Description
This Homemade Apple Pie recipe delivers a classic dessert with a flaky, buttery crust and a perfectly spiced apple filling. Featuring a blend of Granny Smith and Honeycrisp apples, cinnamon, nutmeg, and a golden egg-washed crust, this pie is a timeless treat ideal for any occasion. The process involves preparing a cold butter dough, a spiced apple mix, and baking to golden perfection for a comforting and delicious dessert.
Ingredients
Scale
Pie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
Filling
- 6 to 8 medium-sized apples (a mix of Granny Smith and Honeycrisp recommended)
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour (for filling)
- 1 tablespoon butter, diced (for topping)
Topping
- 1 egg (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, combine 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Cut in chilled, diced butter using a pastry cutter or fork until the mixture resembles coarse crumbs, ensuring small pea-sized bits of butter remain.
- Add Ice Water: Gradually add ice water one tablespoon at a time, mixing gently until the dough just comes together into a ball. Avoid overworking. Divide dough into two equal portions, shape into discs, wrap tightly with plastic wrap, and refrigerate for at least 1 hour to chill and firm up.
- Prepare the Filling: Peel, core, and thinly slice the apples. In a large bowl, toss apple slices with ¾ cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 2 tablespoons flour to evenly coat and combine the mixture.
- Preheat Oven: Heat your oven to 425°F (220°C) to ensure it’s ready for baking the pie and developing a crisp crust.
- Roll Out Dough: On a floured surface, roll one dough disc into a circle large enough to fit a 9-inch pie pan with some overhang. Transfer the dough to the pan, gently pressing it down and letting the excess hang over the edges.
- Fill the Pie: Pour the apple filling into the crust-lined pan evenly. Scatter the 1 tablespoon of diced butter on top of the apples to enhance richness during baking.
- Top the Pie: Roll out the second dough disc into a circle to cover the pie. Place it over the filling and trim excess dough. Seal and flute the edges neatly using your fingers or a fork. Cut several slits in the top crust to allow steam to escape while baking.
- Apply Egg Wash: Beat the egg in a small bowl and brush it evenly over the top crust for a shiny, golden finish once baked.
- Bake: Place the pie on the middle rack and bake at 425°F (220°C) for 15 minutes to set the crust. Then, reduce oven temperature to 350°F (175°C) and bake for an additional 35-45 minutes, or until the crust is golden and the filling bubbles and apples are tender.
- Cool: Remove the pie from the oven and allow it to cool on a wire rack for 20-30 minutes before slicing and serving to set the filling and enhance flavor.
Notes
- Use a mix of tart (Granny Smith) and sweet (Honeycrisp) apples for balanced flavor and texture.
- Keep the butter and water cold to ensure a flaky crust.
- Chilling the dough before rolling prevents shrinking during baking.
- Cutting slits in the top crust is important to release steam and avoid sogginess.
- Allow the pie to cool before cutting to let the filling set.
