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