Classic Apple Pie
A flaky, buttery homemade crust filled with sweet, cinnamon-spiced apples. Perfect with a scoop of vanilla ice cream.
Equipment
- 9-inch Pie Plate
- Rolling Pin
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter cold and cubed
- 6 tbsp ice water plus more if needed
Apple Filling
- 6 large apples Granny Smith + Honeycrisp recommended
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp butter for dotting
- 1 egg for egg wash
- 1 tbsp milk
Instructions
- In a large bowl, whisk together flour, salt, and sugar.
- Add cold butter cubes and cut them into the flour until the mixture resembles coarse crumbs.
- Drizzle in ice water, one tablespoon at a time, mixing gently until the dough just comes together.
- Divide the dough in half, shape into discs, wrap in plastic, and chill in the fridge for at least 1 hour.
- Peel, core, and thinly slice your apples. Toss with sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla extract.
- Preheat your oven to 400°F (200°C).
- Roll out one dough disc and line a 9-inch pie plate.
- Pour in the apple filling and dot with butter.
- Roll out the second dough disc, cover the filling, trim excess dough, and crimp the edges. Cut slits on top.
- Brush the top crust with egg wash (egg + milk).
- Bake for 20 minutes at 400°F, then reduce to 375°F (190°C) and bake for another 35-40 minutes until golden brown and bubbly.
- Cool for at least 2 hours before slicing.
Notes
Best served with vanilla ice cream or whipped cream. You can use any firm apple variety if you don’t have Granny Smith or Honeycrisp.