Description
Craving a classic dessert that’s perfect for any occasion? Apple Pie delivers a flaky, buttery crust encasing a sweet-tart apple filling, spiced with cinnamon and nutmeg. This intermediate-level recipe, with a total time of 3 hours 30 minutes, yields a golden, aromatic pie that’s ideal for Thanksgiving, holidays, or cozy gatherings.
Ingredients
Dough
- 2 ½ cups all-purpose flour: Forms the flaky crust base.
- 4 teaspoons sugar: Adds subtle sweetness to the crust.
- ¼ teaspoon fine salt: Enhances flavor.
- 14 tablespoons (1¾ sticks) cold unsalted butter, diced: Creates a flaky, tender texture.
- 1 large egg, lightly beaten with 2 tablespoons cold water: Binds the dough.
Filling
- 2 tablespoons freshly squeezed lemon juice: Prevents browning and adds tang.
- 3 pounds baking apples (e.g., Golden Delicious, Cortland, or Mutsu): Provides sweet-tart flavor and texture.
- ⅔ cup sugar, plus more for sprinkling: Sweetens the filling and crust.
- ¼ cup (½ stick) unsalted butter: Adds richness to the filling.
- ¼ teaspoon ground cinnamon: Brings warm spice.
- Generous pinch of ground nutmeg: Enhances depth.
- 1 large egg, lightly beaten: For egg wash, creates a golden crust.
Why These Ingredients Matter
- Apples: Baking varieties hold shape and balance sweet-tart flavors.
- Butter and Flour: Ensure a flaky, tender crust and rich filling.
- Cinnamon and Nutmeg: Add warm, aromatic notes.
- Egg Wash: Promotes a glossy, golden finish.
Substitutions and Variations
- Apples: Use Granny Smith, Honeycrisp, or a mix for varied flavor; adjust sugar if using tart apples.
- Butter: Swap with plant-based butter for vegan or shortening for a different crust texture.
- Egg: For vegan, use 1 tablespoon flaxseed + 3 tablespoons water for dough; use plant-based milk for egg wash.
- Flour: Use gluten-free 1:1 flour for gluten-free crust (may be less flaky).
- Sugar: Replace with brown sugar or maple syrup in the filling for deeper flavor.
- Vegan Option: Use plant-based butter, flax egg, and milk wash.
- Gluten-Free: Use gluten-free flour and ensure spices are gluten-free.
- Flavor Variations:
- Caramel Apple Pie: Add ¼ cup caramel sauce to the filling.
- Spiced Apple Pie: Add ¼ teaspoon ground ginger or cloves.
- Nutty Apple Pie: Mix ½ cup chopped pecans or walnuts into the filling.
- Cheddar Crust Pie: Add ½ cup shredded cheddar to the dough for a savory twist.
- Cranberry Apple Pie: Add ½ cup dried cranberries to the filling.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 ½ cups flour, 4 teaspoons sugar, ¼ teaspoon salt, 14 tablespoons butter, 1 egg, 2 tablespoons water (for dough); 2 tablespoons lemon juice, 3 pounds apples, ⅔ cup sugar, ¼ cup butter, ¼ teaspoon cinnamon, pinch nutmeg, 1 egg (for filling).
- Dice butter and keep cold; prepare a 9-inch pie pan and baking sheet.
Tip: Keep butter and water cold for a flaky crust; choose firm baking apples to hold shape.
Step 2: Make the Dough
- By Hand: In a medium bowl, whisk 2 ½ cups flour, 4 teaspoons sugar, and ¼ teaspoon salt. Work in 14 tablespoons cold diced butter with your fingers until it resembles coarse cornmeal with bean-sized butter bits. If warm, refrigerate for 10 minutes. Add 1 egg beaten with 2 tablespoons cold water; stir with a fork until dough forms. Add up to 1 tablespoon more water if dry.
- By Food Processor: Pulse flour, sugar, and salt. Add butter and pulse ~10 times until coarse with butter bits. Add egg mixture and pulse 1-2 times until just combined (avoid forming a ball). Bring dough together by hand.
- Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Tip: Handle dough minimally to keep butter cold; refrigerate if it softens during prep.
Step 3: Prepare the Filling
- In a medium bowl, toss 3 pounds peeled, cored, and wedged apples (each half cut into 4 wedges) with 2 tablespoons lemon juice.
- Add ⅔ cup sugar and toss to coat evenly.
- In a large skillet, melt ¼ cup butter over medium-high heat. Add apples and cook, stirring, until sugar dissolves and mixture simmers, about 2 minutes.
- Cover, reduce heat to medium-low, and cook until apples soften and release juices, about 7 minutes.
- Strain apples in a colander over a bowl to collect juices. Shake to extract liquid.
- Return juices to the skillet and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- Toss apples with reduced juice, ¼ teaspoon cinnamon, and a pinch of nutmeg. Cool completely.
Tip: Cool filling to prevent a soggy crust; make filling up to 2 days ahead and refrigerate.
Step 4: Roll and Assemble
- Divide chilled dough in half. On a lightly floured surface, roll each half into an 11- to 12-inch disc.
- Layer dough between parchment or wax paper on a baking sheet and refrigerate for 10 minutes.
- Place one disc in a 9-inch pie pan, trimming to ½ inch beyond the edge.
- Add cooled apple filling, mounding slightly in the center.
- Brush edges of bottom dough with beaten egg.
- Place second disc over the filling, fold top dough under bottom dough, and press to seal. Flute edges as desired.
- Brush top with egg and sprinkle with sugar. Pierce top several times for steam vents.
- Refrigerate pie for 15 minutes.
Tip: Roll dough evenly; chill before assembling to maintain flakiness.
Step 5: Bake
- Preheat oven to 375°F (190°C) with a rack in the lower third.
- Place pie on a baking sheet and bake until crust is golden, about 50 minutes.
- Cool on a rack before serving.
Tip: Use a baking sheet to catch drips; cover edges with foil if browning too quickly.
Step 6: Serve
- Serve warm or at room temperature, sliced into 6-8 wedges.
- Pair with vanilla ice cream, whipped cream, or cheddar cheese for a classic touch.
Tip: Let pie cool for at least 1 hour to set the filling; reheat slices briefly if serving warm.