Classic Apple Pie Recipe: A Slice of Comfort and Tradition

Ingredients You’ll Need

• For the Crust:
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 6-8 tablespoons ice water
• For the Apple Filling:
  • 6-7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
  • ¾ cup granulated sugar
  • 1 tablespoon brown sugar (optional)
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • 2 tablespoons all-purpose flour (for thickening)
  • 1 tablespoon unsalted butter, cut into small pieces
• For the Egg Wash:
  • 1 large egg, beaten
  • 1 tablespoon milk

How to Make Classic Apple Pie

Step 1: Prepare the Pie Crust

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Add Ice Water: Gradually add 6-8 tablespoons of ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together.
4. Form the Dough: Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

Step 2: Prepare the Apple Filling

5. Slice the Apples: Peel, core, and slice the apples into ¼-inch thick slices. Place them in a large bowl and toss with lemon juice to prevent browning.
6. Mix the Filling: Add the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and flour to the apples. Stir until the apples are evenly coated.

Step 3: Assemble the Pie

7. Roll Out the Dough: Remove one disc of dough from the refrigerator and roll it out on a lightly floured surface to about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, allowing the excess dough to hang over the edges.
8. Add the Filling: Spoon the apple mixture into the crust, making sure the apples are evenly distributed. Dot the top with small pieces of butter.
9. Top the Pie: Roll out the second disc of dough and place it over the apples. Trim any excess dough, leaving about 1 inch overhang, then fold the edges under and crimp to seal. You can also create a lattice top for a decorative finish!

Step 4: Bake the Pie

10. Brush with Egg Wash: In a small bowl, whisk together the egg and milk. Brush the top of the pie with the egg wash to give it a golden-brown finish.
11. Vent the Pie: Cut a few small slits in the top crust to allow steam to escape while baking.
12. Bake: Preheat the oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with foil halfway through baking.

Step 5: Cool and Serve

13. Cool: Allow the pie to cool for at least 2 hours before slicing. This helps the filling set and makes slicing easier.
14. Serve: Serve the apple pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!