A slice of warm apple pie with a flaky crust and spiced filling is the essence of comfort. This detailed recipe will guide you through crafting the perfect homemade apple pie – from scratch, just like grandma used to make.
Ingredients (Makes 1 Pie, Serves 8-10)
For the Pie Crust (Double Crust):
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) unsalted butter (cold, cubed)
- 6-8 tbsp ice water
For the Apple Filling:
- 6-7 medium apples (Granny Smith, Honeycrisp, or Fuji), peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- 2 tbsp all-purpose flour (for thickening)
- 1 tbsp unsalted butter (for dotting on top)
For the Egg Wash (Optional):
- 1 egg (beaten)
- 1 tbsp milk or cream
- 1 tbsp coarse sugar (for sprinkling, optional)
Step-by-Step Instructions
1. Make the Pie Crust
- Mix Dry Ingredients: In a large bowl, combine flour, salt, and sugar.
- Add Butter: Using a pastry cutter or your hands, cut the cold butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently until the dough starts to come together (but not sticky).
- Form the Dough: Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
2. Prepare the Apple Filling
- Peel and Slice Apples: Peel, core, and thinly slice the apples (about ¼-inch thick).
- Toss with Spices and Sugars: In a large bowl, combine apple slices with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, allspice, and flour. Toss well to coat evenly. Let sit for 15 minutes to allow juices to release.
3. Roll Out the Dough
- Roll the Bottom Crust: On a floured surface, roll out one disk of dough to about 12 inches in diameter and â…› inch thick.
- Place in Pie Pan: Carefully transfer the dough to a 9-inch pie pan, pressing it gently into the corners. Leave an overhang of about 1 inch.
- Add Filling: Spoon the apple filling into the pie crust, mounding slightly in the center. Dot with small pieces of butter.
4. Top and Seal the Pie
- Roll Out the Top Crust: Roll the second dough disk to the same size. Place it over the apples.
- Seal and Crimp Edges: Trim excess dough, leaving about ½ inch. Fold the edges under and crimp with a fork or your fingers.
- Cut Vents: Make 4-5 small slits in the top crust to allow steam to escape.
5. Egg Wash and Bake
- Egg Wash: In a small bowl, whisk together the egg and milk. Brush over the top crust for a golden finish. Sprinkle with coarse sugar if desired.
- Bake: Preheat the oven to 425°F (220°C). Place the pie on the middle rack and bake for 20 minutes.
- Reduce Temperature: Lower the temperature to 375°F (190°C) and bake for an additional 30-35 minutes until the crust is golden brown and the filling is bubbling.
- Protect the Crust: If the edges brown too quickly, cover them with aluminum foil halfway through baking.
6. Cool and Serve
- Cool Completely: Let the pie cool for at least 2 hours to allow the filling to set. This prevents the pie from becoming too runny when sliced.
- Serve: Slice and serve with a scoop of vanilla ice cream or whipped cream.
Pro Tips for Perfect Apple Pie:
- Mix Apple Varieties: Use a mix of sweet and tart apples (like Granny Smith and Honeycrisp) for balanced flavor and texture.
- Chill the Dough: Keeping the butter and dough cold ensures a flaky crust.
- Pre-Cook the Filling (Optional): For a firmer filling, simmer the apples for 5-7 minutes before adding to the crust.
- Extra Flavors: Add a splash of vanilla extract or bourbon to the filling for a deeper flavor.
Recipe Notes:
- Make Ahead: Pie dough can be frozen for up to 3 months. Thaw in the refrigerator overnight before use.
- Freezing: Apple pie (baked or unbaked) can be frozen. Wrap tightly and bake directly from frozen at 400°F (200°C) for 30-40 minutes.
- Gluten-Free: Substitute all-purpose flour for a gluten-free flour blend.