Go Back
Print

Apple Pie Recipe

Now that you've mastered the art of selecting, peeling, slicing, and preparing apples, it's time to put them to use in a delectable apple pie. Here's a classic apple pie recipe to get you started:
Prep Time15 minutes
Active Time55 minutes
Course: Dessert
Cuisine: American, European, French
Yield: 4
Cost: $5

Materials

For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup unsalted butter, cold and cubed
  • 6-8 tablespoons ice water

For the Apple Filling:

  • 6-7 cups peeled, sliced apples (use a combination of varieties)
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces

For Assembly:

  • 1 egg (for egg wash)
  • Granulated sugar (for sprinkling)

Instructions

For the Pie Crust:

  • In a large bowl, whisk together the flour, salt, and sugar.
  • Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, while gently mixing with a fork. Continue adding water until the dough just begins to come together.
  • Divide the dough in half, shape each half into a disk, and wrap them in plastic wrap. Refrigerate the dough for at least one hour, or until it's firm.

For the Apple Filling:

  • In a large bowl, combine the sliced apples, granulated sugar, lemon juice, flour, cinnamon, nutmeg, and salt. Toss the mixture until the apples are evenly coated.

Assembly:

  • Preheat your oven to 425°F (220°C).
  • Roll out one of the chilled pie crust disks on a floured surface to fit a 9-inch (23 cm) pie pan. Transfer the crust to the pie pan, pressing it gently against the bottom and sides.
  • Pour the prepared apple filling into the crust, spreading it evenly.
  • Dot the top of the filling with small pieces of butter.
  • Roll out the second pie crust disk and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.
  • Beat the egg and brush it over the top crust. Sprinkle with granulated sugar for a golden finish.
  • Cut a few small slits in the top crust to allow steam to escape.
  • Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
  • Allow the pie to cool before slicing and serving. Enjoy!