Description
This classic apple pie features a flaky homemade crust filled with a perfect blend of sweet and tart apples, enhanced with cinnamon and nutmeg. Ideal for any gathering, it promises to delight your family and friends with its comforting flavors and inviting aroma.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
- 6 to 8 medium-sized apples (a mix of Granny Smith and Honeycrisp)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling on top)
Instructions
- In a large mixing bowl, combine the flour, salt, and sugar. Whisk them together until well mixed.
- Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, with small pea-sized pieces of butter throughout.
- Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough begins to come together but is not sticky.
- Divide the dough into two equal parts, shape them into discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
- Peel, core, and slice the apples into thin wedges, aiming for about ¼ inch thick.
- In a large mixing bowl, combine the sliced apples with the granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are well coated.
- Let the apple mixture sit for about 15-20 minutes to allow the apples to release some of their juices.
- Preheat your oven to 425°F (220°C).
- On a lightly floured surface, take one disc of dough out of the refrigerator and roll it out into a circle about 12 inches in diameter and 1/8 inch thick.
- Carefully transfer the rolled-out dough into a 9-inch pie pan, pressing it into the bottom and sides of the pan.
- Trim any excess dough hanging over the edges, leaving about a 1-inch overhang.
- Repeat the rolling process with the second disc of dough for the top crust.
- Pour the apple filling into the prepared pie crust, distributing the apples evenly. Dot the filling with small pieces of butter.
- Place the second rolled-out dough over the apple filling. You can either leave it whole or cut slits in the top for a lattice effect. If making a lattice, cut the dough into strips and weave them over the filling.
- Trim and crimp the edges of the pie crust to seal.
- Brush the top crust with the beaten egg and sprinkle with sugar.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for an additional 35-45 minutes, or until the apples are tender and the crust is golden brown.
- Allow the pie to cool for at least 2 hours before slicing.
Notes
- For a deeper flavor, consider adding a splash of vanilla extract to the apple filling.
- Serve warm with a scoop of vanilla ice cream for a delicious treat!
- Prep Time: 90 minutes
- Cook Time: 50 minutes