Description
Classic Apple Pie celebrates autumn’s sweet bounty with layers of caramelized Granny Smith apples nestled in a buttery, flaky crust. Warm spices and a golden lattice top create a nostalgic dessert that welcomes you to savor each comforting, homemade bite.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.3 kg) tart apples
- 2 ⅔ cups (350 grams) all-purpose flour
- 1 cup (225 grams) unsalted butter, chilled
- 1 large (50 grams) egg
Sugar and Spices:
- ¼ cup (50 grams) granulated white sugar
- ⅓ cup (65 grams) light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons (30 grams) granulated white sugar
Additional Ingredients:
- 1 tablespoon lemon juice
- ¼ teaspoon (1 gram) salt
- 1 teaspoon (4 grams) kosher salt
- 1 ½ tablespoons (15 grams) cornstarch
- 2 tablespoons (25 grams) butter, cut into small pieces
- ½ – 1 tablespoon water
- ¼ to ½ cup (60 – 120 ml) icy cold filtered water
- 1 teaspoon water
Instructions
- Prepare apple slices in a spacious mixing vessel, coating them thoroughly with lemon juice to prevent browning.
- Incorporate granulated and brown sugars, ground cinnamon, nutmeg, and a pinch of salt, ensuring even distribution across the apple pieces.
- Position the seasoned apples in a large colander, covering with plastic wrap, and suspend over a deep bowl to collect escaping liquid.
- Allow apple mixture to macerate for 1–2 hours, releasing natural juices and intensifying flavor.
- Create pie dough by combining all-purpose flour, salt, and sugar in a food processor.
- Incorporate cold unsalted butter, pulsing until the mixture resembles coarse breadcrumbs.
- Gradually introduce cold water, processing until the dough coheres when gently pressed together.
- Transfer dough onto a clean work surface, forming a unified mass.
- Divide the dough into two equal portions (approximately 335 grams or 12 ounces each).
- Flatten each portion into a circular shape, wrap individually in plastic, and refrigerate for one hour to relax gluten and solidify butter.
- Remove one dough portion, placing it on a lightly floured surface.
- Roll the dough into a 12-inch (30 centimeters) round, rotating periodically to ensure uniform thickness and prevent sticking.
- Carefully transfer the dough to a 9-inch (23 centimeters) pie dish, trimming excess edges.
- Repeat rolling process with the second dough portion, positioning on a parchment-lined baking sheet.
- After maceration, collect approximately 1/2 cup (120 milliliters) of apple liquid.
- Transfer juice to a saucepan and reduce over medium-high heat for one minute.
- In a separate small bowl, thoroughly blend cornstarch with water to create a smooth slurry.
- Integrate cornstarch mixture into the apple juices, returning to heat and stirring until the liquid becomes translucent.
- Allow the sauce to cool to room temperature.
- Combine cooled sauce with drained apple slices in a large mixing bowl.
- Gently transfer the apple filling into the prepared bottom crust, dotting with small butter pieces.
- Carefully drape the top crust over the filling, trimming and crimping edges to seal.
- Create five 2-inch (5 centimeters) steam vents radiating from the pie’s center.
- Prepare an egg wash by whisking egg with water.
- Brush the pie’s surface with egg wash and sprinkle with granulated or sparkling sugar.
- Preheat the oven to 425°F (218°C), positioning a baking sheet on the lower rack.
- Bake for 45–55 minutes, covering the edges with foil after 30 minutes to prevent excessive browning.
- Remove from oven and allow the pie to cool completely on a wire rack for 3–4 hours before serving.
Notes
- Cooling transforms the filling’s texture, allowing flavors to meld and set perfectly.
- Resting prevents filling from running when sliced, creating clean, picture-perfect wedges.
- Protecting crust edges stops burning while ensuring even, golden-brown coloration.
- Creating strategic steam vents helps pastry maintain crisp, light structure during baking.
- Refrigerating dough develops rich, tender layers with remarkable flaky consistency.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 22 g
- Sodium: 290 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg