Description
This Classic Homemade Apple Pie recipe features a flaky, buttery crust filled with a perfect balance of tart and sweet apples spiced with cinnamon and nutmeg. Made from scratch, this comforting pie is ideal for any occasion, delivering warm, nostalgic flavors and a delightful texture.
Ingredients
Scale
Pie Crust
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 0.5 teaspoon salt
- 6-8 tablespoons ice water
Apple Filling
- 6-8 medium apples (a mix of tart and sweet varieties)
- 0.75 cup granulated sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
- 1 tablespoon lemon juice
Final Touch
- 1 tablespoon granulated sugar (for dusting the crust)
Instructions
- Prepare the dough: In a large mixing bowl, combine 2 ½ cups of all-purpose flour and ½ teaspoon of salt. Whisk together thoroughly to evenly distribute the salt.
- Incorporate butter: Add 1 cup of cold, cubed unsalted butter to the flour mixture. Work the butter into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs, creating a flaky texture for the crust.
- Add ice water and chill: Gradually add 6 to 8 tablespoons of ice water, mixing gently until the dough just comes together. Avoid overworking. Divide the dough into two halves, shape each into a disc, wrap in plastic, and refrigerate for at least one hour to chill and firm up.
- Prepare apple filling: Peel, core, and thinly slice the apples. In a bowl, combine the apple slices with 1 tablespoon lemon juice to prevent browning, ¾ cup granulated sugar for sweetness, 1 teaspoon ground cinnamon, and a pinch of nutmeg. Toss gently to coat and let sit for 15 minutes to meld flavors.
- Preheat and roll crust: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disc of chilled dough to fit your pie pan. Transfer to the pan, pressing gently to fit the shape.
- Assemble the pie: Fill the crust with the apple mixture, mounding slightly in the center for volume. Roll out the second dough disc and carefully place it over the filling. Trim any overhang and crimp edges to seal the pie. Cut slits in the top crust for steam to escape, then sprinkle 1 tablespoon of granulated sugar over the surface for a sparkling finish.
- Bake: Place the pie on a baking sheet and bake in the preheated oven at 425°F for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for 35 to 45 minutes until the crust is golden brown and the filling is bubbling.
- Cool and serve: Remove the pie from the oven and let it cool on a wire rack for at least two hours to allow the filling to set before slicing and serving.
Notes
- Use a mix of tart apples like Granny Smith and sweet apples like Fuji or Honeycrisp for balanced flavor.
- Keep the butter and water very cold to ensure a flaky crust.
- The resting and chilling of dough is important for texture and handling.
- Allowing the pie to cool completely prevents the filling from being too runny when sliced.
- Serve with vanilla ice cream or whipped cream for an extra indulgent dessert.
