Description

This classic apple pie recipe features a flaky homemade crust and a perfectly spiced apple filling made with a mix of tart and sweet apples. The pie is baked to golden perfection, offering a comforting dessert that’s ideal for any season or occasion. With a traditional blend of cinnamon, nutmeg, and ginger, this apple pie is sure to become your go-to dessert favorite.

Ingredients

Scale

Pie Dough

2 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
3 to 4 tablespoons ice water (or chilled vodka)

Filling

2 pounds apples (6 to 7 apples; a mix of Granny Smith and sweeter but crisp apples like Pink Lady, Envy, or Cosmic)
½ cup packed light brown sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt

Topping

1 large egg (for egg wash)
2 tablespoons water
Coarse sugar (optional)

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Instructions

Make the pie dough: Add the all-purpose flour, granulated sugar, and salt to a food processor and pulse to combine. Add the cold butter cubes and pulse until the mixture looks like wet sand and starts clumping, about 20 seconds. Pour in 3 tablespoons of ice water or chilled vodka and pulse until the dough forms a ball around the blade, roughly 20 seconds. If needed, add more liquid by 1 tablespoon and pulse again.
Chill the dough: Dump the dough onto a clean surface, divide in half, and shape each half into a 1-inch thick oval disc. Wrap each in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
Prepare the apple filling: Peel, core, and slice the apples into ¼-inch slices. For more filling, cut slices in half. Toss apples with brown sugar, flour, lemon juice, vanilla extract, cinnamon, ginger, nutmeg, and salt in a large mixing bowl. Set aside.
Roll out the bottom crust: Remove one dough disc from the fridge and let soften for 5 minutes. Lightly flour the work surface, unwrap the dough and roll into a 12-inch circle, dusting with flour as needed. Roll up the dough and place it gently into a 9-inch pie pan. Press to fit and trim edges, leaving a ½ inch overhang.
Add the filling: Pour the apple mixture evenly into the prepared bottom crust in the pie pan.
Roll out the top crust: Roll the second dough disc into a 12-inch circle the same way as the first. Transfer it over the apple filling and trim excess dough to align with the bottom crust edge. Pinch the two crusts together, folding and crimping the edges decoratively with your fingers. Cut 5 vents into the top crust to allow steam to escape.
Apply egg wash and chill: Whisk the egg with 2 tablespoons of water and brush the top crust evenly. Optionally, sprinkle coarse sugar on top. Chill the pie in the freezer while preheating the oven to keep dough firm.
Bake the pie: Bake in a preheated 375°F oven for about 1 hour, until the crust is golden and apples are bubbling. Remove from oven and let cool on a rack for at least 1 hour before serving.

Notes

Serve warm with vanilla ice cream for a comforting classic experience.
Using a mix of tart and sweet apples gives the filling a balanced flavor and texture.
Chilling the pie dough before baking prevents shrinkage and keeps it flaky.
Rolling the dough evenly and using flour to avoid sticking helps in handling the crust smoothly.
Allowing the pie to cool properly lets the filling set, making it easier to slice.

Nutrition

Serving Size: 1 slice (1/16 of pie)
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 3g
Cholesterol: 45mg