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Apple Pie

Apple Pie

Apple Pie is a classic dessert that’s perfect for any occasion, especially during the fall when apples are at their peak. Here’s a traditional recipe for a homemade apple pie with a buttery, flaky crust and a delicious apple filling.

Ingredients:

For the Crust:

  • 2 1/2 cups (320 g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (230 g) unsalted butter, cold and cut into small cubes
  • 1/4 to 1/2 cup (60-120 ml) ice water

For the Filling:

  • 6-7 cups (about 6-7 medium apples) peeled, cored, and sliced apples (Granny Smith, Honeycrisp, or a mix)
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (55 g) packed light brown sugar
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice (optional)
  • 1/4 tsp salt
  • 2 tbsp all-purpose flour
  • 1 tbsp unsalted butter, cut into small pieces

For the Egg Wash:

  • 1 large egg
  • 1 tbsp milk

Optional Topping:

  • Coarse sugar for sprinkling on top

Instructions:

  1. Prepare the Crust:
  • In a large bowl, whisk together the flour, salt, and sugar.
  • Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  • Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together.
  • Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  1. Prepare the Filling:
    • In a large bowl, combine the sliced apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, allspice (if using), salt, and flour. Toss to coat the apples evenly. Let sit for about 15 minutes to allow the flavors to meld.
  2. Preheat Oven:
    • Preheat your oven to 425°F (220°C).
  3. Assemble the Pie:
    • On a lightly floured surface, roll out one disk of dough to fit a 9-inch (23 cm) pie dish, leaving about a 1-inch overhang. Transfer the dough to the pie dish.
    • Fill the crust with the apple mixture, mounding slightly in the center. Dot with small pieces of butter.
    • Roll out the second disk of dough to cover the pie. Place it over the apples. Trim excess dough, leaving about a 1-inch overhang. Fold the edges under and crimp to seal.
    • Cut a few slits in the top crust to allow steam to escape.
  1. Egg Wash and Topping:
    • In a small bowl, whisk together the egg and milk. Brush the top crust with the egg wash.
    • Sprinkle with coarse sugar if desired.
  2. Bake:
    • Bake the pie in the preheated oven at 425°F (220°C) for 20 minutes.
    • Reduce the temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
  3. Cool:
    • Allow the pie to cool on a wire rack for at least 2 hours before serving. This helps the filling to set.

Serving:

Serve the apple pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy your homemade apple pie! It’s a timeless dessert that’s sure to impress.

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