Made 4 apple pies – Delicious Recipes

For the Pie Crust:
- 5 cups all-purpose flour
- 2 cups unsalted butter, chilled and cubed
- 2 tsp salt
- 4 tbsp granulated sugar
- 1 cup ice water
For the Apple Filling:
- 12-14 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
- 2 cups granulated sugar
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 4 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- Juice of 2 lemons
- 1/2 cup unsalted butter, cut into small cubes
For Assembly:
- 2 large eggs, beaten (for egg wash)
- 4 tbsp granulated sugar (for sprinkling)
- 4 tsp ground cinnamon (for sprinkling)

Mix the Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar. Add the cubed butter to the bowl.
Cut in the Butter: Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Make sure to leave some pea-sized pieces of butter, as they help create a flaky crust.
Add Ice Water: Gradually add the ice water, one tablespoon at a time, and mix just until the dough starts to come together. The dough should be moist but not sticky.
Divide and Chill: Divide the dough into 8 equal portions, as you will need 2 crusts for each pie (top and bottom). Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Slice the Apples: In a large bowl, toss the sliced apples with the lemon juice to prevent browning.
Combine with Sugars and Spices: In a separate bowl, mix the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and cloves. Sprinkle this mixture over the apples and toss to coat evenly.
Let it Rest: Allow the apples to sit for 15 minutes to release their juices and absorb the flavors.

Preheat the Oven: Preheat your oven to 425°F (220°C).
Roll the Dough: On a floured surface, roll out each disk of dough into a circle about 1/8-inch thick. Line the bottoms of four 9-inch pie pans with half of the rolled dough circles, leaving some overhang around the edges.
Fill the Pies: Divide the apple mixture evenly among the pie crusts. Dot the tops of the apples with small cubes of butter for added richness.
Top the Pies: Place the remaining rolled-out dough over the apples. Trim the excess dough, leaving about 1 inch overhanging. Fold the edges under and crimp to seal.

Create Vents: Use a sharp knife to cut 3-4 small slits in the top crust of each pie to allow steam to escape during baking.
Apply Egg Wash: Brush the tops of the pies with the beaten egg to give them a golden color. Sprinkle with a mixture of sugar and cinnamon for extra flavor and crunch.

Bake: Place the pies on the middle rack of the preheated oven. Bake for 20 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and bake for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Cool: Remove the pies from the oven and let them cool on a wire rack for at least 2 hours. This allows the filling to set.

Serve: Slice the pies and serve warm or at room temperature. These apple pies are delicious on their own or with a scoop of vanilla ice cream or a dollop of whipped cream.

To Store: Cover the cooled pies with plastic wrap or aluminum foil and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To Freeze: Wrap the baked and cooled pies tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator and warm in a 350°F (175°C) oven for about 20 minutes.

For a crispier bottom crust, place a baking sheet on the oven rack while preheating. Bake the pies on this heated sheet.
Mix different apple varieties for a more complex flavor.
Adjust the sugar and spices to taste, especially if using sweeter apple varieties.

Enjoy these classic homemade apple pies, perfect for family gatherings, holidays, or just a sweet treat!