Apple Pie Recipe

Apple pie is a timeless dessert that’s synonymous with comfort and tradition. With its buttery, golden crust and a warm, spiced apple filling, it’s a true crowd-pleaser. This recipe breaks down the process step by step, so you can create a perfect homemade apple pie from scratch. Whether you’re serving it at a holiday feast or enjoying it as a cozy treat, this classic dessert never fails to delight.

Equipment:

• 9-inch pie dish
• Mixing bowls
• Rolling pin
• Peeler and knife or apple corer/slicer
• Pastry brush
• Cooling rack

Ingredients:

For the Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup unsalted butter, cold and cubed
• 6-8 tablespoons ice water

For the Filling:

• 6-7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces

For the Topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional)

Instructions:

1. Make the Crust
   In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
2. Prepare the Filling
   In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated.
3. Assemble the Pie
   Preheat your oven to 400°F (200°C). Roll out one dough disk on a floured surface into a 12-inch circle. Fit it into the pie dish, allowing the excess to hang over the edges. Add the apple filling, arranging it evenly. Dot the filling with the small pieces of butter.
4. Top the Pie
   Roll out the second dough disk and lay it over the filling. Trim the excess dough, leaving about 1 inch overhang. Fold the edges under and crimp to seal. Cut slits in the top crust to allow steam to escape. Brush the crust with beaten egg and sprinkle with coarse sugar, if desired.
5. Bake
   Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
6. Cool and Serve
   Let the pie cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

Presentation Ideas:

• Serve slices on dessert plates with a drizzle of caramel sauce.
• Add a sprinkle of powdered sugar for a festive touch.

Tips:

• Use a mix of tart and sweet apples for a balanced flavor.
• Chill the dough thoroughly to ensure a flaky crust.
• For an extra decorative touch, create a lattice pattern with the top crust.
• Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Making a homemadeapple pie is a rewarding experience that fills your kitchen with the comforting aroma of baked apples and spices. This classic dessert is perfect for any occasion and will impress family and friends with its delicious flavors and beautiful presentation. Enjoy a slice of this quintessential treat and savor the taste of tradition!

Apple Pie Recipe

Learn how to make a classic apple pie with a flaky crust and sweet, cinnamon-spiced apple filling. Perfect for holidays, family gatherings, or anytime dessert cravings strike!

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Equipment

• 9-inch pie dish
• Mixing bowls
• Rolling Pin
• Peeler and knife or apple corer/slicer
• Pastry brush
• Cooling rack

Ingredients

  

• For the Crust:
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup unsalted butter cold and cubed
• 6-8 tablespoons ice water
• For the Filling:
• 6-7 medium apples Granny Smith, Honeycrisp, or a mix, peeled, cored, and sliced
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter cut into small pieces
• For the Topping:
• 1 egg beaten (for egg wash)
• 1 tablespoon coarse sugar optional

Instructions

 

• Make the Crust
• In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
• Prepare the Filling
• In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated.
• Assemble the Pie
• Preheat your oven to 400°F (200°C). Roll out one dough disk on a floured surface into a 12-inch circle. Fit it into the pie dish, allowing the excess to hang over the edges. Add the apple filling, arranging it evenly. Dot the filling with the small pieces of butter.
• Top the Pie
• Roll out the second dough disk and lay it over the filling. Trim the excess dough, leaving about 1 inch overhang. Fold the edges under and crimp to seal. Cut slits in the top crust to allow steam to escape. Brush the crust with beaten egg and sprinkle with coarse sugar, if desired.
• Bake
• Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
• Cool and Serve
• Let the pie cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.