Description
This classic homemade apple pie features a flaky, buttery crust with a perfectly spiced apple filling, balancing sweet and tart flavors. Ideal for beginners and special occasions, it yields a comforting, warm dessert with an irresistible aroma.
Ingredients
Scale
For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter (cold, cubed)
- 1/4 cup ice water
- 1 tsp salt
- 1 tbsp sugar
For the filling:
- 6–7 apples (Granny Smith or Honeycrisp), peeled and sliced
- 3/4 cup sugar (adjust to taste)
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Optional:
- 1 egg (for egg wash)
- 1 tbsp coarse sugar (for topping)
Instructions
- Make the dough: Combine flour, salt, and sugar in a mixing bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing gently, until the dough just comes together. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the filling: In a large bowl, toss the peeled and sliced apples with sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract until the apples are evenly coated with the mixture.
- Roll out the crust: Remove one portion of dough from the refrigerator and roll it out on a lightly floured surface into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, pressing it gently to fit and trimming any excess dough from edges.
- Add filling: Pour the apple filling evenly into the prepared pie crust, spreading it out smoothly to the edges.
- Top crust: Roll out the second dough portion to the same size as the bottom crust. Place it over the filling to cover the pie completely. Seal the edges by pinching or crimping, then cut small slits on the top crust to allow steam to escape, or create a decorative lattice top if desired.
- Finish and bake: Beat the egg and brush it evenly over the top crust for a glossy finish. Sprinkle coarse sugar on top for extra sweetness and crunch. Bake the pie in a preheated oven at 375°F (190°C) for 45 to 55 minutes until the crust is golden brown and the filling is bubbling.
- Cool before serving: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting time allows the filling to set properly for clean slices.
Notes
- Use a mix of apple varieties (e.g., Granny Smith and Honeycrisp) for a more complex flavor profile.
- Keep all crust ingredients cold to ensure a flaky texture.
- If pie edges brown too quickly during baking, cover them loosely with foil to prevent burning.
- You can create a lattice crust or decorative cut-outs for a personalized touch.
- Adjust sugar quantity in the filling based on the tartness of the apples used.
