Homemade Apple Pie
Ingredients
For the Pie Crust
2½ cups (315 g) all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup (225 g) cold unsalted butter, cubed
6–8 tbsp ice water
For the Apple Filling
6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
¾ cup (150 g) granulated sugar
¼ cup (50 g) brown sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice (optional)
1 tbsp lemon juice
1 tsp vanilla extract
2 tbsp unsalted butter, cut into small pieces
For the Egg Wash
1 egg
1 tbsp milk
Coarse sugar for sprinkling (optional)
Instructions
Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide into two discs, wrap, and chill for at least 1 hour.
Prepare the filling: In a large bowl, combine the sliced apples with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice (if using), lemon juice, and vanilla. Toss until evenly coated.
Assemble the pie: Preheat the oven to 425°F (220°C). Roll out one disc of dough and fit it into a 9-inch pie plate. Fill with the apple mixture and dot with the butter pieces. Roll out the second disc and place it over the filling. Trim, seal, and crimp the edges. Cut several small slits in the top crust to allow steam to escape.
Finish: Whisk together the egg and milk, then brush over the top crust. Sprinkle with coarse sugar if desired.
Bake: Bake for 20 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and bake for an additional 35–45 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
Cool and serve: Let the pie cool for at least 2–3 hours before slicing so the filling can set.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce. Enjoy! 🍎🥧
