Classic American Apple Pie (Print Version)
Tender spiced apples in a flaky butter crust, served warm for the ultimate comfort dessert experience.
# What You Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 tsp salt
04 - 1 tbsp granulated sugar
05 - 6-8 tbsp ice water
→ Apple Filling
06 - 6 cups tart apples (Granny Smith), peeled, cored, and thinly sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed brown sugar
09 - 2 tbsp all-purpose flour
10 - 1 tbsp lemon juice
11 - 1 1/2 tsp ground cinnamon
12 - 1/4 tsp ground nutmeg
13 - 1/8 tsp ground cloves
14 - 1/4 tsp salt
15 - 2 tbsp unsalted butter, cut into small pieces
→ Assembly
16 - 1 egg, beaten
17 - 1 tbsp milk
18 - 1 tbsp coarse sugar
# How To Make:
01 - Whisk flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - Combine sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt in a large mixing bowl. Toss until apples are evenly coated. Set aside.
03 - On a floured surface, roll one dough disc into a 12-inch round. Fit into a 9-inch pie dish and trim excess edges.
04 - Pour apple mixture into the crust and dot with small pieces of butter.
05 - Roll second dough disc into a 12-inch round and place over apples. Trim, fold, and crimp edges to seal. Cut several small slits in the top crust to allow steam to escape.
06 - Beat egg with milk and brush mixture over the top crust. Sprinkle with coarse sugar if desired.
07 - Preheat oven to 425°F. Bake for 20 minutes, then reduce temperature to 375°F and continue baking for 35-40 minutes until crust is golden and filling is bubbly.
08 - Let pie cool on a wire rack for at least 2 hours before slicing to allow filling to set.
# Expert Tips:
01 -
- The crust comes out impossibly flaky every time, even if you think you are bad at dough
- Your whole house will smell like someone who knows exactly what they are doing
02 -
- If your edges start browning too quickly, tent them with foil for the last 15 minutes of baking
- Letting the pie cool completely is the hardest part but absolutely necessary for clean slices
03 -
- Mix different apple varieties—half tart and half sweet—for the most complex flavor
- Place a baking sheet on the rack below the pie to catch any drips before they hit your oven floor