Apple Pie
A classic homemade apple pie with a buttery, flaky crust and perfectly spiced apple filling. Simple, cozy, and delicious the perfect dessert for any season.
Yield: 4 people
Calories: 420kcal
Cost: $5
Equipment
- 1 Rolling Pin For rolling out the pie crust
- 1 Mixing Bowl Large enough for apple filling
- 1 Pie Dish 9-inch standard pie dish
- 1 Pastry Brush For applying egg wash
- 1 oven Preheated to 400°F (200°C)
Materials
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter chilled and cubed
- 6–8 tbsp ice water
Apple Filling
- 6–7 medium apples mix of tart and sweet, like Granny Smith and Honeycrisp
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp butter cubed
Topping
- 1 egg egg beaten with 1 tablespoon milk (for egg wash)
- 1 tbsp sugar for sprinkling
Instructions
- In a large bowl, mix flour, salt, and sugar. Add cold butter and blend until coarse crumbs form. Slowly add ice water until dough just comes together. Divide in half, wrap, and chill for 30 minutes.
- Peel, core, and slice apples. Toss them with sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla. Let rest for 10 minutes.
- On a floured surface, roll one disc into a 12-inch circle. Transfer to pie dish and trim edges.
- Spoon apple mixture into crust and dot with butter.
- Roll second dough disc and place over filling (whole or lattice). Seal and crimp edges. Brush with egg wash and sprinkle with sugar.
- Bake at 400°F (200°C) for 45–50 minutes, until golden and bubbling. Cover edges with foil if they brown too quickly.
- Let rest for 2 hours before slicing. Serve warm with vanilla ice cream or enjoy plain.
Notes
Use a mix of sweet and tart apples for the best flavor balance.
Always chill your pie dough before rolling for flaky layers.
If the filling bubbles over, place a baking sheet under your pie dish.
The pie can be made ahead and frozen (unbaked) for up to 3 months.