Description
This delicious homemade apple pie features a flaky, buttery crust and a flavorful spiced apple filling. Perfectly balanced with cinnamon, nutmeg, and a hint of lemon, this classic dessert is ideal for any occasion and best served warm with a scoop of ice cream or whipped cream.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
Apple Filling
- 6-7 medium apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
- Make the Pie Crust: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined to create the base for the dough.
- Cut in the Butter: Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs, ensuring a flaky crust.
- Add Ice Water: Gradually add 6 to 8 tablespoons of ice water, mixing gently until the dough just comes together. Avoid overworking to keep the crust tender.
- Chill the Dough: Shape the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare the Apple Filling: In a large bowl, toss the peeled, cored, and sliced apples with granulated sugar, brown sugar, ground cinnamon, ground nutmeg, lemon juice, cornstarch, and salt to coat evenly and develop the filling flavors.
- Preheat the Oven: Set your oven to 425°F (220°C) to get it ready for baking the pie.
- Roll Out Bottom Crust: On a floured surface, roll out one disk of dough into a 9-inch circle and carefully fit it into a 9-inch pie dish, pressing gently to avoid air bubbles.
- Add the Filling: Spoon the prepared apple mixture into the crust and dot the filling evenly with small pieces of unsalted butter for richness.
- Top Crust: Roll out the second dough disk and cover the apple filling. Seal the edges by pinching or crimping and cut several slits on top to allow steam to escape during baking.
- Apply Wash: Brush the top crust with water or an egg wash to help it brown beautifully in the oven.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes until the crust is golden brown and the filling bubbles. Cover the edges with foil if they brown too quickly to prevent burning.
- Cool and Serve: Let the pie cool for at least 2 hours to allow the filling to set. Serve warm, optionally with ice cream or whipped cream for an extra indulgent dessert experience.
Notes
- Use tart apple varieties like Granny Smith for a balanced sweetness and tartness.
- Chilling the dough helps prevent shrinking and promotes flakiness in the crust.
- Cover the crust edges with foil halfway through baking if they brown too quickly.
- Allowing the pie to cool before slicing prevents the filling from being too runny.
- Egg wash is optional but recommended for a glossy, golden top crust.
