Prep Time 50 minutes
Cook Time 1 hour
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter cold and cut into small cubes
- 6-8 tablespoons ice water
- 6-7 medium-sized apples Granny Smith or a mix of sweet and tart varieties, peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter cut into small pieces
- 1 egg beaten (for egg wash)
- 1 tablespoon granulated sugar for sprinkling
Instructions
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Preheat your oven to 375°F (190°C).
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combine the all-purpose flour and salt in a large mixing bowl. Add the cold cubed butter to the bowl. Cut the butter into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
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Gradually add the ice water, one tablespoon at a time, and mix the dough with a fork until it just comes together. Be careful not to overmix. If the dough is still crumbly, add more water, one tablespoon at a time.
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Divide the dough into two equal portions. Shape each portion into a disk and wrap them separately in plastic wrap. Refrigerate for at least 30 minutes.
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combine the sliced apples, granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, salt, and lemon juice in a large bowl. Toss until the apples are evenly coated with the mixture.
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Roll out one portion of the dough on a lightly floured surface until it's about 1/8 inch thick. Carefully transfer the rolled-out dough to a 9-inch pie dish, gently pressing it against the bottom and sides.
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Spoon the apple filling into the pie crust, distributing it evenly. Dot the top of the filling with small pieces of butter.
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Roll out the second portion of dough and place it over the filling. You can either cover the entire pie with a full crust or create a lattice pattern by cutting the dough into strips and weaving them over the filling.
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Trim any excess dough and crimp the edges to seal the pie. Cut a few slits on the top crust to allow steam to escape while baking.
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Brush the top crust with beaten egg wash and sprinkle granulated sugar over it for a golden and slightly sweet crust.
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Place the pie on a baking sheet to catch any drips and bake in the preheated oven for about 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
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Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving. This will allow the filling to set.
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Serve the classic apple pie warm or at room temperature. You can enjoy it as is or pair it with a scoop of vanilla ice cream or whipped cream for an extra treat.
