🧺 Ingredients:
For the Pie Crust (double crust):
- 2 ½ cups (315g) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar (optional, for flavor)
- 1 cup (230g) unsalted butter, very cold, cut into small cubes
- 6–8 tbsp ice water
For the Apple Filling:
- 6–8 medium apples (about 2 ½ lbs / 1.1 kg) — Granny Smith + Honeycrisp is a great combo
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 tbsp all-purpose flour (to thicken the filling)
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter (to dot on top before baking)
Optional Topping:
- 1 egg (beaten, for egg wash)
- 1 tbsp sugar (for sprinkling on top)
🧑🍳 Instructions:
Step 1: Make the Pie Crust
- In a large bowl, whisk together flour, salt, and sugar.
- Add cold butter cubes. Use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together (don’t overwork it).
- Divide into 2 disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Step 2: Make the Apple Filling
- Peel, core, and thinly slice apples.
- In a large bowl, toss apple slices with lemon juice.
- Add sugars, flour, cinnamon, nutmeg, and vanilla. Toss until well coated. Let sit for 15–30 minutes to draw out juices.
Step 3: Assemble the Pie
- Preheat oven to 425°F (220°C).
- Roll out one dough disk on a floured surface into a 12-inch circle. Place into a 9-inch pie dish.
- Pour in the apple filling. Dot the top with pieces of butter.
- Roll out the second dough disk and place over the apples (whole or as a lattice).
- Trim excess dough and crimp edges. Cut slits in the top crust (if not lattice) for steam to escape.
- Brush top crust with egg wash and sprinkle with sugar.
Step 4: Bake the Pie
- Bake at 425°F (220°C) for 20 minutes.
- Reduce temperature to 375°F (190°C), cover edges with foil if browning too fast, and bake another 30–40 minutes, until golden brown and bubbling.
- Cool for at least 2–3 hours before slicing — the filling thickens as it rests.
🍏 Tips for Success:
- Apples: Use a mix of tart and sweet apples for best flavor and texture.
- Chill the crust: Keeps it flaky!
- Don’t skip cooling: A hot pie will be runny. Let it rest.