Classic Apple Pie Recipe
Rated 3.2 stars by 14 users
Ingredients
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2 1/2 cups Heritage White Flour
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1 Tbsp sugar
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1 tsp salt
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1 cup (2 sticks) cold unsalted butter, cut into small cubes
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6-8 Tbsp ice water
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6-7 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
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3/4 cup granulated sugar
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1/4 cup light brown sugar
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2 Tbsp Heritage White Flour
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1 tbsp lemon juice
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1 tsp cinnamon
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1/4 tsp nutmeg
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1/4 tsp salt
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1 tbsp cold unsalted butter, cut into small pieces (for dotting on top of the filling)
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1 egg, beaten (for egg wash)
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1 tbsp sugar (for sprinkling)
For the Crust:
For the Apple Filling:
For the Top:
Directions
Prepare the Crust:
In a large bowl, whisk together Heritage White Flour, sugar, and salt.
Add the cold butter cubes and cut into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Gradually add ice water, 1 tablespoon at a time, and mix until the dough just begins to come together. Avoid over mixing.
Divide the dough in half, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Apple Filling:
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss until the apples are well coated.
Roll Out the Dough:
Preheat the oven to 400°F (200°C).
On a lightly floured surface, roll out one of the dough discs to about a 12-inch circle. Transfer to a 9-inch pie dish, leaving the overhang.
Assemble the Pie:
Add the apple filling into the pie crust, mounding slightly in the center. Dot the apples with the small pieces of butter.
Roll out the second dough disc to a 12-inch circle. Place over the apples and trim the edges, leaving a 1-inch overhang. Fold the edges under and crimp to seal.
Brush the top crust with the beaten egg and sprinkle with 1 tablespoon of sugar. Cut a few small slits in the top crust for steam to escape.
Bake the Pie:
Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with aluminum foil.
Allow the pie to cool for at least 2 hours before slicing.
