Welcome to the only apple pie recipe you'll ever need! This classic dessert combines a perfectly flaky, buttery crust with a sweet and spiced apple filling for a slice of pure comfort. It's simpler than you think to create this masterpiece right in your own kitchen.
- Prep time: 30 minutes
- Cook time: 50-60 minutes
- Servings: 8 slices
Shop Key Ingredients
- All-Purpose Flour
- Ground Cinnamon
- Ground Nutmeg
- 9-inch Glass Pie Dish
- Pastry Blender & Cutter
Full Recipe Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- ½ cup ice water
For the Apple Filling:
- 6-7 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
Instructions
- Prepare the Pie Crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing with a fork until the dough just comes together. Divide the dough in half, form into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
- Make the Filling: In a separate large bowl, combine the sliced apples and lemon juice. In a small bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Pour the sugar mixture over the apples and toss gently to coat them evenly.
- Assemble the Pie: Preheat your oven to 425°F (220°C). On a floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, trimming any excess. Spoon the apple filling into the pie crust and dot the top with the small pieces of butter.
- Add the Top Crust: Roll out the second disk of dough. You can either place it over the filling as a solid top (cutting a few slits for steam to escape) or cut it into strips to create a lattice top. Crimp the edges to seal. Brush the top crust with the beaten egg.
- Bake to Perfection: Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue to bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with foil.
