Certainly. Here is a proper, straightforward Classic Apple Pie recipe — no emojis, no shortcuts, just a reliable homemade version from scratch.
Classic Apple Pie Recipe
Ingredients
For the Pie Dough (Double Crust)
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2 ½ cups all-purpose flour
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1 teaspoon salt
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1 tablespoon granulated sugar (optional)
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1 cup (2 sticks) unsalted butter, cold and cut into small cubes
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6 to 8 tablespoons ice water
Note: You may substitute store-bought pie crust if preferred.
For the Apple Filling
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6 to 7 cups apples, peeled, cored, and sliced (Granny Smith, Honeycrisp, or a mix)
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¾ cup granulated sugar
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¼ cup light brown sugar
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2 tablespoons all-purpose flour
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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2 tablespoons unsalted butter, cut into small pieces (for dotting on top)
For Finishing
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1 egg, beaten
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1 tablespoon milk or water (to mix with egg for egg wash)
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Coarse sugar for sprinkling (optional)
Instructions
Step 1: Prepare the Dough
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In a large mixing bowl, combine the flour, salt, and sugar.
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Add the cold butter and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.
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Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together when pressed.
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Divide the dough into two equal disks. Wrap each in plastic wrap and refrigerate for at least 1 hour (up to 2 days).
Step 2: Make the Apple Filling
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In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract.
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Stir well and let sit for about 10 minutes to allow the apples to release some of their juices.
Step 3: Assemble the Pie
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Preheat oven to 425°F (220°C).
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Roll out one dough disk on a lightly floured surface to fit a 9-inch pie plate. Transfer it carefully to the plate and trim any overhang.
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Pour the apple filling into the crust and spread evenly. Dot the top with the small pieces of butter.
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Roll out the second dough disk and place over the filling (either as a full top crust or a lattice). Trim and crimp the edges to seal.
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Brush the top crust with egg wash (beaten egg mixed with milk or water). If using a full crust, cut a few small slits to allow steam to escape. Sprinkle with coarse sugar if desired.
Step 4: Bake the Pie
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Bake at 425°F (220°C) for 15 minutes.
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Reduce oven temperature to 375°F (190°C) and continue baking for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
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If the crust begins to brown too quickly, loosely cover the edges with foil or a pie shield.
Step 5: Cool and Serve
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Remove the pie from the oven and allow it to cool for at least 2 to 3 hours before slicing. This helps the filling set properly.
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Serve at room temperature or slightly warm, optionally with vanilla ice cream or whipped cream.
Let me know if you want a printable version or if you’d like this adapted for a specific type of apples or dietary preferences.