(No Ratings Yet)
Loading...The quintessential American dessert, Classic Apple Pie features a tender, flaky double crust wrapped around cinnamon-spiced apples that bubble into a glossy, lightly thickened filling. Every Thanksgiving table deserves this golden, lattice-topped beauty, best served warm with a scoop of vanilla ice cream.
Prep Time35 mins
Cook Time60 mins
Total Time95 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 465 kcalCalories
- 22 gFat
- 13 gSaturated Fat
- 63 gCarbs
- 4 gFiber
- 34 gSugar
- 4 gProtein
- 230 mgSodium
- 195 mgPotassium
- 32 mgCalcium
- 1.8 mgIron
- 7 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the pie dough
- 2 1/2 cups (320 g) all-purpose flour, plus more for rolling
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
- 6 to 8 tablespoons ice water
- 1 teaspoon apple cider vinegar
For the apple filling
- 3 pounds (about 6 medium) Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
- 1 pound (about 3 medium) Honeycrisp or Braeburn apples, peeled, cored, and sliced 1/4-inch thick
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (55 g) packed light brown sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon fine sea salt
- 2 tablespoons cold unsalted butter, cut into small pieces
For finishing
- 1 large egg, beaten with 1 tablespoon water
- 1 tablespoon coarse sparkling sugar
- 1/2 teaspoon ground cinnamon, for dusting
Directions
- Make the dough: Whisk the flour, salt, and sugar in a large bowl. Cut in the cold butter with a pastry cutter or your fingertips until pea-sized pieces remain. Drizzle in 6 tablespoons ice water and the vinegar; toss with a fork just until shaggy dough forms. Add more water by the teaspoon if needed. Divide in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour and up to 2 days.
- Prepare the filling: In a large bowl, toss the sliced apples with both sugars, flour, cinnamon, nutmeg, allspice, lemon juice, and salt. Let macerate for 15 minutes while you roll the dough.
- Roll the dough: On a lightly floured surface, roll one disk into a 12-inch round about 1/8-inch thick. Transfer to a 9-inch pie plate, letting the edges drape. Roll the second disk into an 11-inch round and cut into 10 even strips for a lattice (or leave whole for a solid top with vents).
- Assemble the pie: Spoon the apple mixture and any accumulated juices into the lined pie plate, mounding slightly in the center. Dot the top with the 2 tablespoons of cold butter. Weave the lattice strips over the filling, trim and crimp the edges, and tuck the strips under the rim. Flute the crust with your fingers or a fork.
- Bake: Position a rack in the lower third of the oven and preheat to 425°F (220°C). Brush the lattice and crust with the egg wash, sprinkle with coarse sugar, and dust lightly with cinnamon. Place the pie on a foil-lined rimmed baking sheet. Bake for 20 minutes, then reduce the oven to 375°F (190°C) and continue baking for 40 to 45 minutes, until the crust is deep golden and the juices bubble thickly in the center.
- Cool and serve: Transfer the pie to a wire rack and cool for at least 3 hours so the filling sets. Slice and serve warm or at room temperature, ideally with vanilla ice cream or sharp cheddar cheese.
Cook’s Notes
- Keep the butter and water ice-cold for the flakiest crust; if the dough warms up while rolling, slip it back in the fridge for 10 minutes.
- Mix tart Granny Smith with a sweeter, firmer apple like Honeycrisp or Braeburn for balanced flavor and a filling that holds its shape.
- Always bake apple pie on a sheet pan to catch bubbling juices and protect your oven from caramelized sugar spills.
- Tent the edges with foil if they brown too quickly before the filling is bubbling in the center.
- Letting the pie rest for several hours is non-negotiable; slicing too early yields a soupy, runny filling.
