Apple Pie

Name: Apple Pie
Cook time: 275 min
Total time: 275 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 1/2 cups All-purpose Flour; 1 tsp Fine Salt; 1 tbsp Granulated Sugar; 1 cup Unsalted Butter, cold, cut into cubes (2 sticks); 7 tbsp Ice Water; 6 large Baking Apples, about 2 to 2.5 lb, peeled, cored, and sliced; 3/4 cups Granulated Sugar; 1/4 cups Light Brown Sugar, packed; 3 tbsp All-purpose Flour; 1 1/2 tsp Ground Cinnamon; 1/4 tsp Ground Nutmeg; 1/4 tsp Salt; 1 tbsp Lemon Juice; 2 tbsp Unsalted Butter, cut into small pieces; 1 Egg, beaten; 1 tbsp Milk, or Water; 1 tbsp Coarse Sugar, for sprinkling

This classic apple pie features a flaky, buttery crust wrapped around tender, cinnamon-spiced baking apples caramelized with brown and granulated sugar. It bakes up golden and bubbling with a fragrant aroma of nutmeg and lemon, finished with a glossy egg wash and a sprinkling of coarse sugar for crunch. Serve slightly warm with ice cream for a timeless dessert everyone will love.

This classic apple pie features a flaky, buttery crust wrapped around tender, cinnamon-spiced baking apples caramelized with brown... Show more

Traditional American Recipe

Health Grade

E+ · Indulgent

Rating

4.5

Time

4 hrs30 min

Price

0,47 €

Calories

580 kcal

vegetarian

low calorie

kid friendly

comfort food

Method

Preheat the oven

Set a rack in the lower third of the oven and preheat to 425° F so it is ready when the pie is assembled.

Make the dough

In a large bowl, whisk together the All-purpose Flour, Fine Salt, and Granulated Sugar. Add the cold Unsalted Butter cubes and work them in with your fingers until the mixture looks like coarse crumbs with some pea-size bits. Drizzle in the Ice Water a tablespoon at a time, tossing just until the dough starts to hold together; stop as soon as it clumps or the crust can turn tough.

Chill the dough

Divide the dough into two disks, making one just a touch larger for the bottom crust, wrap each one tightly, and chill for at least 60 minutes until firm and easy to roll.

Prep the apples

While the dough chills, peel, core, and slice the six large Baking Apples into even 1/4-inch slices.

Mix the filling

While the dough chills, toss the apples with the Light Brown Sugar, the remaining granulated sugar, the remaining flour, Ground Cinnamon, Ground Nutmeg, Salt, and Lemon Juice until every slice is coated. Let the filling stand for 10 minutes so the apples release a little juice.

Assemble the pie

On a lightly floured surface, roll one dough disk into a circle large enough to fit a pie dish with a little overhang and ease it in without stretching it. Spoon in the apple filling, dot it with the small pieces of butter, then roll out the second disk and lay it over the top. Trim the excess, pinch the edges together, and crimp them securely. Cut 4 to 5 vents in the center so steam can escape. Whisk the Egg (beaten) with 1 tablespoon of Milk (or Water) to make a quick egg wash, brush it over the top crust, and sprinkle with 1 tablespoon of Coarse Sugar.

Bake the pie

Bake at 425° F for 20 minutes, then lower the oven to 375° F and continue baking for 35 to 40 minutes more, until the crust is deep golden and the filling is bubbling through the vents. If the edges brown too quickly, loosely cover them with foil.