Description
This classic homemade apple pie recipe delivers the perfect balance of sweet and tart flavors with a flaky, buttery crust. Made from scratch using Granny Smith apples and warm spices, it bakes to golden perfection and is ideal as a comforting dessert for family gatherings or holiday celebrations. With a tender yet crisp crust and a luscious, bubbling filling, this pie is sure to become a cherished favorite.
Ingredients
Scale
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, chilled and cubed
- 6 to 8 tablespoons ice water
For the Filling:
- 6 cups peeled and thinly sliced Granny Smith apples
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces
For Assembly:
- 1 large egg beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Prepare the crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing just until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven: Set the oven to 400°F (200°C) to get it ready for baking the pie.
- Make the filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss everything until the apples are evenly coated.
- Roll out the bottom crust: On a lightly floured surface, roll out one disc of dough and fit it into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
- Add the filling: Pour the apple mixture into the crust and dot the filling with the small pieces of butter to add richness.
- Top crust and seal: Roll out the second dough disc and place it over the filling. Trim any excess dough and crimp the edges to seal the pie securely. Cut small slits in the top crust to allow steam to escape during baking.
- Apply egg wash and sugar: Brush the top crust with the beaten egg wash to create a golden, glossy finish. Sprinkle with coarse sugar if desired for added texture and sweetness.
- Bake the pie: Place the pie in the oven and bake for 45 to 55 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil to prevent burning.
- Cool before serving: Let the pie cool for at least 2 hours to allow the filling to set properly before slicing and serving.
Notes
- For best flavor, use a mixture of tart and sweet apples, such as Granny Smith combined with Honeycrisp.
- Letting the pie cool completely helps the filling set and makes slicing easier and less messy.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days to maintain freshness.
