Here’s a simple recipe to make a classic Apple Pie:
Ingredients:
For the pie crust:
2 ½ cups all-purpose flour
1 cup unsalted butter (cold, cut into small cubes)
1 tsp salt
1 tbsp sugar
6-8 tbsp ice water
For the apple filling:
6-7 medium apples (Granny Smith or Honeycrisp are great choices)
¾ cup granulated sugar
¼ cup brown sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp lemon juice
1 tbsp unsalted butter (cut into small pieces)
For the top:
1 egg (beaten, for egg wash)
1 tbsp sugar (for sprinkling)
Instructions:
- Make the Pie Crust:
In a large bowl, combine the flour, sugar, and salt.
Add the cold butter cubes and mix using a pastry cutter or your hands until the mixture resembles coarse crumbs (small pea-sized pieces of butter should remain).
Gradually add ice water, one tablespoon at a time, and mix until the dough starts to come together. Be careful not to overwork the dough.
Divide the dough in half, form two discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or overnight).
- Prepare the Apple Filling:
Peel, core, and thinly slice the apples.
In a large bowl, toss the apple slices with the lemon juice to prevent browning.
Add the sugars, flour, cinnamon, and nutmeg. Mix well to coat the apples evenly.
- Roll Out the Crust:
Preheat the oven to 425°F (220°C).
On a lightly floured surface, roll out one disc of dough into a circle about 12 inches in diameter (enough to fit into a 9-inch pie dish).
Carefully transfer the dough to the pie dish and gently press it into the bottom and sides.
- Assemble the Pie:
Pour the apple filling into the pie crust, spreading it out evenly.
Dot the top of the apples with small pieces of butter.
Roll out the second disc of dough and place it over the apples. You can leave it whole or cut it into strips to create a lattice pattern.
Trim any excess dough hanging over the edges, then crimp the edges together to seal.
Brush the top crust with the beaten egg and sprinkle with sugar for a golden, shiny finish.
- Bake the Pie:
Place the pie on a baking sheet (to catch any drips).
Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges start to brown too quickly, cover them with foil or a pie shield.
- Cool and Serve:
Allow the pie to cool for at least 2 hours before slicing, so the filling sets properly.
Serve warm or at room temperature, and enjoy with a scoop of vanilla ice cream!
This classic apple pie is a perfect fall treat and is delicious for any occasion!