Description
This homemade apple pie recipe features a flaky, buttery crust filled with a deliciously spiced apple filling made from fresh Granny Smith or Honeycrisp apples. Infused with cinnamon, nutmeg, allspice, and a touch of lemon juice, this classic dessert bakes to golden perfection and is perfect for any occasion.
Ingredients
Scale
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water
For the Apple Filling
- 6 cups thinly sliced apples (Granny Smith or Honeycrisp recommended)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cubed
For Assembly
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling)
Instructions
- Prepare the crust: In a large bowl, combine the flour, salt, and sugar. Mix well to evenly distribute the ingredients.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add ice water: Gradually add ice water one tablespoon at a time, mixing gently until the dough comes together and forms a ball. Avoid overworking the dough to keep it tender.
- Chill the dough: Divide the dough into two equal disks. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Make the filling: In a large bowl, toss the thinly sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice until the apples are evenly coated.
- Let sit: Allow the apple mixture to sit for 15 minutes to macerate and meld the flavors.
- Preheat oven: Set your oven to 375°F (190°C) and allow it to fully preheat while you assemble the pie.
- Roll out bottom crust: On a lightly floured surface, roll out one of the chilled dough disks into a circle large enough to fit a 9-inch pie pan. Transfer the dough to the pie pan and trim any excess edges.
- Add filling: Pour the apple mixture into the crust-lined pan and dot the top with the cubed unsalted butter to add richness.
- Roll out top crust: Roll out the second dough disk to cover the pie filling. Place it over the apples, trim excess dough, and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape while baking.
- Apply egg wash: Brush the beaten egg over the top crust for a glossy golden finish, then sprinkle with sugar for added sweetness and texture.
- Bake the pie: Place the pie on the center rack of the oven and bake for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
- Cool: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This helps the filling to set before slicing and serving.
Notes
- For best results, use tart apples like Granny Smith or sweet-tart Honeycrisp to balance the flavors.
- Be sure to keep the butter and water cold to achieve a flaky crust.
- Letting the pie cool completely before slicing helps prevent the filling from being too runny.
- You can add a pinch of ground cloves or ginger to the filling for extra warmth if desired.
- The pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
