The Classic Apple Pie is a quintessential American dessert featuring a buttery, flaky crust filled with tender, cinnamon-spiced apples. This comforting and nostalgic pie is perfect for family gatherings, holiday dinners, or cozy afternoons with a scoop of vanilla ice cream.
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Mix the Dry Ingredients:
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In a large bowl, whisk together flour, salt, and sugar.
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Cut in the Butter:
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Add the cold, cubed butter to the flour mixture.
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Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
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Add Ice Water:
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Gradually add ice water, 1 tablespoon at a time, until the dough begins to clump together.
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Divide the dough in half, shape each half into a disk, and wrap in plastic wrap.
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Chill in the refrigerator for 1 hour.
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Slice the Apples:
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Peel, core, and slice the apples into 1/4-inch thick slices.
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Place the slices in a large bowl.
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Mix the Filling:
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Add sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt to the apples.
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Toss to coat the apples evenly and set aside.
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Roll Out the Bottom Crust:
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On a lightly floured surface, roll out the first dough disk into a 12-inch circle.
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Gently transfer it to a 9-inch pie pan, pressing it into the bottom and sides.
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Add the Filling:
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Pour the apple mixture into the crust and spread evenly.
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Dot the top with butter cubes.
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Roll Out the Top Crust:
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Roll out the second dough disk into another 12-inch circle.
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Place it over the apples and trim the excess, leaving a 1-inch overhang.
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Seal and Crimp:
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Fold the overhang under itself and crimp the edges with a fork or your fingers.
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Cut 4-5 slits in the top crust for steam to escape.
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Prepare the Egg Wash:
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In a small bowl, whisk together egg and milk.
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Brush the egg wash over the top crust for a golden, glossy finish.
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Bake the Pie:
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Preheat the oven to 400°F (200°C).
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Place the pie on the center rack and bake for 20 minutes.
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Reduce the temperature to 375°F (190°C) and bake for an additional 35-45 minutes, or until the crust is golden and the filling is bubbly.
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If the crust is browning too quickly, cover the edges with aluminum foil.
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Cool the Pie:
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Allow the pie to cool on a wire rack for 2 hours before slicing. This ensures the filling sets properly.
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Slice and Serve:
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Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
-
-
Serve the apple pie warm with a scoop of vanilla ice cream or a drizzle of salted caramel sauce for an extra indulgence.
-
For a more rustic presentation, dust the top crust with a sprinkle of cinnamon sugar before baking.
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Caramel Apple Pie: Add a drizzle of caramel sauce to the apple filling for extra richness.
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Crumble Topping: Replace the top crust with a brown sugar and oat crumble for a different texture.
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Nutty Apple Pie: Add 1/2 cup chopped walnuts or pecans to the apple filling for a nutty crunch.
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Spiced Apple Pie: Increase the cinnamon to 1 1/2 tsp and add a pinch of allspice for a spicier pie.
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Mini Apple Pies: Use a muffin tin to create individual servings for parties or gatherings.
Ingredients
Directions
-
Mix the Dry Ingredients:
-
In a large bowl, whisk together flour, salt, and sugar.
-
-
Cut in the Butter:
-
Add the cold, cubed butter to the flour mixture.
-
Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
-
-
Add Ice Water:
-
Gradually add ice water, 1 tablespoon at a time, until the dough begins to clump together.
-
Divide the dough in half, shape each half into a disk, and wrap in plastic wrap.
-
Chill in the refrigerator for 1 hour.
-
-
Slice the Apples:
-
Peel, core, and slice the apples into 1/4-inch thick slices.
-
Place the slices in a large bowl.
-
-
Mix the Filling:
-
Add sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt to the apples.
-
Toss to coat the apples evenly and set aside.
-
-
Roll Out the Bottom Crust:
-
On a lightly floured surface, roll out the first dough disk into a 12-inch circle.
-
Gently transfer it to a 9-inch pie pan, pressing it into the bottom and sides.
-
-
Add the Filling:
-
Pour the apple mixture into the crust and spread evenly.
-
Dot the top with butter cubes.
-
-
Roll Out the Top Crust:
-
Roll out the second dough disk into another 12-inch circle.
-
Place it over the apples and trim the excess, leaving a 1-inch overhang.
-
-
Seal and Crimp:
-
Fold the overhang under itself and crimp the edges with a fork or your fingers.
-
Cut 4-5 slits in the top crust for steam to escape.
-
-
Prepare the Egg Wash:
-
In a small bowl, whisk together egg and milk.
-
Brush the egg wash over the top crust for a golden, glossy finish.
-
-
Bake the Pie:
-
Preheat the oven to 400°F (200°C).
-
Place the pie on the center rack and bake for 20 minutes.
-
Reduce the temperature to 375°F (190°C) and bake for an additional 35-45 minutes, or until the crust is golden and the filling is bubbly.
-
If the crust is browning too quickly, cover the edges with aluminum foil.
-
-
Cool the Pie:
-
Allow the pie to cool on a wire rack for 2 hours before slicing. This ensures the filling sets properly.
-
-
Slice and Serve:
-
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
-
-
Serve the apple pie warm with a scoop of vanilla ice cream or a drizzle of salted caramel sauce for an extra indulgence.
-
For a more rustic presentation, dust the top crust with a sprinkle of cinnamon sugar before baking.
-
Caramel Apple Pie: Add a drizzle of caramel sauce to the apple filling for extra richness.
-
Crumble Topping: Replace the top crust with a brown sugar and oat crumble for a different texture.
-
Nutty Apple Pie: Add 1/2 cup chopped walnuts or pecans to the apple filling for a nutty crunch.
-
Spiced Apple Pie: Increase the cinnamon to 1 1/2 tsp and add a pinch of allspice for a spicier pie.
-
Mini Apple Pies: Use a muffin tin to create individual servings for parties or gatherings.