Description
This classic Homemade Apple Pie features a flaky, buttery crust filled with a cinnamon-spiced apple mixture. Combining tart Granny Smith and sweet Honeycrisp apples, this pie offers a perfect balance of flavors. Baked until golden and fragrant, it makes a delightful dessert for any occasion.
Ingredients
Scale
For the Pie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
For the Filling
- 6 to 8 medium-sized apples (a mix of Granny Smith and Honeycrisp recommended)
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, diced (for topping)
For the Egg Wash
- 1 egg
Instructions
- Prepare the Dough: In a large bowl, mix 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Ice Water: Gradually stir in ice water, one tablespoon at a time, until the dough starts to come together and forms a ball. Be careful not to add too much water. Divide the dough in half, shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to chill and relax the gluten.
- Prepare the Filling: Peel, core, and slice the apples into thin wedges. Place them in a large bowl and toss with ¾ cup sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 2 tablespoons flour. Mix until the apples are evenly coated to prevent sogginess and add flavor.
- Preheat Oven: Set your oven to 425°F (220°C) to preheat while you assemble the pie.
- Roll Out Dough: On a floured surface, roll out one disc of dough into a circle large enough to fit a 9-inch pie pan with some overhang. Carefully transfer it to the pie pan, gently pressing it to fit without stretching, and leave the edges hanging over.
- Fill the Pie: Pour the apple filling into the crust evenly. Dot the filling with 1 tablespoon of diced butter to add richness and moisture during baking.
- Top the Pie: Roll out the second dough disc into a similar-sized circle and place it over the filling. Trim excess edges if needed, then seal and flute the edges by pinching or crimping. Cut several slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Beat the egg in a small bowl and brush it evenly over the top crust. This will give the pie a shiny, golden-brown color once baked.
- Bake: Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes to help set the crust and filling, then reduce the oven temperature to 350°F (175°C) and continue baking for 35-45 minutes until the apples are tender and the crust is golden and cooked through.
- Cool: Remove the pie from the oven and let it cool on a wire rack for 20-30 minutes. Cooling allows the filling to set properly and makes slicing easier before serving.
Notes
- Use a mixture of tart and sweet apples for a well-balanced flavor and texture in the filling.
- Chilling the dough is important to prevent shrinkage and help achieve a flaky crust.
- Cutting slits in the top crust lets steam escape and prevents the filling from bubbling over.
- If you don’t have lemon juice, you can substitute with vinegar or lime juice to prevent apple browning.
- For a shiny finish, you can sprinkle a little sugar over the egg wash before baking.
- The pie is best enjoyed warm or at room temperature, optionally served with vanilla ice cream or whipped cream.
