Servings: 8 slices
Prep Time: 25 minutes
Cook Time: 45–50 minutes
Ingredients
For the Pie Filling:
- 6–8 medium apples (Granny Smith, Honeycrisp, or a mix of both work great)
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp unsalted butter, cut into small cubes
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp granulated sugar
- 1 tsp salt
- 1 cup unsalted butter, cold and cut into cubes
- 6–8 tbsp ice water
For the Top:
- 1 egg (for egg wash)
- 1 tbsp granulated sugar (for sprinkling on top)
Instructions
- Make the Pie Crust:
- In a large bowl, mix together the flour, sugar, and salt.
- Add the cold, cubed butter and use a pastry cutter or your hands to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized chunks of butter.
- Slowly add the ice water, 1 tbsp at a time, and mix until the dough just comes together. You may not need all the water.
- Divide the dough into two equal parts, form each into a disk, and wrap them in plastic wrap. Refrigerate for at least 30 minutes.
- Prepare the Apple Filling:
- While the dough chills, peel, core, and slice the apples into thin slices (about ¼ inch thick).
- In a large bowl, toss the apple slices with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt. Set aside to let the apples release some juice.
- Roll Out the Dough:
- Preheat the oven to 425°F (220°C).
- On a floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie pan and gently press it into the bottom and up the sides.
- Roll out the second disk of dough for the top crust. You can either make a solid top crust or create a lattice design (cut strips of dough and weave them together).
- Assemble the Pie:
- Pour the apple filling into the prepared pie crust. Dot the filling with small cubes of butter.
- Place the top crust over the apples and trim any excess dough, leaving about an inch around the edges. Fold the edges under and crimp them to seal the pie.
- If you’re making a lattice crust, lay the strips over the apples, weaving them into a pattern, and crimp the edges.
- Egg Wash & Sugar:
- Beat the egg and brush it over the top crust to give it a golden, shiny finish.
- Sprinkle the top with a tablespoon of granulated sugar for a sweet, crunchy top.
- Bake the Pie:
- Place the pie on a baking sheet (to catch any drips) and bake for 45–50 minutes, or until the crust is golden and the filling is bubbling. You may need to cover the edges with foil for the last 10–15 minutes to prevent over-browning.
- Cool and Serve:
- Let the pie cool for at least 2 hours before slicing. This allows the filling to set so it doesn’t run everywhere.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat!
Do’s and Don’ts
DO:
- Use a variety of apples for the best texture and flavor (a mix of tart and sweet).
- Chill the dough! Cold dough is key to flaky, tender pie crust.
- Let the pie cool before slicing, so you don’t end up with a soggy mess.
DON’T:
- Skip the butter in the filling. It helps thicken the juices and adds richness.
- Overfill the pie—leave a little space so the filling has room to bubble up and thicken.
- Forget to brush the top with egg wash. It gives the pie a beautiful golden shine.
Optional Add-Ins and Variations:
- Caramel Apple Pie: Drizzle ¼ cup caramel sauce over the apple filling before adding the top crust.
- Spiced Apple Pie: Add a pinch of ground cloves or allspice to the filling for a warm, spiced flavor.
- Cheddar Apple Pie: Add 1 cup shredded sharp cheddar cheese to the crust for a savory contrast to the sweet filling.
This classic apple pie is the epitome of comfort—sweet, spiced apples wrapped in a buttery, flaky crust. It’s perfect for any occasion and will fill your kitchen with the most mouthwatering aroma. 🍏🥧
