Apple Pie

A golden, flaky double-crust pie filled with tender cinnamon-spiced apples and a hint of lemon. This quintessential American dessert fills the kitchen with the most intoxicating aroma and tastes even better with a scoop of vanilla ice cream.

Ingredients

• 2.5 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup cold unsalted butter, cubed
• 6 tbsp ice water
• 3 lb Granny Smith and Honeycrisp apples (mixed), peeled and sliced
• ¾ cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice
• 1.5 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar

Method

1. Make the crust: Pulse flour, sugar, and salt in a food processor. Add cold butter cubes and pulse until the mixture resembles coarse crumbs with pea-sized pieces. Drizzle in ice water and pulse until the dough just comes together. Divide in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
2. In a large bowl, toss the sliced apples with sugar, flour, lemon juice, cinnamon, and nutmeg until evenly coated.
3. Preheat the oven to 425 degrees F. Roll out one disc of dough on a floured surface into a 12-inch circle. Fit it into a 9-inch pie plate, letting excess hang over the edges.
4. Pile the apple filling into the crust, mounding it slightly higher in the center. Roll out the second disc and place it over the filling. Trim, fold, and crimp the edges. Cut 4-5 slits in the top for steam to escape.
5. Brush the top crust with beaten egg and sprinkle with coarse sugar. Place the pie on a baking sheet to catch drips.
6. Bake at 425 degrees F for 20 minutes, then reduce heat to 375 degrees F and bake for an additional 35 minutes, until the crust is deep golden and the juices are bubbling.
7. Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set.

Chef's note: For a lattice top, cut the second rolled-out dough into strips and weave them over the filling. A mix of tart and sweet apple varieties gives the best flavor and texture. The pie keeps at room temperature for 2 days.

Nutrition per serving

More American recipes

• Classic Cheeseburger
• New England Clam Chowder
• Buffalo Wings
• Cobb Salad
• Blueberry Pancakes
• Steak with Baked Potato