Classic Homemade Apple Pie

Instructions

Make the Pie Crust

1. In a large bowl, whisk together flour, sugar, and salt.
2. Add the cold butter cubes and cut them into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Don’t overmix.
4. Divide the dough into two discs (one slightly larger for the bottom), wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Prepare the Apple Filling

5. Peel, core, and slice the apples into ¼-inch thick slices.
6. In a large bowl, combine the sliced apples with both sugars, flour, cornstarch, cinnamon, nutmeg, allspice, salt, lemon juice, and vanilla extract.
7. Toss everything together until the apples are evenly coated.
8. Let the mixture sit for 15-20 minutes while you roll out the crust. This helps release some juice.

Assemble the Pie

9. Preheat your oven to 400°F (200°C).
10. On a lightly floured surface, roll out the larger disc of dough into a 12-inch circle.
11. Transfer the dough to a 9-inch pie dish, letting the excess hang over the edges.
12. Pour the apple filling into the crust, mounding it slightly in the center.
13. Dot the filling with the small pieces of butter.
14. Roll out the second disc of dough into an 11-inch circle for the top crust.

Create the Top Crust

15. For a full top crust: Place the rolled dough over the filling, trim excess to 1 inch, fold edges under, and crimp. Cut several slits for venting.
16. For a lattice top: Cut the dough into ¾-inch wide strips. Weave them over the filling in a lattice pattern, trimming excess and crimping the edges.

Apply Egg Wash and Bake

17. Beat the egg with milk to create an egg wash.
18. Brush the egg wash over the entire top crust.
19. Sprinkle with coarse sugar for a sparkly, sweet finish.
20. Place the pie on a baking sheet (to catch drips) and bake at 400°F for 20 minutes.
21. Reduce temperature to 375°F (190°C) and continue baking for 35-45 minutes more, until the crust is golden brown and the filling is bubbling.
22. If the edges brown too quickly, cover them with aluminum foil or a pie shield.

Cool and Serve

23. Remove the pie from the oven and let it cool on a wire rack for at least 3-4 hours before slicing. This allows the filling to set properly.
24. Serve at room temperature or slightly warm with vanilla ice cream or whipped cream.

Tips for the Perfect Apple Pie

Choosing Apples:

• Use a mix of tart and sweet apples for the best flavor
• Granny Smith apples hold their shape well and provide tartness
• Honeycrisp, Braeburn, or Jonathan apples add sweetness
• Avoid Red Delicious or McIntosh as they become too mushy

Crust Success:

• Keep all ingredients cold for the flakiest crust
• Don’t overwork the dough – it should be slightly shaggy
• Chill the dough thoroughly before rolling
• Use parchment paper under the dough for easier rolling

Preventing a Soggy Bottom:

• Brush the bottom crust with egg white before adding filling
• Use both flour and cornstarch in the filling to thicken juices
• Bake on the lower oven rack for better bottom browning
• Let the pie cool completely so the filling sets

Make-Ahead Tips:

• Pie crust can be made 2 days ahead and refrigerated
• Unbaked pie can be frozen for up to 3 months
• Bake frozen pie at 400°F for 15 minutes, then reduce to 375°F and add 15-20 minutes to baking time

Storage: Store covered at room temperature for 2 days or refrigerate for up to 5 days. Reheat individual slices in the oven at 350°F for 10 minutes.

Serving Size

Makes one 9-inch pie (serves 8-10)

This classic apple pie is the quintessential American dessert – perfect for Thanksgiving, holidays, or any day you want to fill your home with the irresistible aroma of cinnamon and baked apples!