Classic Apple Pie

Equipment

• 9-inch pie dish
• Rolling pin
• Large mixing bowl
• Pastry cutter or food processor
• Sharp knife
• Pastry brush
• Cooling rack

Ingredients

For the Pie Crust

• 2½ cups (315 g) all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (226 g) cold unsalted butter, cubed
• 6–8 tablespoons ice water

For the Apple Filling

• 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice (optional)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces

For the Egg Wash

• 1 large egg
• 1 tablespoon milk

Optional Toppings

• Coarse sugar
• Vanilla ice cream
• Fresh whipped cream
• Caramel sauce
• Chopped toasted pecans

Instructions

Step 1: Prepare the Pie Dough

1. In a large bowl, whisk together the flour, salt, and sugar.
2. Cut the cold butter into the flour using a pastry cutter or food processor until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together.
4. Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Apple Filling

1. In a large bowl, combine:
2. Sliced apples
3. Granulated sugar
4. Brown sugar
5. Flour
6. Cornstarch
7. Cinnamon
8. Nutmeg
9. Allspice (if using)
10. Lemon juice
11. Vanilla extract
12. Toss gently until the apples are evenly coated.
13. Let the mixture rest for 15 minutes to allow the flavors to blend.

Step 3: Assemble the Pie

1. Preheat the oven to 400°F (200°C) .
2. Roll out one dough disc into a 12-inch circle and carefully transfer it to the pie dish.
3. Fill the crust with the apple mixture, arranging the slices evenly.
4. Dot the filling with small pieces of butter.
5. Roll out the second dough disc and place it over the filling.
6. Trim and crimp the edges to seal the pie.
7. Cut several small slits in the top crust to allow steam to escape.

Step 4: Apply the Egg Wash

1. Whisk together the egg and milk.
2. Brush the mixture evenly over the top crust.
3. Sprinkle with coarse sugar for added crunch and sparkle.

Step 5: Bake

1. Bake for 20 minutes at 400°F (200°C) .
2. Reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes , or until the crust is golden brown and the filling is bubbling.
3. If the edges brown too quickly, cover them loosely with foil.

Step 6: Cool and Serve

1. Allow the pie to cool for at least 2 hours before slicing.
2. Serve warm or at room temperature with your favorite toppings.

Notes

Store covered at room temperature for up to 2 days . Refrigerate for up to 5 days . Freeze baked or unbaked pie for up to 3 months . Reheat slices in a 350°F (175°C) oven for 10–15 minutes to restore crispness.

Nutrition

Calories: 430 kcal · Protein: 4 g · Fat: 20 g · Carbohydrates: 58 g · Saturated Fat: 12 g · Fiber: 4 g · Sugar: 29 g · Sodium: 230 mg