Ah, classic apple pie—warm, sweet, with that perfect flaky crust. Here’s a detailed recipe that’s reliable and delicious:
Ingredients (for a 9-inch pie, double crust)
For the crust (makes 2 crusts):
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the filling:
- 6–7 cups peeled and sliced apples (Granny Smith, Honeycrisp, or a mix)
- ¾ cup sugar
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1–2 tsp lemon juice
- 2 tbsp all-purpose flour (or cornstarch for thickening)
- 1 tsp vanilla extract (optional)
For topping (optional):
- 1 egg, beaten (for egg wash)
- 1 tbsp sugar (sprinkle on top)
Instructions
- Make the crust:
- Combine flour, salt, and sugar in a bowl.
- Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- Add ice water, 1 tbsp at a time, until dough holds together.
- Divide into 2 disks, wrap in plastic, and chill at least 1 hour.
- Prepare the filling:
- In a large bowl, mix sliced apples with sugars, cinnamon, nutmeg, flour, lemon juice, and vanilla.
- Let sit 10–15 minutes so juices start to release.
- Assemble the pie:
- Preheat oven to 425°F (220°C).
- Roll out one dough disk into a 12-inch circle and place in a 9-inch pie pan.
- Fill with apple mixture.
- Roll out second disk and place on top. Trim edges and crimp. Cut a few slits for steam to escape.
- Brush top with egg wash and sprinkle sugar if desired.
- Bake:
- Bake 20 minutes at 425°F (220°C).
- Reduce temperature to 375°F (190°C) and bake another 35–45 minutes, until crust is golden and filling bubbles.
- Cool at least 2 hours before serving to let filling set.
Tips
- Extra flakiness: Keep butter cold and handle dough minimally.
- Prevent soggy bottom: Pre-bake the crust for 5–7 minutes (blind baking) before adding filling.
- Flavor boost: Add a pinch of ground ginger or a splash of apple brandy/cider to the filling.
If you want, I can give a shortcut version using a single crust or store-bought crust that still tastes homemade and keeps the filling perfectly spiced. It’s great if you want it faster without losing flavor.
Do you want me to give that faster version?
