Homemade Apple Pie Recipe
Serves: 8
Prep Time: 45 minutes
Cook Time: 60 minutes
Total Time: 1 hour 45 minutes
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 6-8 tablespoons ice water
For the Filling:
- 6-7 medium apples (Granny Smith, Honeycrisp, or a mix for balanced sweetness and tartness), peeled, cored, and sliced thinly
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 tablespoon lemon juice (about half a lemon)
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice (optional, for warmth)
- 2 tablespoons all-purpose flour or cornstarch
- 1 tablespoon unsalted butter, cut into small pieces
For Brushing:
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk
- Optional: 1 tablespoon coarse sugar for sprinkling
Instructions
1. Prepare the Pie Crust
- In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
- Add the cold, cubed butter. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs. This can take a few minutes but ensures a flaky crust.
- Slowly add the ice water, one tablespoon at a time, stirring gently with a fork. Add just enough water until the dough starts to come together. The dough should be slightly crumbly but should hold together when you press it.
- Divide the dough into two equal parts, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This step helps the butter firm up again, creating a flakier crust.
2. Prepare the Apple Filling
- While the dough chills, prepare the apple filling. In a large mixing bowl, toss the sliced apples with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and allspice (if using). Mix until the apples are evenly coated.
- Sprinkle the flour or cornstarch over the apples and stir well. This will help thicken the filling as it bakes, preventing the pie from becoming too runny.
3. Assemble the Pie
- Preheat your oven to 425°F (220°C). Place a baking sheet on the lower rack to catch any drips.
- On a lightly floured surface, roll out one disk of dough to a 12-inch circle, about ⅛ inch thick. Gently place the dough into a 9-inch pie dish, allowing the excess dough to hang over the edges. Trim any uneven edges.
- Add the apple filling to the pie crust, spreading it evenly. Dot the filling with the small butter pieces for added richness.
- Roll out the second disk of dough to the same size as the first. Place it over the apple filling. You can leave it whole, make a lattice pattern by cutting strips, or cut small decorative shapes with cookie cutters for ventilation.
- Trim any excess crust to leave about a 1-inch overhang. Tuck the top crust under the edge of the bottom crust and crimp or press down with a fork to seal.
4. Brush and Bake
- In a small bowl, whisk together the beaten egg and milk to make an egg wash. Brush it over the top crust to give the pie a golden color. If desired, sprinkle with coarse sugar for added texture and sweetness.
- Cut a few small slits in the top crust if you haven’t done a lattice or decorative cutouts. This will allow steam to escape while baking.
5. Bake the Pie
- Bake the pie at 425°F (220°C) for the first 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 45-50 minutes, or until the crust is golden brown and the apple filling is bubbling.
- Check the pie around the 30-minute mark; if the edges are browning too quickly, cover them with a pie shield or strips of aluminum foil.
6. Cool and Serve
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This cooling time allows the filling to set so that the slices hold together when cut.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Tips for the Best Apple Pie
- Apple Variety: Use a combination of apples like Granny Smith and Honeycrisp. Granny Smith provides tartness, while Honeycrisp offers sweetness, resulting in a balanced filling.
- Chill the Dough: Chilling the dough allows the butter to firm up, creating flaky layers in the crust.
- Don’t Overwork the Dough: The less you handle the dough, the flakier it will be.
- Use a Lattice Crust for Steam Release: This allows steam to escape more evenly, helping prevent a soggy bottom crust.
Storage
Room Temperature: The pie can be kept covered at room temperature for up to two days.
Refrigerator: Store in the fridge, covered, for up to 5 days.
Freezer: To freeze the pie, wrap it well in plastic and foil and freeze for up to 3 months.
Enjoy your homemade apple pie with every warm, comforting bite of buttery crust and spiced apples!
