Classic Apple Pie (Print Version)

Tender cinnamon-spiced apples in a homemade flaky crust

# Recipe Ingredients:

→ 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, 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

# Directions:

01 - Whisk flour, salt, and sugar in a large bowl. Cut in cold butter with 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 chill for at least 1 hour.
02 - Toss sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt in a large mixing bowl until 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, trimming excess edges.
04 - Pour apple mixture into crust and dot with butter pieces.
05 - Roll second dough disc into a 12-inch round. Place over apples. Trim, fold, and crimp edges to seal. Cut several small slits in top for steam to escape.
06 - Beat egg with milk and brush over top crust. Sprinkle with coarse sugar, if desired.
07 - Preheat oven to 425°F. Bake pie for 20 minutes. Reduce oven 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.

# Expert Advice:

01 -
  • The combination of tart and sweet apples creates layers of flavor that deepen as they bake
  • That moment when you slice into the first warm piece and the aroma fills the entire room
  • The way the flaky, buttery crust shatters slightly under your fork while staying perfectly tender
02 -
  • Working quickly when handling the dough prevents the butter from melting, which is crucial for flaky layers
  • If your kitchen is warm, chill your rolling pin and even your flour before starting
  • The pie is done when the filling bubbles vigorously through the vents—not just when the crust looks brown
03 -
  • Place a baking sheet on the rack below the pie to catch any bubbling overflow
  • Brush the edge of the bottom crust with egg wash before adding the top crust for an extra tight seal
  • If the crust browns too quickly, tent the pie loosely with foil after the first twenty minutes

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