Apple Pie Classic American (Printable)
A flaky, buttery crust houses spiced, tender apples for a classic American treat.
# What You'll Need:
→ Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6 to 8 tablespoons ice water
→ Filling
06 - 6 cups tart apples, peeled, cored, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 2 tablespoons all-purpose flour
10 - 1 tablespoon lemon juice
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon salt
14 - 2 tablespoons unsalted butter, cut into small pieces
→ Assembly
15 - 1 egg, beaten (for egg wash)
16 - 1 tablespoon milk
17 - 1 tablespoon coarse sugar (optional, for sprinkling)
# Directions:
01 - In a large bowl, combine flour, salt, and sugar. Add cold butter and cut in using a pastry blender or fork until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough forms. Divide dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
02 - In a large bowl, toss sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Let rest to release juices while rolling out dough.
03 - Set oven temperature to 400°F.
04 - On a lightly floured surface, roll one dough disk to fit a 9-inch pie plate. Line pie plate with dough, leaving an overhang.
05 - Pour apple mixture into crust and dot with butter pieces.
06 - Roll second dough disk and place over filling. Trim excess dough and crimp edges to seal. Cut a few slits on top for ventilation.
07 - Combine beaten egg with milk and brush evenly over crust. Sprinkle coarse sugar if desired.
08 - Bake at 400°F for 20 minutes.
09 - Reduce oven temperature to 350°F and bake for an additional 35 to 40 minutes until crust is golden and filling bubbles.
10 - Allow pie to cool on a wire rack for at least 2 hours before slicing.
# Cooking Tips:
01 -
- The crust is buttery and flaky without being fussy if you know the one trick about cold butter and ice water.
- Tart apples keep the filling from tasting cloyingly sweet, and the spices remind you why fall is the best season.
- It's the kind of dessert that makes people feel cared for when you serve it still warm with vanilla ice cream.
02 -
- The butter must be cold or your crust will be dense and tough instead of light and flaky; some people even freeze their cubed butter for 15 minutes before starting.
- Don't skip the cooling time no matter how impatient you get—a warm pie will fall apart when you slice it, but one that's been cooled properly holds together beautifully.
03 -
- Mix your apple varieties for complexity—use mostly Granny Smith but throw in a couple of Honeycrisps or Pink Ladies for sweetness and crunch.
- If your filling looks watery before you add the top crust, drain some of the liquid off and save it; you can always add it back after the pie has baked if the filling seems too thick.