Description
This flaky apple pie is a comforting dessert that features juicy apples and a buttery crust.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 6 to 8 tablespoons ice water
- 1/2 teaspoon salt
- 6–7 cups apples, peeled, cored, and thinly sliced (Granny Smith and Honeycrisp)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tablespoons all-purpose flour (for filling)
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter (for dotting)
- 1 egg, beaten
- 1 tablespoon milk or cream
- Coarse sugar (optional, for topping)
Instructions
- Begin by combining the all-purpose flour and salt in a large mixing bowl. Next, cut the cold, cubed unsalted butter into the flour using a pastry cutter or a food processor. Your goal is to break down the butter until the mixture resembles coarse crumbs, ensuring that you retain some pea-sized pieces of butter for a flaky texture. Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together. Be cautious not to overwork it; the dough should just hold its shape. Once ready, divide the dough in half, shape each into a disc, wrap them in plastic, and chill for at least one hour.
- While your dough is chilling, it’s time to make the apple filling. In a large bowl, toss together the sliced apples with lemon juice to prevent browning. Then, add the granulated sugar, light brown sugar, your flour, cinnamon, nutmeg, and a pinch of salt. Mix well until the apples are fully coated, then let this mixture sit for about 20 minutes. This resting allows the sugars to draw out the natural juices from the apples, enhancing the overall flavor.
- After chilling the dough, preheat your oven to 400°F (200°C). Take one disc of dough and roll it out on a floured surface to a 12-inch circle. Carefully fit this circle into your 9-inch pie dish. For the top crust, roll out the second dough disc in the same manner. Fill the prepared pie shell with the apple mixture, ensuring even distribution. Dot the filling with small pieces of unsalted butter before covering with the top crust. You can either cover entirely with a solid sheet or create a beautiful lattice design by cutting slits into the rolled dough.
- Brush the top crust with the beaten egg mixed with cream or milk for a shiny appearance. If desired, sprinkle some coarse sugar on top for added sweetness and texture. Place your pie in the preheated oven and bake for 20 minutes. After this, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 35 to 40 minutes. You’re looking for a beautiful golden crust and bubbling filling, which indicates that it’s ready.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack. This cooling step is essential as it helps the filling to set, making slicing easier. Aim for at least 2 hours before serving, but if you can resist, letting it cool overnight is ideal to ensure all the delicious flavors meld together harmoniously.
Notes
Use a mix of sweet and tart apples for a more complex flavor.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: Approx. 320 per slice
- Sodium: 180 mg
- Protein: 2.5 g