Description
This classic apple pie features a flaky, buttery double crust and a warmly spiced filling of tender apples. The filling strikes a perfect balance between sweet and tart, with a hint of cinnamon and nutmeg. It’s the quintessential American dessert, ideal for holidays or any gathering.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 6 tbsp ice water
- 6 cups peeled, cored, and sliced Granny Smith apples (about 6 medium apples)
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 2 tbsp unsalted butter, cut into small pieces
- 1 large egg, beaten with 1 tbsp water (for egg wash)
- 1 tbsp granulated sugar (for sprinkling)
Instructions
- Make the pie crust: In a large bowl, whisk together 2 1/2 cups flour and 1 tsp salt. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter lumps. This uneven texture ensures a flaky crust.
- Sprinkle 6 tbsp ice water over the flour mixture, 1 tablespoon at a time, tossing with a fork after each addition. Add just enough water until the dough holds together when squeezed. Gather the dough into two balls, flatten each into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms the butter, making the dough easier to roll.
- Preheat oven to 425°F (220°C). On a lightly floured surface, roll one disk of dough into a 12-inch circle. Fit it into a 9-inch pie plate, pressing gently against the bottom and sides. Trim the overhang to 1/2 inch beyond the edge. Refrigerate while you prepare the filling.
- In a large bowl, combine the sliced apples, 3/4 cup sugar, 2 tbsp flour, cinnamon, nutmeg, and 1/4 tsp salt. Toss until the apples are evenly coated. Let the mixture sit for 10 minutes to allow the apples to release some juices, which will thicken during baking.
- Transfer the apple filling to the chilled pie crust, mounding it slightly in the center. Dot the top with the 2 tbsp butter pieces. These will melt and add richness.
- Roll out the second disk of dough into a 12-inch circle. Carefully place it over the filling. Trim the overhang to 1/2 inch, then fold the top crust under the bottom crust and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape, preventing a soggy bottom.
- Brush the top crust with the egg wash and sprinkle with 1 tbsp sugar. This gives the pie a glossy, golden finish. Place the pie on a baking sheet to catch any drips.
- Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 40-50 minutes, until the crust is golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them with foil.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly. Serve slightly warm or at room temperature.
Notes
Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To freeze, wrap the unbaked pie tightly in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and bake for an additional 50-60 minutes. To reheat, place slices in a 300°F (150°C) oven for 10-15 minutes until warm.
Nutrition
- Calories: 1140
- Sugar: 86g
- Sodium: 520mg
- Unsaturated Fat: 29g
- Carbohydrates: 169g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 95mg
Keywords: apple pie, classic apple pie, homemade apple pie, Joy of Cooking, American dessert, double crust pie, cinnamon apple pie, fall baking, holiday dessert, flaky pie crust, spiced apples, traditional apple pie