Apple Pie
A classic double-crust apple pie with a flaky all-butter crust and a filling of tender, spiced apples in a lightly thickened cinnamon syrup. This is the quintessential American dessert, best served warm with a scoop of vanilla ice cream.
By YumYum Editorial · Baking & Desserts
Prep: 40 min · Cook: 55 min · Total: 95 min · Serves 8
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar (for crust)
- 1 cup unsalted butter, cold and cubed
- 6-8 tbsp ice water
- 3 lbs Granny Smith and Honeycrisp apples, peeled and sliced
- 3/4 cup granulated sugar (for filling)
- 1/4 cup packed brown sugar
- 2 tbsp all-purpose flour (for filling)
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar, for topping
Instructions
- Make the dough: pulse flour, salt, and sugar in a food processor, add cold butter and pulse until pea-sized crumbs form, then drizzle in ice water until dough just comes together. Divide in two, flatten into disks, and chill 1 hour.
- Toss sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice; let sit 15 minutes to release juices.
- Preheat oven to 425°F (220°C). Roll out one dough disk and fit it into a 9-inch pie pan, leaving overhang.
- Pour the apple filling into the crust, mounding it slightly in the center.
- Roll out the second disk and lay over the filling, or cut into strips for a lattice; crimp and seal the edges.
- Brush the top crust with beaten egg and sprinkle with coarse sugar; cut a few steam vents if using a full top crust.
- Bake at 425°F (220°C) for 20 minutes, then reduce heat to 375°F (190°C) and continue baking 35-40 minutes until deep golden and filling bubbles through the vents.
- Cool the pie on a wire rack for at least 3 hours before slicing to let the filling set.