Classic Apple Pie
This classic apple pie has a sweet, spiced filling and the most flaky pastry crust ever. It is absolute perfection!
One of my favorite things to make during the summer (aside from ice cream) is pie, although crisps and cobblers are up there too! Basically anything with fresh fruit is always high on my list. I realized that I don’t have very many pie recipes on the blog, so I thought it was time to change that. I’m starting with an all-American classic: apple pie!
It’s taken me FOREVER to find a pie crust recipe that I love. This is it!! You can make in a food processor or by hand, the choice is yours. After making it several times by hand, I decided to give the machine method a try and I have to admit, I loved it. It was super quick & easy and it turned out just as good. Once you’ve got a ball of dough formed, divide it in two, wrap it up and refrigerate it for a good 30 minutes. You can also make it in advance and either keep it in the refrigerator for a few days or freeze it. Totally up to you.
Next comes the filling. I cooked my apples on the stovetop in a bit of butter and lemon juice, and then coated them in a mixture of sugar, spices, flour and vanilla extract. I highly recommend taking the time to cook them before adding them to the pie. It ensure that the apples will be soft and tender when the pie is done baking. No one wants a slice of pie with crunchy apples! Plus it helps to thicken some of the juice from the apples which means when you cut the pie, the filling stays mostly intact instead of running all over the place.
While the filling cools, you’ll want to roll out the dough. Roll each round of dough on a well-floured surface into circles big enough to fit a 9-inch pie dish. Place one round into the bottom of the pie dish. I like to give it a little slack (by pressing the sides down a bit) since it tends to shrink as it bakes. Using a fork, prick the bottom of the crust about 10 times. Trim the edges so that there is 1/2-inch overhang.
Add the filling, then place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with a fork. I was feeling extra lazy so I used my fork 🙂 Vent the pie by cutting 4-6 slits in the top, then brush with a mixture of egg and heavy cream. It’s what gives the pie that beautiful golden top. You should always use a wash on pie crust, even if you’re doing a lattice top or using cookie cutters to make a decorative “crust” or topping.
Place in the oven and bake at 400 degrees for 40-45 minutes or until the crust is golden brown and the filling is bubbly (you may need to tent the pie with foil about half way through to prevent over-browning). Remove from the oven and let stand for 20-30 minutes before serving. Serve with a big scoop of homemade vanilla bean ice cream and a drizzle of salted caramel sauce!!
This is my favorite fool-proof recipe for classic apple pie! It’s sweet, perfectly spiced and has a buttery, flaky pie crust that can’t be beat. I hope you’ll hop in the kitchen and give this pie a try. It’s the perfect summer dessert! Happy baking!
- For the crust:
- 2¾ c. all-purpose flour, plus more for dusting
- 2 tsp. granulated sugar
- 1 tsp. kosher salt
- 1½ c. (3 sticks) unsalted butter, cut into tablespoons
- 6-8 tbsp. ice cold water
- For the filling:
- 4 Granny Smith apples, peeled and sliced
- 4 Honeycrisp apples, peeled and sliced
- 2 tbsp. unsalted butter
- 1 tbsp. fresh lemon juice
- ½ c. granulated sugar
- ¼ c. brown sugar, packed
- 1½ tsp. ground cinnamon
- 1 tsp. salt
- ¼ tsp. ground nutmeg
- ¼ tsp. apple pie spice
- 5 tbsp. all-purpose flour
- ½ tsp. vanilla extract
- 1 egg + 1 tbsp. heavy cream (for the wash)
- In a medium mixing bowl whisk together the flour, sugar, salt. Add the butter. Place in the freezer for 30 minutes. Transfer mixture into the bowl of a food processor and pulse 8 to 12 times, until the butter is the size of peas. With the food processor running, gradually pour the water down the feed tube and pulse the machine until the dough begins to form a ball. Turn out onto a floured surface and gently knead into a ball. Divide into two, then form discs and wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 400 degrees.
- Meanwhile, in a large skillet set over medium heat, add the butter. Once melted, add the apples and toss to coat. Cook for 6-8 minutes then add the lemon juice, sugars, cinnamon, salt, nutmeg, apple pie spice, and flour, toss to coat. Remove from the heat and then add the vanilla. Set aside and allow to cool completely.
- Roll each round of dough on a well-floured surface into circles big enough to fit a 9-inch pie dish. Place one round into the bottom of the pie dish. Using a fork, prick the bottom of the crust about 20 times. Trim the edges so that there is ½-inch overhang. Add the filling, then place on top of the pie and trim the edges to about ½-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with a fork. Vent the pie by cutting 4-6 slits in the top, then brush with the egg/cream wash.
- Place in the oven and bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly (you may need to tent the pie with foil about half way through to prevent over-browning). Remove from the oven and let stand for 20-30 minutes before serving. Serve with vanilla ice cream and caramel sauce, if desired.
-Add a scoop of vanilla ice cream and some homemade salted caramel sauce for an over-the-top dessert!
Recipe source: Life Made Simple