Classic Apple Pie (Printer-friendly)

Tender spiced apples in a flaky butter crust, warm and comforting.

# What You’ll Need:

→ For the Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6-8 tablespoons ice water

→ For the Apple Filling

06 - 6 cups tart apples (Granny Smith), peeled, cored, and thinly sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed brown sugar
09 - 2 tablespoons all-purpose flour
10 - 1 tablespoon lemon juice
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/8 teaspoon ground cloves
14 - 1/4 teaspoon salt
15 - 2 tablespoons unsalted butter, cut into small pieces

→ For Assembly

16 - 1 egg, beaten
17 - 1 tablespoon milk
18 - 1 tablespoon coarse sugar

# How-To Guide:

01 - In a large bowl, whisk flour, salt, and sugar. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour.
02 - In a large mixing bowl, toss sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt until apples are evenly coated. Set aside.
03 - On a floured surface, roll one dough disc into a 12-inch round. Fit into a 9-inch pie dish, trimming excess edges.
04 - Pour apple mixture into crust and dot with butter pieces.
05 - Roll second dough disc into a 12-inch round. Place over apples. Trim, fold, and crimp edges to seal. Cut several small slits in top for steam to escape.
06 - Beat egg with milk; brush over top crust. Sprinkle with coarse sugar, if desired.
07 - Preheat oven to 425°F. Bake pie for 20 minutes. Reduce oven temperature to 375°F and continue baking for 35-40 minutes, until crust is golden and filling is bubbly.
08 - Let pie cool on a wire rack for at least 2 hours before slicing to allow filling to set properly.

# Expert Advice:

01 -
  • The combination of tart Granny Smith apples with warm spices creates that perfect balance between sweet and sharp that makes pie unforgettable
  • Making the crust from scratch is easier than you think, and the difference between homemade and store-bought is like night and day
  • This recipe has been tested through four generations of bakers in my family, surviving countless Thanksgivings and random Tuesday night cravings
02 -
  • If your crust starts browning too quickly, tent it loosely with foil for the last 15 minutes of baking
  • The pie is done when the filling is bubbling vigorously through the vents and the crust is golden brown everywhere
  • Letting the pie cool completely is non-negotiable if you want neat slices, no matter how much everyone is begging for a piece
03 -
  • Place your pie dish on a preheated baking sheet to help ensure the bottom crust cooks through completely
  • If you have trouble getting the dough into the pie dish, try rolling it around your rolling pin and unrolling it over the dish
  • Brushing the crimped edge with egg wash prevents it from burning before the rest of the crust is done

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