Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1 teaspoon salt
- 1 tablespoon granulated sugar (for crust)
- 6 to 8 tablespoons ice water
- 6–7 large Granny Smith or Honeycrisp apples, peeled and sliced
- 3/4 cup granulated sugar (for filling)
- 2 tablespoons all-purpose flour (for thickening)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small bits
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- Step 1: Prepare the Pie Crust. In a large bowl, mix the flour, salt, and one tablespoon of sugar. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it looks like coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough just holds together. Divide the dough into two disks, wrap them in plastic, and refrigerate for at least 30 minutes.
- Step 2: Prepare the Apple Filling. Peel, core, and slice your apples into thin wedges. In a large mixing bowl, toss the apple slices with the lemon juice, 3/4 cup sugar, two tablespoons of flour, cinnamon, and nutmeg. Ensure all the apple slices are evenly coated with the spice mixture.
- Step 3: Roll Out the Dough. On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie plate. Carefully place it into the plate. Pour the apple filling into the crust, piling them slightly higher in the center. Dot the top of the apples with the small bits of butter.
- Step 4: Top and Seal the Pie. Roll out the second disk of dough and place it over the apples. Trim any excess dough and crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape. Whisk the egg and one tablespoon of water together, then brush the top of the crust with the egg wash.
- Step 5: Bake to Perfection. Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips and bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
- Step 6: Cool and Set. Remove the pie from the oven and place it on a wire rack. It is crucial to let the pie cool for at least 2 hours before slicing. This allows the juices to thicken so the filling doesn’t run out when you cut into it.
- Cook Time: 95 minutes
- Diet: Vegetarian