Apple Pie

Classic American Apple Pie

A double-crusted American apple pie with cinnamon-spiced, tender-yet-firm apple slices in a bubbling, buttery filling. Best served warm with a scoop of vanilla ice cream.

Prep

40 min

Cook

60 min

Total

100 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •300 g (2½ cups) all-purpose flour, for the crust, plus extra for rolling
• •225 g (1 cup (2 sticks)) unsalted butter, cold, cubed, for the crust
• •5 g (1 tsp) fine sea salt, for the crust
• •120 ml (½ cup) ice water, for the crust, added gradually
• •1100 g (about 2½ lb) apples, mix of Granny Smith and Honeycrisp or Gala, peeled, cored, sliced 6 mm (¼ in) thick
• •150 g (¾ cup) granulated sugar
• •55 g (¼ cup packed) light brown sugar
• •20 g (3 tbsp) cornstarch, or 30 g / ¼ cup all-purpose flour as a substitute
• •3 g (2 tsp) ground cinnamon
• •1 g (¼ tsp) ground nutmeg, optional
• •1 g (¼ tsp) fine sea salt, for the filling
• •15 ml (1 tbsp) lemon juice, freshly squeezed
• •14 g (1 tbsp) unsalted butter, cut into small pieces, for dotting the filling
• •1 whole (1 large) egg, beaten with 15 ml / 1 tbsp water, for egg wash
• •15 g (1 tbsp) turbinado or granulated sugar, for sprinkling the top crust

Steps

1. 1 Make the crust: Whisk 300 g flour and 5 g salt. Cut in 225 g cold cubed butter until pea-sized pieces remain. Drizzle in ice water 1 tbsp at a time, tossing with a fork, just until the dough holds when squeezed (about 6–8 tbsp total). Divide in half, flatten into discs, wrap, and chill at least 1 hour (up to 2 days).
2. 2 Toss the sliced apples with 15 ml lemon juice in a large bowl. Add granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and 1 g salt; toss until every slice is coated. Let sit 15 minutes.
3. 3 Roll out one dough disc on a floured surface into a 30 cm (12 in) round. Fit into a 23 cm (9 in) pie plate, leaving overhang. Chill while you roll the top crust.
4. 4 Roll the second disc into a 30 cm (12 in) round. Cut 6–8 steam vents in the center.
5. 5 Heat the oven to 220°C / 425°F with a rack in the lower third. Place a rimmed baking sheet on the rack to catch drips.
6. 6 Pile the apple filling and any juices into the bottom crust, mounding slightly in the center. Dot the top with 14 g butter pieces.
7. 7 Drape the top crust over the apples. Trim overhang to about 2.5 cm (1 in), tuck under the bottom crust edge, and crimp. Brush with egg wash and sprinkle with turbinado sugar.
8. 8 Bake at 220°C / 425°F for 20 minutes. Reduce the oven to 190°C / 375°F and continue baking 35–45 minutes, until the crust is deep golden and the filling bubbles thickly through the vents.
9. 9 Cool on a rack at least 2 hours so the filling sets; serve warm or at room temperature, ideally with vanilla ice cream.