Perfect Apple Pie
Nothing says comfort like the aroma of a freshly baked Perfect Apple Pie, with its golden, buttery crust and spiced apple filling. This classic dessert combines tender, flaky homemade pastry with a luscious mixture of tart Granny Smith apples, warm cinnamon, and a hint of nutmeg, all sweetened to perfection with brown sugar. The recipe includes step-by-step instructions for crafting the ideal pie dough from scratch, complete with tips for achieving a beautifully browned top crust brushed with egg wash and sprinkled with optional coarse sugar for extra crunch. Perfect for holidays, family gatherings, or a cozy treat, this quintessential apple pie hits every note—sweet, tangy, and delightfully spiced. Pair it with a scoop of vanilla ice cream for the ultimate indulgence.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, diced)
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar (for crust)
- 6 tablespoons Ice water
- 6 Granny Smith apples (peeled, cored, and sliced thin)
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar (for filling)
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons All-purpose flour (for filling)
- 1 tablespoon Lemon juice
- 1 Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
In a large bowl, combine the flour, salt, and granulated sugar for the crust.
Add the cold, diced butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Be careful not to overwork the dough.
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a large bowl, combine the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, flour, and lemon juice. Toss to coat the apples evenly.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Fit it into a 9-inch pie dish, leaving some overhang.
Pour the apple mixture into the pie crust, spreading it evenly.
Roll out the second disc of dough into another 12-inch circle. Place it over the apple filling and trim the edges, leaving about 1 inch of overhang.
Seal the edges by crimping them together and trim off any excess dough.
Cut slits or create decorative vents 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 and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours to let the filling set before slicing and serving.
Nutrition Facts
Calories |
3979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.2 g | 261% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 511.5 g | 186% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 242.1 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 289 mg | 22% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1277 mg | 27% | |
*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.
