Classic Apple Pie
Ingredients
For the crust
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup cold unsalted butter, cubed
- 6–8 tbsp ice water
For the filling
- 6–7 apples (mix of tart and sweet works best)
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 tbsp flour or cornstarch
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp butter
For finishing
- 1 egg + 1 tbsp milk (egg wash)
- Coarse sugar (optional)
Instructions
1. Make the crust
Combine flour, salt, and sugar.
Cut in cold butter until mixture resembles coarse crumbs.
Add ice water gradually until dough comes together.
Divide into 2 discs, wrap, and chill for at least 1 hour.
2. Prepare the filling
Peel and slice apples.
Mix with:
- brown sugar
- white sugar
- flour/cornstarch
- cinnamon
- nutmeg
- lemon juice
- vanilla
Let sit 10–15 minutes.
3. Assemble the pie
- Heat oven to 425°F (220°C).
- Roll out one dough disc and place in a 9-inch pie dish.
- Add apple filling.
- Dot with butter.
Roll out top crust and place over filling.
Seal and crimp edges.
Cut small vents in the top.
Brush with egg wash and sprinkle with sugar.
4. Bake
- Bake 20 minutes at 425°F (220°C).
- Reduce heat to 375°F (190°C).
- Bake another 35–45 minutes until golden and bubbling.
If edges brown too quickly, cover with foil.
5. Cool
Let cool at least 2 hours before slicing so the filling sets properly.
Best Apples for Pie
Great combinations include:
- Granny Smith
- Honeycrisp
- Fuji
- Braeburn
Using two varieties gives better flavor and texture.
Serve warm with vanilla ice cream or whipped cream.