Classic American Apple Pie (Printable)
Tender spiced apples in flaky buttery crust, served warm with vanilla ice cream
# What You'll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6-8 tablespoons 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 tablespoons all-purpose flour
10 - 1 tablespoon lemon juice
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/8 teaspoon ground cloves
14 - 1/4 teaspoon salt
15 - 2 tablespoons unsalted butter, cut into small pieces
→ Assembly
16 - 1 egg, beaten
17 - 1 tablespoon milk
18 - 1 tablespoon coarse sugar
# How To Make:
01 - Whisk flour, salt, and sugar in a large bowl. Cut in cold butter using 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 refrigerate for at least 1 hour.
02 - Combine sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt in a large mixing bowl. Toss until apples are evenly coated. Set aside.
03 - On a floured work surface, roll one dough disc into a 12-inch round. Carefully fit dough into a 9-inch pie dish, trimming any excess overhang.
04 - Transfer apple mixture into the prepared crust. Dot the surface with small pieces of butter.
05 - Roll remaining dough disc into a 12-inch round. Place over apple filling. Trim edges, fold bottom crust over top, and crimp to seal. Cut several small slits in the top crust to allow steam to escape during baking.
06 - Whisk egg with milk until combined. Brush mixture evenly over the top crust. Sprinkle with coarse sugar if desired.
07 - Preheat oven to 425°F. Bake for 20 minutes. Reduce temperature to 375°F and continue baking for 35-40 minutes until crust is golden brown and filling is bubbling actively through the vents.
08 - Place pie on a wire rack and let cool for at least 2 hours before slicing. This allows the filling to set properly.
# Expert Tips:
01 -
- The combination of tart Granny Smith apples with warm spices creates that perfect balance between sweet and tangy that makes everyone reach for seconds
- Once you master the dough technique, you will find yourself looking for excuses to bake pie just to watch people's faces light up when they take that first bite
02 -
- Cold ingredients are non-negotiable for flaky crust—if your butter starts feeling soft, pop everything back in the refrigerator for 15 minutes before proceeding
- The pie is done when the filling is actively bubbling through the vents, not just when the crust looks golden brown
03 -
- Place a baking sheet on the rack below the pie to catch any sugary drips before they burn onto your oven floor
- Brush the underside of the top crust with beaten egg before placing it over the apples—this prevents soggy bottom crust syndrome