Dessert: United States – Classic Apple Pie

Serving Size: 8

Approximate Time

Prep 40 min

Cook 45 min

Additional 3 hrs

Total 4 hrs 25 min

Ingredients

2 1 / 2 cups (300 g) all-purpose flour
1 tbsp (12 g) granulated sugar
1 tsp fine salt
1 cup (2 sticks / 225 g) cold unsalted butter, cut into 1 / 2-inch cubes
6–8 tbsp (90–120 ml) ice water
6–7 cups peeled, cored, and sliced tart apples (about 6 large; Granny Smith, Honeycrisp, or a mix)
2 / 3 cup (135 g) granulated sugar
1 / 4 cup (50 g) light brown sugar, packed
3 tbsp (24 g) all-purpose flour
1 1 / 2 tsp ground cinnamon
1 / 4 tsp ground nutmeg
1 / 4 tsp fine salt
1 tbsp (15 ml) fresh lemon juice
1 tsp vanilla extract
2 tbsp (28 g) unsalted butter, cut into small pieces
1 large egg, beaten with 1 tbsp (15 ml) milk or water
1–2 tsp coarse or granulated sugar, for sprinkling

Instructions

Make the crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until pea-sized pieces remain. Sprinkle in ice water, 1 tablespoon at a time, tossing until the dough just holds together when pressed.
Divide dough into 2 equal discs, wrap, and chill at least 1 hour (or up to 2 days).
Make the filling: In a large bowl, toss sliced apples with lemon juice. In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Add the dry mixture and vanilla to the apples and toss to coat. Let sit 10–15 minutes to start releasing juices.
Roll the bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch round. Fit into a 9-inch pie plate, letting excess hang over the edge. Refrigerate while you roll the top.
Fill the pie: Spoon the apple mixture (and any juices) into the crust, mounding slightly in the center. Dot with the butter pieces.
Top and crimp: Roll the second dough disc into an 11–12 inch round. Place over the filling (or cut into strips for a lattice). Trim excess, leaving about 1/2 inch overhang, fold under to seal, and crimp. Cut a few vents if using a full top. Chill the assembled pie 20–30 minutes while the oven heats.
Preheat oven to 425°F (220°C). Place a rimmed baking sheet on the middle rack to preheat.
Egg wash and sugar: Brush the top crust with beaten egg wash and sprinkle with coarse or granulated sugar.
Bake: Set the pie on the preheated baking sheet and bake at 425°F for 20 minutes. Reduce heat to 375°F (190°C) and continue baking 35–45 minutes, until the crust is deep golden and the filling is bubbling through the vents.
Protect edges if needed: If the edges brown too quickly, tent them with foil during the last 20–25 minutes.
Cool completely: Transfer to a rack and cool at least 3 hours before slicing to allow the filling to set.