Description

This classic apple pie recipe features a flaky, buttery homemade pie crust filled with a perfectly spiced mixture of tender apples. Combining tart Granny Smith and sweet crisp apples like Pink Lady or Envy, the filling is enhanced with brown sugar and warm spices including cinnamon, ginger, and nutmeg. The pie’s golden crust is beautifully crimped and brushed with an egg wash for a glossy finish, baked until bubbling and golden brown. Ideal for serving warm with a scoop of ice cream, this timeless dessert is perfect for gatherings and celebrations.

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
1 large egg (for egg wash)
Coarse sugar, optional (for topping)

Apple Filling

2 pounds apples (6 to 7 apples, mix of Granny Smith and sweeter apples like Pink Lady, Envy, or Cosmic Crisp)
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

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Instructions

Make the pie dough: In a food processor, combine the flour, granulated sugar, and salt. Pulse briefly to mix. Add the cold butter cubes and pulse until the mixture resembles wet sand and begins to clump, about 20 seconds. Gradually add 3 tablespoons of ice water or vodka, pulsing until the dough forms a ball. If the dough is crumbly, add an additional tablespoon of liquid and pulse again.
Chill the dough: Transfer the dough onto a clean surface and divide into two equal portions. Flatten each into a 1-inch thick oval disc, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
Prepare the apple filling: Peel, core, and thinly slice the apples about ¼ inch thick. To maximize filling volume, cut slices in half. In a large bowl, toss apples with brown sugar, flour, lemon juice, vanilla, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
Roll out bottom crust: Remove one dough disc from the fridge and let it soften for 5 minutes. Lightly flour a clean surface and roll the dough into a 12-inch circle, re-flouring as needed to prevent sticking. Carefully roll the dough onto your rolling pin and transfer it to a 9-inch pie pan. Gently press it into place and trim edges, leaving a ½-inch overhang.
Add apple filling: Pour the prepared apple mixture evenly into the pie crust in the pan. Set aside while you roll out the top crust.
Roll out top crust and assemble: Lightly flour your work surface again and roll out the second dough disc into a 12-inch circle. Transfer it over the apple filling. Trim excess dough to match the bottom crust. Pinch and roll the edges together to seal and crimp decoratively. Cut five vents into the top crust to allow steam to escape.
Apply egg wash and chill: Whisk the egg with 2 tablespoons water and brush this mixture evenly over the top crust. Sprinkle coarse sugar on top if desired. Place the pie in the freezer to chill while preheating the oven; this helps keep the crust firm.
Bake the pie: Preheat oven to 375°F (190°C). Bake the pie on the middle rack until the crust is deep golden brown and the apples are bubbling, approximately 1 hour.
Cool and serve: Remove the pie from the oven and transfer to a cooling rack. Let cool for at least 1 hour before slicing to allow the filling to set. Serve warm, ideally with ice cream or whipped cream.

Notes

This pie is delicious served warm with a scoop of vanilla ice cream for a traditional à la mode experience.
Using a mix of tart and sweet apples provides a balanced and flavorful filling.
Chilling the dough before baking ensures a flaky and tender crust.
You can prepare the pie dough up to three days in advance; just keep it wrapped and refrigerated.
For best results, use cold butter and ice water or chilled vodka to keep the dough tender.
Cutting vents on the top crust prevents it from becoming soggy by allowing steam to escape during baking.

Nutrition

Serving Size: 1 slice (1/16 of pie)
Calories: 350 kcal
Sugar: 23 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0.3 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 55 mg