Classic Apple Pie Recipe

Classic Apple Pie | lifemadesimplebakes.com

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5 from 13 votes

This classic apple pie has a sweet, spiced filling and the most flaky pastry crust ever. It is absolute perfection!

Prep Time2

Cook Time40

Total Time2 40

Course: Dessert

Cuisine: American

Servings: slices

Calories: 463kcal

Author: Andrea

Ingredients

For the Crust

2 3/4 cup all-purpose flour plus more for dusting
2 tsp granulated sugar
1 tsp kosher salt
1 1/2 cup unsalted butter (3 sticks), 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 lemon juice fresh
1/2 cup granulated sugar
1/4 cup brown sugar packed
1 1/2 tsp ground cinnamon
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp apple pie spice
5 tbsp all-purpose flour
1/2 tsp vanilla extract

For the Egg Wash

1 egg
1 tbsp heavy cream

Instructions

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 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. 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.

Notes

-You can cut in the butter with a pastry blender by hand and then slowly add the water. You'll knead the dough a bit to form a ball.
-Add a scoop of vanilla ice cream and some homemade salted caramel sauce for an over-the-top dessert!

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