Apple Pie
A comforting and nostalgic classic dessert featuring a flaky crust and a sweet-tart apple filling, perfect for any occasion.
Ingredients
For the pie crust
- 2 cups all-purpose flour
- 1 cup unsalted butter chilled and cut into chunks
- 1/2 teaspoon salt for balancing flavors
- 6-8 tablespoons cold water
For the filling
- 6 cups sliced apples a mix of sweet and tart apples, such as Granny Smith and Honeycrisp
- 3/4 cup granulated sugar adjust to taste
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice to enhance apple flavor
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and peel the apples, then slice them into thin pieces.
- In a mixing bowl, combine the sliced apples with sugar, cinnamon, nutmeg, and lemon juice. Let sit to release juices.
- In another bowl, mix flour and salt together. Cut in butter until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until just combined, then shape the dough into a ball.
Cooking
- Roll out the dough on a floured surface until it’s about 1/8 inch thick.
- Transfer the rolled dough to a pie dish, covering the bottom and sides.
- Fill the crust with the apple mixture, spreading it evenly.
- Roll out a second dough layer and place it over the filling. Pinch the edges to seal and cut slits for ventilation.
- Bake in the preheated oven for about 45-50 minutes or until the crust is golden brown and the filling is bubbly.
Serving
- Remove the pie from the oven and let it cool for at least 2 hours before slicing.
- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
Notes
Choose a mix of sweet and tart apples for the best flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days.