Description
A classic homemade apple pie featuring a flaky, buttery crust and a spiced apple filling made with Granny Smith and Honeycrisp apples. This comforting dessert balances tart and sweet flavors, enhanced by warm spices like cinnamon, nutmeg, and allspice, baked to golden perfection.
Ingredients
Scale
Pie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 6 to 8 tablespoons ice water
Apple Filling
- 6 to 7 cups tart apples (Granny Smith, Honeycrisp), peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cubed
For Topping
- 1 large egg
- 1 tablespoon milk
Instructions
- Make the Pie Dough: In a large bowl, whisk together the flour, salt, and sugar. Cut in the chilled, cubed butter using a pastry blender or fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Divide the dough into two equal disks, wrap them tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Prepare the Apple Filling: In a large bowl, toss the peeled, cored, and thinly sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, salt, and lemon juice until evenly coated. Set aside to marinate and release some juices.
- Preheat Oven and Assemble Pie: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disk of chilled dough into a circle large enough to fit a 9-inch pie plate. Transfer the dough to the pie plate and gently press it into place. Add the apple filling evenly into the crust and dot the top with cubed unsalted butter.
- Cover Pie and Prepare Top Crust: Roll out the second dough disk into a circle and place it over the apples. Trim any excess dough hanging over the edges, then crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking. Whisk together the egg and milk, then brush this mixture lightly over the top crust to give it a golden, glossy finish.
- Bake the Pie: Place the pie on the middle rack of the preheated oven. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 45 minutes more, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly for clean slices and better flavor.
Notes
- Use tart apples like Granny Smith or Honeycrisp for a balance of sweetness and acidity.
- Keep the butter and water cold to ensure a flaky crust.
- Letting the pie cool completely before slicing prevents the filling from oozing out.
- If you prefer a sweeter pie, adjust the amount of sugar to taste.
- The lemon juice in the filling helps prevent the apples from browning and adds brightness.
- Cover the pie edges with foil partway through baking to avoid over-browning.
