Description
This classic apple pie features a flaky crust and a deliciously spiced apple filling. It’s the perfect dessert for any occasion, especially during the fall season.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
- 6 to 8 apples (Granny Smith or Honeycrisp), peeled and sliced
- 3/4 cup sugar
- 2 teaspoons cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, to dot
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the ice water, a tablespoon at a time, until the dough forms a ball. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 4 hours or overnight.
- Roll out one half of the dough on a floured surface to fit a 9-inch pie plate. Place the crust in the pie plate and fill with sliced apples.
- In a bowl, mix the sugar, cinnamon, lemon juice, and flour. Sprinkle over the apples and dot with butter.
- Roll out the second half of the dough and place over the filling. Seal and cut slits in the top crust to allow steam to escape. Brush with beaten egg.
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 35 to 45 minutes, or until apples are soft and the crust is golden brown.
- Cool on a wire rack before serving.
Notes
- For a sweeter pie, use a mix of sweet and tart apples.
- Serve warm with vanilla ice cream for an extra treat.
- Store leftovers covered at room temperature for up to 2 days.
Keywords: apple pie, classic apple pie, homemade apple pie, fall desserts, apple desserts