Desserts

Classic Apple Pie

Name: Classic Apple Pie
Total time: 150 min
Yield: 8 servings
Cuisine: Desserts
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon salt; 1 cup (2 sticks) cold unsalted butter, cubed; 6 to 8 tablespoons ice water; 3 lbs baking apples (mix of Granny Smith and Honeycrisp), peeled and sliced 1/4 inch thick; 3/4 cup granulated sugar, for filling; 2 tablespoons all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon lemon juice; 1 egg, beaten, for egg wash; 1 tablespoon coarse sugar, for topping

The all-American double-crust apple pie with a flaky, golden butter crust and a spiced, tender-but-not-mushy apple filling.

150 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Make the crust: whisk the flour, 1 tablespoon sugar, and salt, then cut in the cold butter with a pastry cutter until the largest pieces are pea-sized. Drizzle in ice water a tablespoon at a time, tossing, until the dough just holds together when squeezed. Divide in two, shape into disks, wrap, and chill at least 1 hour.

2
Toss the sliced apples with the 3/4 cup sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated, then let sit 15 minutes so the apples release some juice.
3
Preheat the oven to 425°F. On a floured surface, roll one disk into a 12-inch circle and fit it into a 9-inch pie plate, leaving the overhang. Mound the apple filling inside, packing it tightly since the apples will shrink.
4
Roll the second disk and lay it over the top, or cut into strips for a lattice. Trim the overhang to 1 inch, fold the edges under, and crimp decoratively to seal. Cut a few vents in a solid top crust to release steam.
5
Brush the crust with egg wash and sprinkle with coarse sugar. Bake at 425°F for 20 minutes, then reduce to 375°F and bake 35 to 45 minutes more until the crust is deep golden and the filling bubbles thickly through the vents.
6
Cool the pie on a rack for at least 3 hours before slicing so the filling sets; serve warm or at room temperature, ideally with a scoop of vanilla ice cream.

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