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Perfect All-American Apple Pie

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A classic homemade apple pie with a flaky, buttery crust and a perfectly spiced apple filling, ideal for celebrations and family gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, cold and cut into small cubes
  • 4–6 tablespoons ice water
  • 6–7 medium apples (about 3 pounds/1.4kg) – mix of Granny Smith and Honeycrisp
  • ½ cup (100g) granulated sugar
  • ¼ cup (55g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut into flour using a pastry blender or fingertips until mixture resembles coarse crumbs with pea-sized bits of butter (3-5 minutes).
  2. Drizzle in 4 tablespoons ice water, mixing gently. Add more water one tablespoon at a time if dough doesn’t hold together. Form dough into two discs, wrap in plastic, and chill for at least 1 hour.
  3. Peel, core, and slice apples into ¼-inch thick slices. Toss with lemon juice, then add granulated sugar, brown sugar, cinnamon, nutmeg, flour, and vanilla extract. Stir gently to coat.
  4. Roll out one dough disc on a floured surface into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing into edges and trimming excess dough.
  5. Pour apple filling evenly into crust, leaving excess juice behind if desired.
  6. Roll out second dough disc into a 12-inch circle. Place whole on top or cut into strips for lattice. If lattice, weave strips over filling.
  7. Trim excess dough and seal edges by pressing together and crimping decoratively. Brush top crust with beaten egg and sprinkle with coarse sugar if desired.
  8. Cut 3-4 small slits in top crust if using a full crust to allow steam to escape.
  9. Place pie on baking sheet and bake at 425°F (220°C) for 15 minutes. Reduce heat to 350°F (175°C) and bake for 35-45 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  10. Cool pie on wire rack for at least 2 hours before slicing to allow filling to set.

Notes

Keep butter and water cold to ensure a flaky crust. Do not overwork dough to avoid toughness. Use a slotted spoon to leave excess juice behind to prevent soggy crust. Cover edges with foil if browning too fast. Let pie cool for at least 2 hours before slicing for best results.

Nutrition

Keywords: apple pie, classic apple pie, homemade apple pie, fall dessert, Thanksgiving dessert, easy apple pie, flaky crust, spiced apple filling

Find it online: https://lyrafeast.com/perfect-all-american-apple-pie-recipe-easy-homemade-classic-dessert-for-celebrations/