Classic Apple Pie

Nothing says comfort like a homemade Apple Pie. This timeless dessert captures the essence of autumn with its tender, cinnamon-spiced apple filling and a perfectly flaky, buttery crust. Each slice is a nostalgic journey, a warm hug on a plate, making it the perfect centerpiece for any gathering or a cozy night in.

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This recipe guides you through creating this classic from scratch, from making the buttery dough to achieving that beautiful golden-brown bake. The result is a truly rewarding dessert that tastes even better than it looks.

Ingredients

• For the Pie Crust
• 2 1/2 cups (315 g) all-purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 cup (225 g) unsalted butter, cold and cubed
• 6–8 tbsp (90–120 ml) ice water
• For the Apple Filling
• 6–7 medium apples (about 1 kg; mix of Granny Smith and Honeycrisp recommended)
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 tbsp (16 g) all-purpose flour
• 1 tbsp lemon juice
• 2 tbsp unsalted butter, cut into small pieces
• For Assembly
• 1 egg, beaten
• 1 tbsp milk
• 1 tbsp coarse sugar (optional, for sprinkling)

Instructions

Make the Pie Crust

In a large bowl, whisk together flour, salt, and sugar. Add the cold, cubed butter and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, stirring just until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

Prepare the Apple Filling

Peel, core, and slice the apples about 1/4-inch thick. In a large bowl, toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, salt, all-purpose flour, and lemon juice until evenly coated.

Assemble the Pie

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough to fit a 9-inch (23 cm) pie dish. Gently place the crust into the dish. Fill it with the apple mixture, mounding it slightly in the center, and dot the top with the small pieces of butter. Roll out the second disk of dough and place it over the filling. Trim the excess dough, then seal and crimp the edges. Cut a few slits in the top crust to allow steam to escape.

Egg Wash & Bake

In a small bowl, whisk the egg and milk together to create an egg wash. Brush this mixture over the top crust and sprinkle with coarse sugar, if desired. Place the pie on the lower oven rack and bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges begin to brown too quickly, cover them with aluminum foil.

Cool & Serve

Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

To prevent the edges of the crust from burning while the center cooks, you can cover them with a strip of aluminum foil or a pie shield after the first 25-30 minutes of baking.

Varianten und Anpassungen

For a different flavor profile, try adding a handful of raisins or a pinch of ground ginger to the apple filling. To create a beautiful lattice top, as mentioned in the notes, cut the second dough disk into even strips and weave them over the filling before crimping the edges.

Serviervorschläge

This apple pie is delicious on its own but is perfectly elevated when served warm with a scoop of vanilla ice cream. For a beverage pairing, it goes wonderfully with a cup of hot coffee or a lightly sweet Riesling wine.

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Baking this classic Apple Pie is more than just following a recipe; it's about creating memories. The delightful aroma that fills your kitchen and the joy of sharing a slice with family and friends make every moment worth it. Enjoy your perfect homemade pie!

Recipe FAQs

→ What type of apples work best?

A mix of Granny Smith and Honeycrisp apples creates the perfect balance. Granny Smith provides tartness and holds shape during baking, while Honeycrisp adds natural sweetness. You can also use Pink Lady, Braeburn, or Jonagold varieties.

→ Why must I let the pie cool for 2 hours?

Cooling allows the filling to thicken properly as the starches set. Cutting too early will result in a runny filling. The pie continues cooking internally as it rests, developing better texture and flavor.

→ Can I make this ahead of time?

Absolutely. You can prepare the dough up to 2 days in advance and refrigerate. The assembled unbaked pie can be frozen for up to 3 months—wrap tightly and bake from frozen, adding 15-20 minutes to baking time.

→ How do I prevent a soggy bottom crust?

Bake on the lower oven rack position, which helps the bottom crust cook before the filling gets too juicy. Also ensure your oven is fully preheated, and don't cut into the pie until completely cooled.

→ What can I use instead of a double crust?

You can create a lattice top by cutting the top dough into strips and weaving them over the filling. Alternatively, use a crumble topping made with oats, brown sugar, butter, and flour for added texture and easier assembly.

→ How should I store leftover pie?

Cover loosely with foil or plastic wrap and keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. The pie can also be frozen—wrap individual slices or the whole pie tightly and freeze for up to 3 months.