There’s nothing more comforting than the smell of a freshly baked apple pie wafting through the kitchen. This classic dessert is made with a flaky, buttery crust and a perfectly spiced apple filling that hits all the right notes of sweet, tart, and cinnamon-rich goodness.
Whether you’re celebrating a holiday, hosting Sunday lunch, or just craving a slice of something nostalgic—this pie is always the right choice.
🍎 Ingredients
For the Filling:
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6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
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¾ cup granulated sugar
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¼ cup light brown sugar
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2 tbsp all-purpose flour
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1 tbsp lemon juice
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp salt
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1 tsp vanilla extract
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2 tbsp butter, cut into small cubes
For the Crust:
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2 ½ cups all-purpose flour
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1 tsp salt
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1 tbsp sugar (optional)
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1 cup (2 sticks) cold unsalted butter, cubed
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6–8 tbsp ice water
For Finishing:
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1 egg (for egg wash)
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1 tbsp milk
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Optional: coarse sugar for sprinkling
🥣 Instructions
1. Make the Pie Crust
In a large bowl, mix flour, salt, and sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide in two, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the Filling
In a large bowl, combine the sliced apples with sugars, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss until evenly coated and set aside to let the flavors blend.
3. Assemble the Pie
Preheat the oven to 400°F (200°C). Roll out one dough disc on a floured surface and place it in a 9-inch pie dish. Fill with the apple mixture and dot with butter cubes. Roll out the second dough disc and place it over the filling (as a solid top or lattice). Trim excess dough and crimp the edges.
4. Brush and Bake
Whisk the egg and milk together for an egg wash. Brush the top crust and sprinkle with coarse sugar if desired. Cut a few slits in the top crust for steam to escape (if not using a lattice).
Bake at 400°F for 20 minutes, then reduce the temperature to 350°F (175°C) and bake another 35–40 minutes, until the crust is golden brown and the filling is bubbling.
5. Cool and Serve
Let the pie cool for at least 2 hours before slicing. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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