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Classic Apple Pie

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A comforting and easy homemade apple pie with a flaky buttery crust and a perfectly spiced apple filling, ideal for any occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g), sifted
  • 1 cup unsalted butter (226 g), cold and cubed
  • 2 tablespoons granulated sugar (for crust)
  • 1 teaspoon salt
  • 6 to 8 tablespoons ice water, chilled
  • 3 medium Granny Smith apples (about 1 ½ pounds or 680 g), peeled, cored, and thinly sliced
  • 3 medium Honeycrisp apples (about 1 ½ pounds or 680 g), peeled, cored, and thinly sliced
  • ½ cup granulated sugar (100 g)
  • ¼ cup packed brown sugar (55 g)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons all-purpose flour (for filling thickening)
  • 2 tablespoons unsalted butter, cut into small pieces (for dotting filling)
  • 1 large egg, beaten with 1 tablespoon water (optional egg wash)

Instructions

  1. In a large bowl, mix sifted flour, sugar, and salt for the crust. Add cold cubed butter and cut into flour using a pastry blender or fingers until mixture resembles coarse crumbs with pea-sized pieces.
  2. Gradually sprinkle 6 tablespoons ice water over mixture, tossing gently with a fork. Add more water one tablespoon at a time until dough holds together when pressed but is not overworked.
  3. Divide dough into two equal disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. In a large bowl, toss sliced apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, and flour. Let sit while rolling dough.
  5. Roll one dough disk on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish with excess dough hanging over edges. Chill 15 minutes if too soft.
  6. Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake 5 more minutes to dry crust.
  7. Pour apple filling into pre-baked crust and dot with 2 tablespoons butter pieces.
  8. Roll out second dough disk into a 12-inch circle. Place full top crust or lattice strips over filling.
  9. Trim excess dough and seal edges by pressing with fingers or fork. Cut slits in top crust if using full cover to allow steam to escape.
  10. Brush top crust with beaten egg wash for a golden finish. Optionally sprinkle sugar on top.
  11. Place pie on baking sheet and bake at 375°F (190°C) for 50-60 minutes until crust is golden and filling bubbly. Cover edges with foil if browning too fast.
  12. Cool pie on wire rack for at least 2 hours before slicing to let filling set.

Notes

Keep ingredients cold to ensure a flaky crust. Blind bake the bottom crust to prevent sogginess. Let the pie cool completely before slicing to avoid runny filling. Use a mix of tart and sweet apples for best flavor. For gluten-free, substitute flour with gluten-free baking mix. For vegan, use coconut oil instead of butter and skip egg wash or use plant-based milk glaze.

Nutrition

Keywords: apple pie, classic apple pie, homemade apple pie, easy apple pie, fall dessert, pie crust, cinnamon apple pie

Find it online: https://pokirecipes.com/classic-apple-pie-recipe-easy-homemade-step-by-step-guide-for-perfect-dessert/