Description
This classic homemade apple pie recipe features a flaky, buttery crust and a spiced apple filling made with a blend of cooked and raw apples. The pie is baked to golden perfection, offering a comforting dessert that's perfect for any occasion.
Ingredients
Pie Crust
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cold, cut into 1/2-tablespoon pieces
- 1/3 cup ice water, plus more as needed
- 1 1/2 tablespoons apple cider vinegar
Apple Filling
- 3 1/2 pounds mixed apples, peeled, cored, and sliced no thicker than 1/4 inch
- 1 cup 100% apple juice
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
Topping
- 1 large egg
- 1 tablespoon water
- Turbinado sugar, for sprinkling
Instructions
- Make the Crust: In a food processor bowl, combine flour, sugar, and salt by pulsing briefly. Add cold butter pieces and pulse until pieces are pebble-sized. Transfer mixture to a large bowl.
- Add Liquids and Form Dough: Add ice water and apple cider vinegar to the flour-butter mixture. Toss with a fork and gather with your hands until a soft, supple round dough forms. Adjust with more ice water or flour as needed.
- Chill the Dough: On a floured surface, form dough into a ball, then cut in half with a sharp knife. Flatten halves into 1-inch thick disks, wrap tightly in plastic wrap, and refrigerate for 2 hours or up to 5 days.
- Prepare Filling: Preheat oven to 400°F. Peel, core, and slice apples. Combine half of the apples with apple juice in a saucepan, bring to boil, and cook for 8-10 minutes. Let cool slightly.
- Mix Filling Ingredients: In a large bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, ginger, and salt. Add raw apples and lemon juice, tossing to coat, then fold in cooked apples.
- Roll Out Bottom Crust: On a floured surface, roll out one dough disk to about 12 inches diameter. Transfer to a 9-inch pie plate without stretching.
- Roll Out Top Crust: Roll second dough disk to a similar size and score slits for ventilation. Set aside.
- Assemble Pie: Spoon apple filling into bottom crust, pour juices over apples, and dot filling with butter pieces.
- Add Top Crust and Seal: Place top crust over filling, trim excess dough beyond 1 inch, then tuck and crimp edges to seal.
- Apply Egg Wash and Sprinkle Sugar: Whisk egg and water, brush over top crust, and sprinkle with turbinado sugar.
- Bake: Place pie on center oven rack with a sheet pan underneath. Bake at 400°F for 20 minutes. Reduce oven to 350°F and bake another 45-50 minutes until crust is deep golden brown. Cover with foil if browning too fast.
- Cool and Serve: Remove from oven and cool at room temperature for at least 3 hours before serving. Serve with vanilla ice cream if desired.
Notes
- Use a mix of tart and sweet apples for balanced flavor and texture.
- Make sure butter is very cold when cutting into flour for a flaky crust.
- The apple cider vinegar in the dough helps tenderize the crust without affecting flavor.
- Adjust the amount of ice water carefully to achieve the correct dough consistency.
- Allowing the pie to cool completely before slicing ensures clean cuts and better filling set.
- Cover edges with foil if crust browns too quickly during baking to prevent burning.
- This pie keeps well at room temperature for up to a day or refrigerated for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
