Classic American Apple Pie (Printable Version)
Tender spiced apples in a flaky buttery crust, warm and comforting
# What You Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 tsp salt
04 - 1 tbsp granulated sugar
05 - 6-8 tbsp ice water
→ Apple Filling
06 - 6 cups tart apples, peeled, cored, and thinly sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed brown sugar
09 - 2 tbsp all-purpose flour
10 - 1 tbsp lemon juice
11 - 1 1/2 tsp ground cinnamon
12 - 1/4 tsp ground nutmeg
13 - 1/8 tsp ground cloves
14 - 1/4 tsp salt
15 - 2 tbsp unsalted butter, cut into small pieces
→ Assembly
16 - 1 egg, beaten
17 - 1 tbsp milk
18 - 1 tbsp coarse sugar
# How To Make:
01 - Whisk flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - Toss sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt in a large mixing bowl until evenly coated. Set aside.
03 - On a floured surface, roll one dough disc into a 12-inch round. Fit into a 9-inch pie dish, trimming excess edges.
04 - Pour apple mixture into crust and distribute butter pieces over the top.
05 - Roll second dough disc into a 12-inch round. Place over apples. Trim, fold, and crimp edges to seal. Cut several small slits in top crust for steam to escape.
06 - Beat egg with milk and brush over top crust. Sprinkle with coarse sugar if desired.
07 - Preheat oven to 425°F. Bake for 20 minutes. Reduce temperature to 375°F and continue baking for 35-40 minutes until crust is golden brown and filling is bubbly.
08 - Let pie cool on a wire rack for at least 2 hours before slicing to allow filling to set.
# Expert Advice:
01 -
- The contrast between the shatteringly flaky crust and tender, spiced apples creates that perfect bite we chase in comfort food
- This recipe strikes the ideal balance between tart and sweet, letting the apples shine rather than drowning them in sugar
02 -
- Cold ingredients are non-negotiable for a flaky crust, warm butter means tough dough
- The filling needs to bubble vigorously through the vents to ensure the thickener has fully activated
03 -
- Place your pie on a baking sheet to catch any bubbling overflow before it hits your oven floor
- If the edges are browning too quickly, cover them with a pie shield or foil ring