/8 teaspoon ground cloves
14 - 1/4 teaspoon salt
15 - 2 tablespoons unsalted butter, cut into small pieces
→ Assembly
16 - 1 egg, beaten
17 - 1 tablespoon milk
18 - 1 tablespoon coarse sugar
# Directions:
01 - Whisk flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - Combine sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt in a large mixing bowl. Toss until apples are evenly coated. Set aside.
03 - On a floured surface, roll one dough disc into a 12-inch round. Carefully fit into a 9-inch pie dish and trim excess edges from the rim.
04 - Pour apple mixture into the prepared crust and distribute evenly. Dot the surface with the small pieces of butter.
05 - Roll the second dough disc into a 12-inch round and place over the apples. Trim excess dough, then fold and crimp the edges to seal. Cut several small slits in the top crust to allow steam to escape during baking.
06 - Beat the egg with milk and brush the mixture over the top crust. Sprinkle with coarse sugar if desired for extra crunch and sweetness.
07 - Preheat oven to 425°F. Bake for 20 minutes, then reduce temperature to 375°F and continue baking for 35-40 minutes until crust is golden brown and filling is bubbly.
08 - Transfer pie to a wire rack and let cool for at least 2 hours before slicing to allow the filling to set properly.
# Expert Tips:
01 -
- The combination of tart Granny Smith apples with warm spices creates that perfect balance between sweet and tangy that makes people close their eyes when they take the first bite.
- Nothing beats the sound of a spoon cracking through a freshly baked sugared crust, especially when you realize you made something that good yourself.
02 -
- I once skipped the chilling step because I was in a rush, and the dough shrank so much in the oven that my pie ended up in a mini version of itself.
- Cutting the apples too thin makes them disappear into applesauce, so I aim for slices about 1/4 inch thick.
03 -
- Place a baking sheet on the rack below your pie to catch any drips, because sugar bubbling over creates quite the mess in your oven.
- If the edges start browning too quickly, cover them with a pie shield or foil strips during the last 15 minutes of baking.