Description

This Classic Apple Pie delivers a magnificent contrast between the crisp, buttery crust and the soft, caramelized apple filling. It highlights the natural tartness of seasonal fruit, ensuring a sophisticated flavor profile. Baking it from scratch fills your home with an intoxicating aroma, making it a beloved dessert.

Ingredients

Scale

2.5 cups All-Purpose Flour
1 cup Unsalted Cold Butter
4–8 tablespoons Ice Water
6–7 large Fresh Apples (Mixed)
1/2 cup Granulated Sugar
1/4 cup Brown Sugar
2 tsp Cinnamo
1/4 tsp Nutmeg
1 tablespoon Lemon Juice
1 large Egg (for egg wash)

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Instructions

In a large chilled bowl, combine flour and salt. Cut cold, cubed butter into the flour until it resembles coarse crumbs
Gradually add ice water, one tablespoon at a time, until the dough holds together. Divide into two discs, wrap in parchment, and refrigerate for at least one hour
Peel, core, and slice apples into uniform quarter-inch wedges. Toss with lemon juice, sugars, cinnamon, nutmeg, and a tablespoon of flour in a large bowl
Roll out one disc of dough into a 12-inch circle and place it in a 9-inch pie plate
Mound the apple mixture into the crust and pour some juices over the fruit
Roll out the second disc of dough and cover the filling, cutting steam vents or creating a lattice pattern. Crimp the edges
Brush with egg wash and sprinkle with coarse sugar. Bake in a preheated oven at 400°F for 20 minutes, then reduce to 375°F and bake for 40-50 minutes until golde
Cool on a wire rack for at least 3 hours before slicing

Notes

For best results, use a mix of tart and sweet apples.

Avoid a soggy bottom by brushing the crust with egg white before filling.

Prep Time: 30 mins
Cook Time: 60 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410 kcal
Sugar: 28g
Sodium: 280mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 4g
Cholesterol: 45mg