Classic Apple Pie
This Classic Apple Pie is a timeless dessert made with a flaky, buttery crust and a warm, cinnamon-spiced apple filling. It’s the perfect sweet treat for holidays, special gatherings, or cozy weekend baking — easy to make and always a crowd-pleaser.
Equipment
- Rolling Pin: For evenly rolling out your pie dough to the perfect thickness for both the bottom and top crust.
- 9-Inch Pie Dish: A standard-sized dish that ensures your filling bakes evenly and your crust gets beautifully golden.
- Mixing Bowls: Needed for combining your apple filling ingredients and prepping your dough.
- Pastry Blender or Fork: For cutting cold butter into your flour to create a flaky, tender pie crust.
- Measuring Cups and Spoons: Essential for accurately measuring ingredients like sugar, flour, spices, and butter.
- Apple Peeler & Corer (Optional): Speeds up the process of prepping apples, especially if you're making more than one pie.
- Pastry Wheel or Knife: Used to create decorative lattice strips or fluted edges for the top crust.
- Pie Shield or Foil: Protects the crust edges from over-browning during baking.
- Pastry Brush: For brushing egg wash or milk onto the crust to achieve that golden finish.
- Cooling Rack: Allows air to circulate under the pie after baking so the crust doesn’t get soggy.
Ingredients
For the crust:
- 2 1/2 Cups All-purpose flour
- 1 Tsp Salt
- 1 Tsp Sugar
- 1 Cup Unsalted butter, chilled and diced
- 1/2 Cup Ice water
For the filling:
- 6 Cups Thinly sliced and peeled apples (about 6 medium apples, a mix of Granny Smith and Honeycrisp is great for texture and flavor)
- 3/4 Cup Sugar
- 2 Tbsp All-purpose flour
- 1 Tsp Ground cinnamon
- 1/4 Tsp Ground nutmeg
- 1 Tbsp Lemon juice
- 2 Tbsp Unsalted butter, chopped into small pieces
Instructions
- Prepare the Pie Crust:In a large bowl, whisk together flour, salt, and sugar. Add the chilled butter pieces and, using a pastry blender or your fingertips, mix until the mixture resembles coarse crumbs.Gradually add ice water, stirring with a fork until the dough holds together without being wet or sticky. Divide the dough into two balls, flatten into disks, and chill for at least 1 hour.
- Make the Filling:In a large mixing bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat apples evenly and set aside.
- Assemble the Pie:Preheat your oven to 425°F (220°C).Roll out one disk of dough on a lightly floured surface into a 12-inch circle. Carefully place into a 9-inch pie plate.Fill the crust with your apple mixture and dot with butter.Roll out the second disk of dough and lay it over the filling. Trim excess dough, and pinch edges to seal. Cut slits in the top to vent steam.
- Bake:Bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. If edges brown too quickly, cover them with foil.
- Cool and Serve:Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.
