Description
This delicious homemade apple pie features a flaky, buttery crust and a sweet, spiced apple filling perfect for any occasion. With a classic blend of cinnamon, nutmeg, and a hint of lemon juice, this pie is baked to golden perfection and served best cooled to enhance the flavors.
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 flour, sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Form the Dough: Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together without being wet or sticky. Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Apple Filling: In a large bowl, toss the sliced apples with granulated sugar, brown sugar, ground cinnamon, ground nutmeg, lemon juice, cornstarch, and salt until all slices are evenly coated and the filling is well combined.
- Assemble the Pie: Preheat the oven to 425°F (220°C). Roll out one dough disk on a lightly floured surface into a circle large enough to fit a 9-inch pie dish. Place the rolled dough into the pie dish, pressing gently to fit.
- Add Filling and Top Crust: Pour the prepared apple filling into the crust-lined dish and dot with the 2 tablespoons of small butter pieces. Roll out the second dough disk and carefully cover the pie, sealing the edges by pinching or crimping. Cut slits into the top crust to allow steam to escape during baking.
- Bake the Pie: Optionally brush the top crust with water or egg wash for a golden finish. Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 2 hours to let the filling set. Serve warm or at room temperature, optionally paired with vanilla ice cream or whipped cream for extra indulgence.
Notes
- Using tart apples like Granny Smith provides a nice balance to the sweetness.
- Make sure the butter is cold to achieve a flaky crust.
- The pie needs ample cooling time for the filling to set properly and avoid runny slices.
- Cover edges with foil midway if they brown too fast during baking.
- Egg wash on the crust enhances browning but is optional.
