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Classic Apple Pie Recipe
Ash Tyrrell

Classic Apple Pie Recipe

I still remember the first time I pulled a truly golden apple pie out of my own oven instead of my grandma's. The smell of cinnamon and warm apples filled my whole kitchen, and I knew I'd finally cracked the code to a classic apple pie recipe that actually works every single time.
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Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour – gives the crust its structure so measure it properly and don't pack it into the cup
  • 1 teaspoon salt – balances the sweetness in every bite of crust
  • 1 tablespoon granulated sugar – adds a faint sweetness and helps the crust brown nicely
  • 1 cup unsalted butter cold and cubed – cold butter is the secret to a flaky, layered crust
  • 6-8 tablespoons ice water – binds the dough without melting the butter so keep it icy cold
  • 6-7 medium apples peeled and sliced – a mix of tart and sweet apples gives the best balanced flavor
  • ¾ cup granulated sugar – sweetens the filling and helps draw out natural apple juices
  • ¼ cup brown sugar – adds a deeper caramel-like note you won't get from white sugar alone
  • 2 tablespoons all-purpose flour – thickens the juices so your filling isn't runny
  • 1 teaspoon ground cinnamon – the classic spice that makes apple pie taste like apple pie
  • ¼ teaspoon ground nutmeg – a small pinch rounds out the warmth of the cinnamon
  • 1 tablespoon fresh lemon juice – keeps the apple slices from browning and brightens the flavor
  • 2 tablespoons unsalted butter cubed – dotted on top of the filling for extra richness
  • 1 egg beaten – used as an egg wash for a glossy, golden crust
  • 1 tablespoon coarse sugar – sprinkled on top for a little crunch and sparkle

Method
 

  1. I combine the flour, salt, and sugar in a large bowl, then cut in the cold cubed butter using a pastry cutter until it looks like coarse crumbs. I add ice water one tablespoon at a time, mixing gently just until the dough comes together. Overworking it here is the biggest mistake I used to make, so I stop as soon as it holds.
  2. I divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least an hour. This resting time relaxes the gluten and keeps the butter firm, which is exactly what gives this apple pie crust recipe its flaky layers. Don't skip this step, even if you're in a hurry.
  3. While the dough chills, I peel, core, and thinly slice my apples, then toss them with lemon juice right away. In a separate bowl, I whisk together the sugars, flour, cinnamon, and nutmeg before pouring it over the apples. I mix everything gently until every slice is coated evenly.
  4. I lightly flour my work surface and roll one dough disc into a circle about two inches wider than my pie dish. I carefully transfer it into the dish, pressing it gently into the corners without stretching it. Stretched dough tends to shrink back during baking, so I take my time here.
  5. I pour the apple filling into the crust, mounding it slightly in the center, and dot it with the cubed butter. Then I roll out the second disc and either lay it whole over the top with slits cut in or weave it into a lattice. I trim the excess dough and crimp the edges to seal everything in.
  6. I brush the top crust with the beaten egg and sprinkle on the coarse sugar for a beautiful golden finish. I bake it at 425°F for 20 minutes, then lower the oven to 375°F and bake for another 35 to 40 minutes. I cover the edges with foil halfway through so they don't burn before the center is done.
  7. I always let my pie cool on a wire rack for at least two hours before slicing it. I know it's tempting to cut in right away, but the filling needs that time to set, or it will run all over the plate. Patience here really does pay off.

Notes

  • I always use a mix of two apple varieties because it gives the filling more depth than just one type ever could.
  • I chill my mixing bowl and butter in the freezer for ten minutes before starting the dough, which makes the crust extra flaky.
  • I never skip resting the dough, since rushed dough always shrinks and cracks on me when I bake it.
  • I place my pie dish on a baking sheet before it goes in the oven, so I don't have to scrub bubbled-over juices later.
  • I let the apples sit in the sugar mixture for about ten minutes before filling the crust, which helps release extra juice I can drain off.