Apple Pie

Here’s a classic American Apple Pie recipe that’s straightforward and delicious. I’ll give you a traditional version with a homemade crust—perfect for a flaky, golden pie packed with spiced apples. If you want variations (like a crumb topping or a quicker version), just let me know!

Classic Apple Pie Recipe

Ingredients

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
• 6-8 tbsp ice water

For the Apple Filling:

• 6-7 medium apples (Granny Smith or a mix with Honeycrisp work great), peeled, cored, and thinly sliced (about 8 cups)
• ¾ cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, cut into small pieces

For Assembly:

• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (optional, for sprinkling)

Instructions

1. Make the Pie Crust:

• In a large bowl, whisk flour, salt, and sugar. Add cold butter cubes and use a pastry cutter (or your fingers) to cut the butter into the flour until it resembles coarse crumbs with pea-sized bits.
• Add ice water, 1 tbsp at a time, mixing with a fork until the dough just comes together. Don’t overwork it.
• Divide into two discs, wrap in plastic, and chill in the fridge for at least 1 hour (or up to 2 days).

1. Prepare the Filling:

• In a large bowl, toss sliced apples with sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla. Let it sit for 10-15 minutes to release some juices.

1. Roll Out the Dough:

• Preheat your oven to 375°F (190°C).
• On a floured surface, roll one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer it to a 9-inch pie dish, pressing it into the bottom and sides. Trim excess, leaving a ½-inch overhang.
• Roll out the second disc for the top crust (same size).

1. Assemble the Pie:

• Pour the apple mixture into the crust-lined pie dish. Dot the top with the small pieces of butter.
• Place the second dough circle over the filling. Trim excess, then crimp the edges with a fork or your fingers to seal. Cut a few slits in the top to vent steam.
• Brush the top with the beaten egg and sprinkle with coarse sugar, if using.

1. Bake:

• Place the pie on a baking sheet (to catch drips) and bake for 50-60 minutes, until the crust is golden and the filling is bubbling. If the edges brown too fast, cover them with foil halfway through.

1. Cool and Serve:

• Let the pie cool for at least 2 hours before slicing—this helps the filling set. Serve warm or at room temp with vanilla ice cream or whipped cream, if you like.

Tips:

• For a lattice top, cut the second dough into strips and weave them over the filling instead of using a solid top.
• Store leftovers at room temp for 1-2 days or in the fridge for up to 4 days. Reheat slices in the oven for that fresh-baked vibe.

Enjoy your homemade apple pie! Want a different twist, like a Dutch apple pie with streusel? Let me know!