Classic Apple Pie (Printable Format)
Spiced apples in golden butter crust
# What You Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 tsp salt
04 - 1 tbsp granulated sugar
05 - 6-8 tbsp ice water
→ Apple Filling
06 - 6 cups tart apples, peeled, cored, and thinly sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed brown sugar
09 - 2 tbsp all-purpose flour
10 - 1 tbsp lemon juice
11 - 1 1/2 tsp ground cinnamon
12 - 1/4 tsp ground nutmeg
13 - 1/8 tsp ground cloves
14 - 1/4 tsp salt
15 - 2 tbsp unsalted butter, cut into small pieces
→ Assembly
16 - 1 egg, beaten
17 - 1 tbsp milk
18 - 1 tbsp coarse sugar
# How-To Steps:
01 - In a large bowl, whisk flour, salt, and sugar. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour.
02 - In a large mixing bowl, toss sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt until apples are evenly coated. Set aside.
03 - On a floured surface, roll one dough disc into a 12-inch round. Fit into a 9-inch pie dish, trimming excess edges.
04 - Pour apple mixture into crust and dot with butter pieces.
05 - Roll second dough disc into a 12-inch round. Place over apples. Trim, fold, and crimp edges to seal. Cut several small slits in top for steam to escape.
06 - Beat egg with milk; brush over top crust. Sprinkle with coarse sugar, if desired.
07 - Preheat oven to 425°F. Bake pie for 20 minutes. Reduce oven temperature to 375°F and continue baking for 35-40 minutes, until crust is golden and filling is bubbly.
08 - Let pie cool on a wire rack for at least 2 hours before slicing to allow filling to set.
# Expert Suggestions:
01 -
- The contrast between that shatteringly flaky, buttery crust and tender, spice-infused apples is pure comfort food heaven
- Unlike fussy desserts, apple pie actually tastes better the next day, making it perfect for make-ahead entertaining
- This recipe balances tart and sweet apples with just enough spice without overpowering the fruit's natural flavor
02 -
- Cold butter is non-negotiable—if it starts melting into your flour before it hits the oven, you lose those flaky layers
- The filling should be bubbling thickly, not just steaming, before you remove the pie from the oven
- Letting the pie cool completely transforms the texture from soupy to perfectly sliceable
03 -
- Place a baking sheet on the rack below your pie to catch any drips and save your oven from sticky messes
- If the crust edges brown too quickly, tent them with foil during the last 15 minutes of baking
- A pie shield—either store-bought or fashioned from foil—protects those delicate edges from over-browning