Apple Pie Recipe
Make this Apple Pie Recipe for a flaky, classic dessert with tender apples and warm spices.
Ingredients
- 2 1/2 cups (312 g) all-purpose flour, plus extra for dusting
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon (6 g) fine sea salt
- 1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch (1.25 cm) cubes
- 1/2 cup (120 ml) ice-cold water, plus 1–2 tablespoons (15–30 ml) more as needed
- 1 teaspoon (5 ml) apple cider vinegar or white vinegar (optional, for a more tender crust)
- 3 pounds (1.35 kg) firm baking apples (such as Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and thinly sliced 1/4 inch (6 mm) thick
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (70 g) packed light brown sugar
- 1/4 cup (30 g) cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice (optional)
- 1/4 teaspoon (1.5 g) fine sea salt
- 1 teaspoon finely grated lemon zest
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 2 teaspoons (10 ml) pure vanilla extract (optional)
- 2 tablespoons (28 g) unsalted butter, cut into small pieces, for dotting the filling
- 1 large egg, at room temperature
- 1 tablespoon (15 ml) whole milk or heavy cream
- 1 tablespoon (12 g) coarse sugar or granulated sugar, for sprinkling on top (optional)
Instructions
Step 1: Make the pie dough
In a large mixing bowl, whisk together the flour, granulated sugar and fine sea salt until evenly combined. Add the very cold, cubed unsalted butter and work quickly with a pastry cutter or your fingertips until the mixture reads as coarse crumbs with visible pea-sized butter pieces — those little butter islands are the secret to flakiness. Drizzle most of the ice-cold water (with the vinegar if using) and gently toss with a fork just until the dough begins to cohere; add additional tablespoonfuls of liquid only until the dough holds when pinched. Turn the shaggy mass onto a lightly floured surface, gather into a rough ball with minimal handling, divide into two equal portions and press each into a flat 1-inch disk. Wrap each disk tightly and refrigerate until firm.
Step 2: Prepare the apple filling
About 20 minutes before rolling, arrange the peeled, cored and thinly sliced apples in a large bowl. In a separate small bowl, whisk together the granulated sugar, packed brown sugar, cornstarch, ground cinnamon, nutmeg, optional allspice and the small pinch of salt until smooth. Sprinkle the dry mixture evenly over the apple slices, then add the lemon zest, lemon juice and vanilla if using. Toss thoroughly so every slice is glossy and lightly sugared, the cornstarch clinging to the edges and the juices beginning to glisten — the bowl should look shiny and syrupy but not watery. Let the mixture sit briefly while you warm up your rolling pin and workspace.
Step 3: Roll out the bottom crust and fill the dish
Lightly flour the work surface and rolling pin. Roll one chilled disk into an even 12-inch circle about 1/8 inch thick, rotating and dusting to prevent sticking, then gently transfer it into a 9-inch deep-dish pie pan, easing it into the sides without stretching so a clean 1-inch overhang remains. Give the apple filling a final toss and spoon it into the prepared crust, mounding the slices slightly higher in the center and scraping every sticky drizzle of spiced juice into the pan. Dot the mound evenly with small pieces of unsalted butter so the filling will finish glossy and rich.
Step 4: Top crust, seal, chill and egg-wash
Roll the second disk to the same dimensions and either leave it whole for a classic top crust or cut it into uniform strips for a woven lattice. Lay the top over the apples or weave the lattice with even, taut strips; press the top and bottom edges together, trim to a tidy 1/2 inch overhang, fold the overhang under to form a thicker rim, and crimp the edge decoratively to seal. Chill the assembled pie briefly so the crust firms, then whisk the egg with the milk or cream and brush a light even sheen over the chilled surface, avoiding the very crimped edge. Scatter coarse sugar over the top for a subtle sparkle that will caramelize into crunch during baking.
Step 5: Bake, finish and cool, then serve
Place the pie on a foil-lined baking sheet and bake, starting hot to set the crust then lowering the temperature to finish until the top is deep golden and the filling is bubbling vigorously through vents or lattice. If the rim browns too quickly, tent it with foil to protect the edge while the center continues to thicken. Transfer the finished pie to a wire rack and cool at room temperature for at least 2–3 hours so the filling sets; when ready, slice with a sharp knife and serve warm or room temperature — a generous wedge plated with a scoop of vanilla ice cream or a cloud of lightly sweetened whipped cream is ideal.
Notes
- Keep butter very cold for a flaky crust.
- Chill the assembled pie before baking to prevent shrinking.
- Let the baked pie cool 2 to 3 hours so the filling sets.
- Tent the edges with foil if they brown too quickly.
- Mix apple varieties for better texture and flavor.