Here’s a classic, reliable apple pie recipe that gives a golden, flaky crust and a sweet-tart filling:
Ingredients
For the crust (makes 2 crusts)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 6–8 tablespoons ice water
For the filling
- 6–7 medium apples (a mix of Granny Smith and Honeycrisp works well)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (optional, for sprinkling)
Instructions
1. Prepare the crust
- In a large bowl, mix flour, salt, and sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time, mixing gently until dough holds together.
- Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
2. Make the filling
- Peel, core, and slice the apples.
- In a large bowl, toss apples with both sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla. Set aside.
3. Assemble the pie
- Preheat oven to 425°F (220°C).
- Roll out one dough disk to fit a 9-inch pie pan. Place in pan and trim edges.
- Add apple filling evenly.
- Roll out second dough disk and place on top. Trim and crimp edges to seal.
- Cut a few slits in the top crust to allow steam to escape.
- Brush with beaten egg and sprinkle sugar on top (optional).
4. Bake
- Bake at 425°F (220°C) for 20 minutes.
- Reduce oven to 375°F (190°C) and bake 35–45 minutes longer, until crust is golden and filling is bubbling.
- Let pie cool at least 2 hours before serving to allow filling to set.
💡 Tips:
- Use a mix of tart and sweet apples for depth of flavor.
- Keep everything cold when making the crust to get a flaky texture.
- If edges brown too quickly, cover them with foil halfway through baking.
If you want, I can also give you a quick version with a crumb topping that’s easier than the traditional double crust. Do you want me to do that?
