Description
This Classic Apple Pie recipe delivers a perfectly flaky crust filled with a sweet, cinnamon-spiced apple filling. Ideal for any occasion, especially festive holidays like Thanksgiving, it combines tart Granny Smith and sweet Honeycrisp apples for a balanced flavor that’s both comforting and delicious. The pie is baked to golden perfection with an egg wash glaze and optional coarse sugar topping for a beautiful finish.
Ingredients
Scale
Pie Crust
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cut into cubes
- 6–8 tablespoons ice water
Apple Filling
- 6–7 cups peeled, cored, and thinly sliced apples (Granny Smith and Honeycrisp)
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 tablespoons all-purpose flour
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
Egg Wash
- 1 egg, beaten
- 1 tablespoon milk
- Coarse sugar (optional, for sprinkling)
Instructions
- Prepare the pie dough: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold, cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add ice water, mixing gently until the dough holds together. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat the oven: Set the oven to 425°F (220°C) to prepare for baking.
- Make the apple filling: In a separate large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract until well combined.
- Roll out the bottom crust: On a lightly floured surface, roll out one disc of chilled dough into a circle slightly larger than your 9-inch pie dish. Transfer it carefully to the pie dish, gently pressing it to fit without stretching.
- Add filling and butter: Pour the apple mixture into the prepared crust and evenly dot the filling with the small pieces of unsalted butter.
- Top crust and decorate: Roll out the second dough disc and cover the filling. Trim the edges and crimp them together with the bottom crust to seal. Cut slits on the top crust to allow steam to escape or create a decorative lattice crust.
- Apply egg wash and sugar: Mix the beaten egg with milk and brush this egg wash evenly over the top crust. Optionally sprinkle coarse sugar for added texture and sparkle.
- Bake the pie: Place the pie on a baking sheet and bake at 425°F (220°C) for 20 minutes. Then lower the oven temperature to 375°F (190°C) and continue baking for an additional 35–40 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool before serving: Remove the pie from the oven and allow it to cool for at least 2 hours to let the filling set properly for easier slicing and optimal flavor.
Notes
- For a deeper flavor in the filling, add a splash of apple cider or use brown butter instead of regular butter.
- You can prepare the pie crust and apple filling a day in advance and keep them refrigerated. Assemble and bake the pie just before serving for convenience.
