Classic Apple Pie

Classic Apple Pie

A flaky, buttery crust filled with tender cinnamon-spiced apples. Serve warm with vanilla ice cream or softly whipped cream.

Ingredients

For the pastry

• 2 1/2 cups (315 g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 1 cup (225 g) cold unsalted butter, cut into small cubes
• 6-8 tablespoons ice water
• 1 egg, beaten with 1 tablespoon water, for brushing
• Coarse sugar, for sprinkling (optional)

For the apple filling

• 6-7 medium apples, such as Granny Smith, Honeycrisp, or a mixture
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) packed brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter, cut into small pieces

Instructions

1. Make the pastry. Whisk the flour, sugar, and salt together. Cut in the cold butter until the mixture contains pea-sized pieces. Add the ice water 1 tablespoon at a time, mixing just until the dough holds together.
2. Divide the dough into two discs, one slightly larger than the other. Wrap and refrigerate for at least 1 hour.
3. Prepare the filling. Peel, core, and slice the apples about 1/4 inch thick. Toss them with the sugars, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Let stand for 15 minutes.
4. Heat the oven to 425°F (220°C). Place a baking sheet on the lower rack to catch any drips.
5. Roll the larger dough disc into a 12-inch circle. Fit it into a 9-inch pie dish, leaving a slight overhang. Spoon in the apple filling and its juices, mounding the apples slightly in the center. Dot with butter.
6. Roll out the remaining dough and place it over the filling, or cut it into strips for a lattice top. Trim the edges, seal the crusts together, and crimp. If using a solid top crust, cut several vents.
7. Brush the crust with egg wash and sprinkle with coarse sugar.
8. Bake for 20 minutes. Reduce the temperature to 375°F (190°C) and bake for another 40-50 minutes, until the crust is deep golden and the filling bubbles through the vents. Cover the edges with foil if they brown too quickly.
9. Cool on a rack for at least 3 hours before slicing so the filling can set.

Tips

• A mix of tart and sweet apples gives the filling the best flavor.
• Keep the pastry cold for a crisp, flaky crust.
• The pie keeps covered at room temperature for 2 days or refrigerated for up to 4 days. Warm slices briefly before serving.