Description
This classic homemade apple pie features a flaky, buttery crust filled with a spiced, sweet-tart apple filling. Made from scratch with fresh Granny Smith and Honeycrisp apples, this dessert offers a perfect balance of flavors and textures, ideal for any occasion or holiday gathering.
Ingredients
Scale
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 6 to 8 tablespoons ice water
For the Apple Filling
- 6 to 7 cups tart apples (Granny Smith, Honeycrisp), peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cubed
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
Instructions
- Make the Pie Crust: In a large bowl, whisk together the all-purpose flour, salt, and sugar. Cut in the chilled, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, starting with 6 tablespoons, mixing gently until the dough just comes together. If needed, add more water, one tablespoon at a time. Divide the dough into two disks, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour to rest and firm up.
- Prepare the Apple Filling: In a large bowl, toss the thinly sliced peeled and cored tart apples with granulated sugar, brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, ground allspice, salt, and lemon juice. Mix well to ensure the apples are evenly coated. Set the apple mixture aside to allow the flavors to meld.
- Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out one disk of the chilled dough on a lightly floured surface to fit a 9-inch pie plate. Carefully transfer the rolled dough to the pie plate, pressing it gently to fit and leaving the edges overhanging. Pour the prepared apple filling into the crust and evenly dot the filling with the cubed unsalted butter to add richness.
- Top the Pie: Roll out the second disk of dough to cover the apple filling. Carefully place it over the filling and trim any excess dough from the edges. Crimp or flute the edges to seal the top and bottom crusts together. Cut several small slits in the top crust to allow steam to escape during baking.
- Egg Wash and Bake: In a small bowl, whisk together the large egg and milk to create an egg wash. Brush the top crust generously with the egg wash, which will give the pie a beautiful golden color and a slight shine when baked. Place the pie on the middle rack of the preheated oven and bake at 425°F for 20 minutes. Afterward, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. Remove the pie from the oven and allow it to cool completely before slicing and serving to set the filling.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best balance of sweetness and acidity.
- Chilling the pie dough helps prevent shrinking and results in a flakier crust.
- Adjust the sugar amount based on the sweetness of your apples.
- Let the pie cool thoroughly to ensure the filling thickens properly before serving.
- For a decorative touch, consider using a lattice crust or adding a sprinkle of coarse sugar on top before baking.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
