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)

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon granulated sugar (optional)

• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes

• 6 to 8 tablespoons ice water

Note: You may substitute store-bought pie crust if preferred.

For the Apple Filling

• 6 to 7 cups apples, peeled, cored, and sliced (Granny Smith, Honeycrisp, or a mix)

• ¾ cup granulated sugar

• ¼ cup light brown sugar

• 2 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter, cut into small pieces (for dotting on top)

For Finishing

• 1 egg, beaten

• 1 tablespoon milk or water (to mix with egg for egg wash)

• Coarse sugar for sprinkling (optional)

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour, salt, and sugar.

2. Add the cold butter and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.

3. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together when pressed.

4. 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

1. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract.

2. Stir well and let sit for about 10 minutes to allow the apples to release some of their juices.

Step 3: Assemble the Pie

1. Preheat oven to 425°F (220°C).

2. 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.

3. Pour the apple filling into the crust and spread evenly. Dot the top with the small pieces of butter.

4. 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.

5. 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

1. Bake at 425°F (220°C) for 15 minutes.

2. 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.

3. If the crust begins to brown too quickly, loosely cover the edges with foil or a pie shield.

Step 5: Cool and Serve

1. 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.

2. 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.