americanMediumeggetariannut freesoy free

Apple Pie

Name: Apple Pie
Prep time: 45 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: american
Ingredients: 2.5 cup all-purpose flour; 0.5 tsp salt (for dough); 1 tbsp sugar (for dough); 1 cup butter (cold, unsalted, cubed); 6 tbsp ice water; 6 pcs apple (medium, such as Granny Smith or Honeycrisp, peeled, cored, and thinly sliced); 1 tsp cinnamon powder; 1 pinch nutmeg powder; 1 tbsp lemon juice; 1 pcs egg (beaten for egg wash)

RATING

4.6/5(215)

TASTE SCORE

10/10

A flaky, buttery double crust embracing tender spiced apples. Serve this all-American classic warm from the oven with a scoop of vanilla ice cream. The filling thickens beautifully, balancing sweet and tart in every bite.

PREP

45m

COOK

SERVES

1 SLICE

434 cal

SERVINGS

METHOD · 9 STEPS

prep
Prepare the pie dough.
1.Stir flour, salt, and 1 tbsp sugar in a large bowl.
2.Cut cold butter into flour until mixture resembles coarse crumbs with pea-sized bits.
3.Add ice water 1 tbsp at a time, tossing with a fork after each, just until dough holds together.
TIPKeep butter cold — visible flecks create flaky layers.
rest
Chill the dough.
1.Divide dough in half and shape each into a flat disk.
2.Wrap in plastic tightly and refrigerate at least 1 hour.
TIPChilled dough is easier to roll and won't shrink in the oven.
prep
Make the apple filling.
1.Toss sliced apples with 3/4 cup sugar, 2 tbsp flour, cinnamon, nutmeg, and lemon juice.
2.Mix well and let stand 15 minutes to release juices.
prep
Preheat oven to 425°F (220°C).
Position a rack in the lower third of the oven.
assemble
Roll and fit the bottom crust.
1.Roll one dough disk on a lightly floured surface into a 12-inch circle.
2.Transfer to a 9-inch pie dish and gently press into bottom and sides.
3.Trim edge to 1/2-inch overhang.
assemble
Fill the pie.
1.Spoon apple filling into crust and dot with 1 tbsp butter cubes.
2.Roll the second dough disk into a 12-inch circle and place over filling.
3.Trim top crust to 1-inch overhang, fold under bottom crust edge, and crimp to seal.
prep
Finish the top.
1.Cut several slits in the top crust to vent steam.
2.Brush with beaten egg and sprinkle with coarse sugar.
bake · ~55 min
Bake the pie.
1.Place pie on a baking sheet to catch drips.
2.Bake at 425°F for 20 minutes, then reduce heat to 375°F.
3.Continue baking 30-35 minutes until golden and juices bubble thickly through vents.
TIPIf the crust browns too fast, tent edges with foil.
rest · ~120 min
Cool before slicing.
Let the pie cool on a wire rack at least 2 hours so the filling sets.
TIPCutting too soon causes runny filling — patience rewards you with clean slices.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a mix of tart Granny Smith and sweet Honeycrisp apples for a balanced flavor.
2
Chill the dough for at least 1 hour; cold butter creates flaky layers by steaming in the oven.
3
Let the macerated apples sit for 15 minutes to release juices; don't drain them — the flour thickens the liquid into a silky sauce.
4
Place the pie on a baking sheet during baking to catch any drips and prevent a smoky oven.
5
Tent the edges with foil if they brown too quickly, usually after the first 20 minutes at 425°F.
6
Cool the pie completely for at least 2 hours so the filling sets; slicing warm yields a runny mess.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace the butter in the dough with cold vegan butter or shortening, and use a non-dairy milk wash instead of egg wash. This makes the pie entirely plant-based without sacrificing flakiness.

gluten free

Gluten-free

Substitute a 1-to-1 gluten-free flour blend (with xanthan gum) for all-purpose flour in both dough and filling. Ideal for those with gluten sensitivity while keeping the pie tender.

low sugar

Low-sugar

Reduce the filling sugar to 1/2 cup and use a sugar substitute like erythritol in the dough. Great for diabetics or anyone cutting back on refined sugar.

HEALTH BENEFITS