Classic Apple Pie Recipe
Tender, cinnamon-kissed apples. The kind of aroma that basically sells your house, if you were into that. You’ll get pro-level results without pastry-school drama, and yes—this slices clean, looks gorgeous, and tastes like nostalgia with a glow-up.
Ingredients
Pie crust (double crust):
- 2 1/2 cups 300 g all-purpose flour
- 1 cup 226 g cold unsalted butter, cut into 1/2-inch cubes
- 1 tbsp granulated sugar
- 1 tsp fine sea salt
- 6 –8 tbsp ice water start with 6, add more as needed
Apple filling:
- 6 –7 cups peeled cored, thinly sliced apples (about 6–8 medium; mix Granny Smith + Honeycrisp or Braeburn)
- 3/4 cup 150 g granulated sugar
- 1/4 cup 50 g light brown sugar, packed
- 2 tbsp lemon juice
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice optional but awesome
- 1/4 tsp fine sea salt
- 3 tbsp cornstarch or 1/4 cup flour
- 2 tsp vanilla extract
To finish:
- 1 egg + 1 tbsp water egg wash
- 1 –2 tbsp coarse sugar for sprinkling optional
- 1 tbsp cold butter cut into small bits (to dot the filling)
Instructions
- Make the dough: In a large bowl, whisk flour, sugar, and salt.Cut in the cold butter with a pastry cutter (or pulse in a food processor) until pea-sized bits form. Drizzle in 6 tbsp ice water and mix just until it holds together when pinched. Add up to 2 tbsp more water if needed. Divide into two disks, wrap, and chill for 1 hour.
- Prep the apples: Toss sliced apples with lemon juice, sugars, spices, salt, and cornstarch. Let it sit for 15 minutes to draw out juices.
- Quick sauté (pro move): In a large skillet over medium heat, cook the apple mixture 5–7 minutes until slightly softened and the juices look glossy and thick. Stir in vanilla.Spread on a sheet pan to cool completely. This prevents the dreaded gap under the top crust.
- Roll the bottom crust: On a lightly floured surface, roll one dough disk to a 12-inch circle. Fit into a 9-inch pie dish, letting excess hang over.Chill 15 minutes.
- Fill it up: Add cooled apples, mounding slightly in the center. Dot with the cold butter bits.
- Top crust time: Roll the second disk to about 12 inches. Either lay on whole (cut 4–6 vents) or slice into strips for a lattice.Trim excess to about 1 inch beyond the rim.
- Crimp and chill: Fold top and bottom crust edges together and crimp firmly. Brush with egg wash, sprinkle with coarse sugar, and refrigerate 20–30 minutes. Cold pastry = flaky pastry.
- Preheat and bake hot: Heat oven to 425°F (220°C).Place a foil-lined baking sheet on the middle rack to catch drips. Bake pie for 20 minutes at 425°F.
- Finish at lower temp: Reduce to 375°F (190°C) and bake 35–45 minutes more, until the crust is deep golden and thick juices bubble at the edges. Tent loosely with foil if browning too fast.
- Rest like a champ: Cool at least 3 hours before slicing.The filling sets as it cools, so yes—waiting is part of the recipe (sorry, not sorry).
