Description
Grandma’s classic apple pie recipe brings warmth from her cherished kitchen to your table. Buttery flaky crust embraces sweet cinnamon-spiced apples, creating a nostalgic slice of comfort perfect for sharing with loved ones.
Ingredients
Scale
Fruit:
- 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced thinly
Dry Ingredients:
- 2 ½ cups (312.5 grams) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet and Fat Ingredients:
- 1 cup (227 grams) unsalted butter, cold and cubed
- 6–8 tablespoons ice water
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Craft the pie dough by whisking flour, salt, and sugar in a spacious mixing bowl. Incorporate cold butter until the mixture resembles sandy texture. Introduce ice water gradually, kneading minimally until the dough coheres. Separate into two equal portions, encase in plastic, and refrigerate for one hour to firm up.
- Prepare apple mixture by combining sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Gently toss to ensure even coating and flavor distribution.
- Preheat the oven to 375F (190C). Roll out first dough disc on a flour-dusted surface into a circular shape. Carefully transfer to a pie dish, trimming excess edges with precision.
- Arrange the seasoned apple mixture into the prepared crust, strategically placing small butter pieces across the surface for enhanced richness.
- Roll out the second dough disc and delicately drape over the filled pie. Trim overhanging edges and crimp to create a decorative seal. Create several steam-releasing slits across the top crust.
- Brush the pie’s surface with beaten egg and sprinkle with additional granulated sugar for a glossy, caramelized finish.
- Position the pie on a rimmed baking sheet to catch potential drips. Bake for 50-60 minutes, monitoring the crust’s golden transformation and filling’s bubbling consistency.
- Shield the pie’s edges with aluminum foil if browning occurs too rapidly during baking.
- Remove from oven and allow to cool completely for approximately two hours, enabling the filling to set and stabilize.
- Slice and serve at room temperature, optionally accompanied by vanilla ice cream or whipped cream for an indulgent presentation.
Notes
- Choose tart apples like Granny Smith or Honeycrisp for the best balance of sweetness and texture in your pie filling.
- Keep all ingredients cold when making the pie crust to ensure a flaky, tender result that melts in your mouth.
- If you’re watching gluten, swap regular flour with a gluten-free blend or almond flour for a similar tender crust.
- Prevent a soggy bottom by pre-baking the bottom crust for 10 minutes before adding the apple filling, which helps create a crisp base.
- Prep Time: 30 minutes (+1 hour chilling)
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 40 mg