Description
A classic American dessert with a buttery, flaky crust and a warm, cinnamon-spiced apple filling, perfect for any occasion. This homemade apple pie delivers the perfect balance of sweet and tart flavors with a golden, crisp crust.
Ingredients
Units
Scale
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the Apple Filling:
- 6 cups apples, peeled and sliced (Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 tbsp cornstarch
- 1 tbsp unsalted butter, cut into small pieces
For the Egg Wash:
- 1 egg
- 1 tbsp milk
Instructions
- Make the Crust: In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for 1 hour.
- Make the Filling: In a large bowl, toss apple slices with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, salt, and cornstarch. Let sit for 15 minutes to allow the flavors to blend.
- Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one dough disc on a lightly floured surface and fit it into a 9-inch pie dish.
- Fill the crust with the apple mixture and dot with small pieces of butter.
- Roll out the second dough disc and place over the filling, sealing and crimping the edges. Cut slits in the top to allow steam to escape.
- Whisk together the egg and milk, then brush the top crust with the egg wash for a golden finish.
- Bake for 50-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, tent the edges with foil.
- Let the pie cool for at least 2 hours before slicing. Serve warm with vanilla ice cream or whipped cream.
Notes
- For extra flavor, try adding a pinch of cardamom or using a mix of apple varieties.
- If the filling seems too watery after sitting, drain excess liquid before adding to the crust.
- Store leftover pie at room temperature for 1-2 days, or refrigerate for up to 4 days.
