Classic Apple Pie Recipe

Apple Pie Recipe Ingredients

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6-8 tablespoons ice water

For the Apple Filling:

• 6-7 medium apples (about 2 ½ to 3 pounds), peeled, cored, and sliced thin (a mix of Granny Smith, Honeycrisp, and Fuji apples work well)
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract (optional for a deeper flavor)
• 2 tablespoons all-purpose flour (for thickening)
• 1 tablespoon unsalted butter, cut into small cubes

For the Topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar, for sprinkling

Instructions

Step 1: Make the Pie Crust

1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar.
2. Add Butter: Add cold, cubed butter to the flour mixture. Using a pastry cutter (or your fingers), work the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about pea-sized, as this helps to create a flaky crust.
3. Add Ice Water: Drizzle 1 tablespoon of ice water at a time over the flour mixture, mixing gently after each addition. Add just enough water for the dough to hold together when pinched. Over-mixing can make the crust tough, so handle gently.
4. Form and Chill Dough: Once the dough starts to come together, divide it into two equal portions. Flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling firms the dough, making it easier to roll out and helping it maintain its shape while baking.

Step 2: Prepare the Apple Filling

1. Prepare Apples: Peel, core, and thinly slice the apples. Aim for a ¼-inch thickness; too thin and the apples will lose texture, too thick and they may not cook through.
2. Mix Filling Ingredients: In a large mixing bowl, combine the apples with both sugars, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Stir well to coat the apples evenly.
3. Add Flour: Sprinkle the flour over the apple mixture, tossing until everything is evenly coated. The flour helps to thicken the juices that the Apple Pie Recipe release while baking, creating a perfectly thick filling.
4. Set Aside: Let the filling sit for 15-20 minutes. This allows the apples to release some of their juices and helps the flavors meld.

Step 3: Roll Out the Dough

1. Prepare the Work Surface: Lightly flour a clean work surface and a rolling pin.
2. Roll the Bottom Crust: Take one disc of chilled dough from the fridge, and roll it out into a circle about 12 inches in diameter and ⅛-inch thick. To prevent sticking, lift and turn the dough occasionally, adding more flour to the surface if needed.
3. Place in Pie Pan: Carefully transfer the rolled dough to a 9-inch pie pan. Press it gently into the bottom and sides of the pan, leaving any overhang.
4. Roll the Top Crust: Repeat the rolling process with the second disc of dough for the pie’s top crust.

Step 4: Assemble the Pie

1. Fill with Apples: Pour the apple filling into the bottom crust, arranging the slices to minimize air gaps. Dot the filling with the small cubes of butter for added richness.
2. Add Top Crust: Place the rolled top crust over the apple filling. Trim any excess dough, leaving about ½ inch overhang around the edges.
3. Seal and Crimp Edges: Fold the edge of the top crust under the edge of the bottom crust to create a sealed edge. Crimp the edges with a fork or pinch them into a decorative pattern.
4. Create Steam Vents: Use a sharp knife to cut 4-5 slits in the top crust. This allows steam to escape, preventing a soggy crust.

Step 5: Bake the Pie

1. Preheat Oven: Preheat your oven to 400°F (200°C) and position a rack in the lower third of the oven. Baking the pie in the lower half of the oven helps the bottom crust cook through without overbaking the top.
2. Add Egg Wash: Brush the top crust with the beaten egg to promote a golden color, and sprinkle with a little sugar for added crunch and sparkle.
3. Bake: Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 30-40 minutes, until the crust is golden brown and the apple filling is bubbling.
4. Check for Doneness: If the crust is browning too quickly, cover the edges with aluminum foil during the final 20 minutes of baking.

Step 6: Cool and Serve

1. Cool the Pie: Let the pie cool on a wire rack for at least 2 hours. This allows the filling to set, making it easier to slice and preventing a runny pie.
2. Serve: Slice and enjoy your Apple Pie Recipe as is, or with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing.

Tips for Perfect Apple Pie Recipe

1. Use a Mix of Apples: Combining tart Granny Smith with sweeter varieties like Honeycrisp or Fuji creates a balanced flavor and texture.
2. Don’t Skip the Chill: Chilling the dough helps the butter stay solid before baking, resulting in a flakier crust.
3. Adjust Sugar as Needed: If you prefer a less sweet pie or are using very sweet apples, reduce the sugar by ¼ cup.
4. Egg Wash Variations: For a rich, glossy crust, brush with egg yolk mixed with cream. For a lighter finish, use just milk or cream.

Enjoy this classic, homemade Apple Pie Recipe with a golden, flaky crust and a juicy apple filling that captures the essence of fall! This recipe balances flavor, texture, and presentation, ensuring every slice is a crowd-pleaser.