Apple Pie
Ingredients (for a 9-inch pie)
For the crust:
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2 1/2 cups (315 g) all-purpose flour
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1 teaspoon salt
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1 tablespoon sugar
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1 cup (225 g) unsalted butter, cold and cut into small cubes
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6–8 tablespoons ice water
For the filling:
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6–8 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
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3/4 cup (150 g) granulated sugar
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1/4 cup (50 g) brown sugar
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2 teaspoons ground cinnamon
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1/4 teaspoon ground nutmeg
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1 tablespoon lemon juice
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2 tablespoons all-purpose flour (to thicken filling)
For topping:
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1 egg, beaten (for egg wash)
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1 tablespoon sugar (optional, for sprinkling)
Instructions
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Make the crust:
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In a large bowl, mix flour, salt, and sugar.
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Cut in the cold butter until mixture resembles coarse crumbs.
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Gradually add ice water, 1 tablespoon at a time, until dough comes together.
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Divide dough into two discs, wrap in plastic, and chill at least 1 hour.
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Prepare filling:
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In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour. Toss until evenly coated.
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Assemble the pie:
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Preheat oven to 425°F (220°C).
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Roll out one dough disc and line a 9-inch pie pan.
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Pour apple filling into the crust.
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Roll out the second disc and cover the apples, crimping edges to seal. Cut a few slits in the top for steam to escape.
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Bake the pie:
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Brush the top crust with beaten egg and sprinkle with sugar, if desired.
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Bake for 45–50 minutes, or until crust is golden and filling is bubbly.
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If edges brown too quickly, cover them with foil.
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Cool and serve:
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Let the pie cool at least 2 hours before slicing to allow filling to set.
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Serve warm with ice cream or whipped cream for a classic touch.
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Tips
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Mix different apple varieties (e.g., Granny Smith + Honeycrisp) for a balanced sweet-tart flavor.
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For extra flakiness, use a food processor to cut butter into flour.
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Pie can be made a day ahead; the flavor often improves after resting.
