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Classic Apple Pie

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This timeless dessert features a flaky, buttery crust filled with tender, cinnamon-spiced apples. Perfect for holidays, gatherings, or a cozy treat, this pie is sure to be a family favorite.

Ingredients

Scale

For the Crust:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tablespoons ice water

For the Filling:

  • 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced thinly
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces

For Assembly:

  • 1 egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  • Prepare the Crust:
    • In a large bowl, whisk together the flour, salt, and sugar.
    • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
    • Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together.
    • Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  • Prepare the Filling:
    • In a large bowl, combine the apple slices, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated.
  • Assemble the Pie:
    • Preheat your oven to 375°F (190°C).
    • Roll out one dough disc on a floured surface into a 12-inch circle. Fit it into a 9-inch pie dish, trimming any excess dough.
    • Pour the apple filling into the crust and dot the top with pieces of butter.
    • Roll out the second dough disc and place it over the apples. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
  • Add the Finishing Touches:
    • Brush the top crust with the beaten egg and sprinkle with granulated sugar.
  • Bake the Pie:
    • Place the pie on a baking sheet to catch any drips. Bake for 50–60 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
  • Cool and Serve:
    • Allow the pie to cool for at least 2 hours before slicing to let the filling set. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

  • For extra flavor, try adding a pinch of cloves or ginger to the filling.
  • Use a lattice crust design for a decorative finish.
  • Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://ukfinda.com/classic-apple-pie/