Classic Two Crust Apple Pie
Indulge in the timeless charm of a Classic Two Crust Apple Pie, a dessert that celebrates the comforting flavors of autumn. This recipe features a flaky, buttery homemade pastry encasing a luscious filling of tender, spiced apples kissed with cinnamon, nutmeg, and a hint of lemon. Perfect for holidays or cozy family gatherings, this pie achieves a beautiful golden crust thanks to an egg wash and optional sprinkle of coarse sugar for added sparkle. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this quintessential apple pie brings a slice of homemade goodness to your table. With easy-to-follow instructions and simple ingredients, it’s the ultimate crowd-pleaser for any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold and cubed)
- 0.5 teaspoon Salt
- 1 teaspoon Granulated sugar (for crust)
- 6 tablespoons Ice water
- 6 cups Apples (peeled, cored, and sliced; about 6 medium apples)
- 0.75 cup Granulated sugar (for filling)
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons All-purpose flour (for filling thickener)
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter (for filling)
- 1 Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
In a large bowl, combine the all-purpose flour, salt, and granulated sugar for the crust.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your hands, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. Avoid overmixing.
Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, flour, and lemon juice. Toss until the apples are evenly coated.
On a floured surface, roll out one dough disc into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, letting the edges hang over.
Pour the apple filling into the crust and dot the top of the filling with small pieces of the 2 tablespoons of butter.
Roll out the second dough disc into another 12-inch circle. Place it over the filling.
Trim and crimp the edges of the pie to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg and sprinkle with coarse sugar, if desired.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
4660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.0 g | 290% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 645.7 g | 235% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 345.7 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 272 mg | 21% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2064 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
