Classic Apple Pie Recipe, Just Like Grandma Used to Make
The Flaky Crust
Every delicious apple pie needs a perfect crust that is both flaky and buttery. To achieve this, you will need:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, chilled and diced
- 1/4 to 1/2 cup ice water
To start, mix together the flour and salt in a large mixing bowl. Then, add the diced butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing until the dough forms a ball. Divide the dough into two equal halves, and shape each into a disk. Wrap each disk in plastic wrap and chill in the fridge for at least 30 minutes before rolling out.
The Perfect Filling
A classic apple pie filling is a combination of tart and sweet apples, cinnamon, sugar, and a hint of lemon juice. Here are the ingredients you need:
- 8 cups of thinly sliced, peeled mixed apples (such as Granny Smith and Honeycrisp)
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons all-purpose flour
Preheat your oven to 375 degrees Fahrenheit. In a large bowl, toss the sliced apples with the lemon juice to prevent browning. Then, add the sugars, cinnamon, nutmeg, and salt, and stir until well-combined. Let the mixture sit for at least 10 minutes, until some juice has been released from the apples. Drain off the excess juice, and then sprinkle the flour over the top of the apple mixture. Toss to combine.
Assembling the Pie
Now that you have your crust and your filling, it's time to put them together. Here's what you need to do:
- Roll out one disk of dough on a lightly floured surface until it is about 1/8 inch thick. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides of the dish.
- Pour the apple filling into the prepared crust, dotting the top with small pieces of butter.
- Roll out the other disk of dough to the same thickness as the first. Cut the dough into 1-inch strips, and then weave them together to create a lattice pattern on top of the apple filling.
- Trim the excess dough from the edges of the pie, and crimp them together with a fork or your fingers.
- Brush the top of the pie with a beaten egg, and sprinkle with granulated sugar.
Bake the pie for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool for at least 30 minutes before slicing and serving.
Tips for the Perfect Pie
- Use cold butter and ice water to ensure a flaky crust.
- A mix of tart and sweet apples will give your pie the perfect balance of flavors.
- Let your apple filling sit for at least 10 minutes to release some of the juice before adding the flour.
- Chill your pie in the fridge for at least 30 minutes before baking to help it hold its shape.
- Don't cut into the pie too soon after baking – it needs time to set.
Follow these tips and you'll have a classic apple pie that tastes just like grandma used to make!