Classic Apple Pie
Ingredients
1. For the Crust:
Flour: 2 ½ cups all-purpose flour.
Cold Butter: 1 cup (unsalted, chilled, and cubed).
Salt: 1 teaspoon.
Sugar: 1 tablespoon.
Ice Water: 4 to 8 tablespoons (as needed to bind the dough).
2. For the Filling:
Apples: 6–7 large apples (peeled, cored, and sliced). Granny Smith is recommended for its tartness and firm texture.
Sugar: ½ cup granulated sugar + ½ cup brown sugar.
Flour: 2 tablespoons (to thicken the juices).
Cinnamon: 1 tablespoon.
Lemon Juice: 1 tablespoon (to prevent browning).
Butter: 2 tablespoons (to dot on top of the filling).
Preparation Steps
Make the Crust:
Mix flour, salt, and sugar. Cut in the cold butter cubes using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add ice water until the dough comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the Filling:
In a large bowl, toss the sliced apples with both sugars, flour, cinnamon, and lemon juice until evenly coated.
Assemble the Pie:
Roll out the first disk of dough and place it into your pie dish.
Pour the apple filling over the bottom crust and place small dots of butter on top of the apples.
Roll out the second disk and cover the pie. Crimp the edges to seal (as seen in the photo) and cut small slits in the top to let steam escape.
Bake:
Optional: Brush the top with an egg wash and sprinkle with a bit of sugar for extra crunch.
Bake in a preheated oven at 190–200°C (375–400°F) for 45–50 minutes until the crust is deep golden brown and the filling is bubbling.
Pro Tip
Let the pie cool completely (about 2–3 hours) before slicing. This allows the juices to set so the filling doesn’t run out when you cut it.
