apple pie

Here’s a classic Apple Pie recipe—flaky, buttery crust with sweet, spiced apple filling.

Ingredients

For the crust (makes 2 crusts):

• 2 1/2 cups all-purpose flour

• 1 tsp salt

• 1 tsp sugar

• 1 cup (2 sticks) cold unsalted butter, cubed

• 1/4–1/2 cup ice water

For the filling:

• 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced

• 3/4 cup granulated sugar

• 1/4 cup brown sugar

• 2 tbsp all-purpose flour

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp salt

• 1 tbsp lemon juice

• 1 tsp vanilla extract

For brushing:

• 1 egg, beaten (for egg wash)

• 1 tbsp sugar (optional, for sprinkling)

Instructions

1. Prepare the crust:

   • In a large bowl, mix flour, salt, and sugar.

   • Cut in cold butter until mixture resembles coarse crumbs.

   • Gradually add ice water, 1 tbsp at a time, until dough just comes together.

   • Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.

2. Prepare the filling:

   • In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla. Toss to coat evenly.

3. Assemble the pie:

   • Preheat oven to 425°F (220°C).

   • Roll out one disk of dough and fit into a 9-inch pie pan.

   • Pour apple filling into the crust.

   • Roll out the second dough disk and cover the pie. Trim excess and crimp edges to seal.

   • Cut slits in the top crust to allow steam to escape.

4. Bake the pie:

   • Brush the top with beaten egg and sprinkle with sugar if desired.

   • Bake for 20 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake for an additional 35–40 minutes, until crust is golden and filling is bubbly.

5. Cool and serve:

   • Let the pie cool for at least 2 hours before slicing.

   • Serve with vanilla ice cream or whipped cream if desired.