Description
This classic homemade apple pie recipe features a flaky, buttery crust filled with a spiced tart apple mixture, perfectly baked to golden perfection. With a combination of Granny Smith and Honeycrisp apples, cinnamon, nutmeg, and allspice, this dessert is a timeless favorite that’s perfect for any occasion.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 6 to 8 tablespoons ice water
Apple Filling
- 6 to 7 cups tart apples (Granny Smith, Honeycrisp), peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cubed
Egg Wash
- 1 large egg
- 1 tablespoon milk
Instructions
- Make the Pie Crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the chilled, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough just comes together. Divide the dough into two disks, wrap them in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Prepare the Apple Filling: In a large bowl, toss the thinly sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, salt, and lemon juice until the apples are evenly coated. Set the filling aside to let the flavors meld.
- Assemble the Pie: Preheat the oven to 425°F (220°C). Roll out one disk of dough on a lightly floured surface and fit it into a 9-inch pie plate, shaping it to the edges. Pour the prepared apple filling into the crust and dot the top with the cubed unsalted butter. Roll out the second disk of dough and cover the pie, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape during baking.
- Egg Wash and Bake: In a small bowl, whisk together the egg and milk to make an egg wash. Brush the top crust with this mixture to achieve a shiny, golden finish. Place the pie on the middle rack of the preheated oven and bake at 425°F for 20 minutes. Then reduce the temperature to 375°F (190°C) and continue baking for 40 to 50 minutes more, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let the pie cool completely before serving to allow the filling to set.
Notes
- Use tart apples like Granny Smith and Honeycrisp for the best balance of sweetness and acidity.
- Chilling the dough helps prevent shrinking and keeps the crust flaky.
- Adjust the sugar in the filling depending on the sweetness of your apples.
- Let the pie cool thoroughly before slicing to avoid runny filling.
- Store leftovers covered at room temperature for up to two days or refrigerated for up to five days.
