Apple Pie

Equipment

• 9-inch pie dish
• Mixing bowls
• Rolling pin
• Sharp knife
• Measuring cups and spoons
• Pastry brush
• Cooling rack

Ingredients

For the Pie Crust

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

For the Apple Filling

• 6 large apples (Granny Smith, Honeycrisp, or a mix), peeled and sliced
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons 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 egg
• 1 tablespoon milk
• 1 tablespoon coarse sugar (optional)

Instructions

Step 1: Prepare the Pie Dough

1. In a large mixing bowl, combine the flour, salt, and sugar. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
3. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least one hour.

Step 2: Prepare the Apple Filling

1. Peel, core, and slice the apples into even slices.
2. Place them into a large bowl and add the granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, allspice, lemon juice, and vanilla extract.
3. Mix gently until every apple slice is evenly coated.
4. Allow the filling to rest for about 15 minutes to develop flavor.

Step 3: Roll Out the Bottom Crust

1. Preheat the oven to 400°F (200°C).
2. Roll one chilled dough disc into a circle about 12 inches wide on a lightly floured surface.
3. Carefully transfer it into the pie dish, gently pressing it into the bottom and sides without stretching the dough.
4. Trim any excessive overhang.

Step 4: Fill the Pie

1. Pour the apple filling into the prepared crust.
2. Spread the apples evenly and slightly mound them toward the center.
3. Dot the filling with the small butter pieces.

Step 5: Add the Top Crust

1. Roll out the second dough disc.
2. Place it over the filling.
3. Trim excess dough, leaving about one inch around the edge.
4. Fold the edges under and crimp decoratively with your fingers or a fork.
5. Cut several small slits in the top crust to allow steam to escape while baking.

Step 6: Brush the Crust

1. Beat together the egg and milk.
2. Brush the entire top crust with the egg wash.
3. Sprinkle coarse sugar over the crust if desired for extra sparkle and crunch.

Step 7: Bake

1. Place the pie onto a baking sheet to catch any drips.
2. Bake at 400°F (200°C) for 20 minutes.
3. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 minutes, or until the crust is deeply golden brown and the filling is bubbling through the vents.
4. If the edges brown too quickly, cover them loosely with aluminum foil.

Step 8: Cool

1. Remove the pie from the oven.
2. Allow it to cool on a wire rack for at least two hours before slicing.
3. Cooling allows the filling to thicken and makes serving much easier.

Notes

Store covered at room temperature for up to 2 days. Refrigerate for up to 5 days. Reheat individual slices in the microwave for about 30 seconds or warm the whole pie in a 325°F (165°C) oven until heated through. The baked pie can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 430 · Protein: 4 g · Fat: 20 g · Carbohydrates: 58 g · Saturated Fat: 12 g · Fiber: 4 g · Sugar: 30 g · Sodium: 220 mg