Description
This Classic Apple Pie recipe features a flaky, buttery crust filled with tender, spiced apples for a timeless dessert that’s perfect for any occasion. The crust is made from scratch with cold butter and a hint of apple cider vinegar for extra tenderness, while the filling combines sweet and tart apples with cinnamon, allspice, and a dusting of sugars and cornstarch to create a luscious, thickened interior. Bake to golden perfection for a delightful treat.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter, cubed
- 1 teaspoon apple cider vinegar
- 1/2 cup ice-cold water
Filling
- 2 tablespoons unsalted butter
- 3 pounds apples, peeled, cored, and sliced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice (or apple pie/pumpkin spice)
- 1/4 teaspoon salt
- 1/2 cup sugar
- 2 tablespoons brown sugar
- 3 tablespoons cornstarch
- 1/2 tablespoon apple cider vinegar
Topping
- 1 egg white
- 1 tablespoon granulated sugar
Instructions
- Preparations: Ensure you have enough space in your fridge for chilling the pie crust later. Gather and prepare all ingredients, such as peeling, coring, and slicing the apples, measuring spices and sugars, and cubing the cold butter for the crust.
- Make the Pie Dough: In a large bowl, combine the all-purpose flour and salt. Add the cold cubed unsalted butter and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the apple cider vinegar and gradually add ice-cold water, mixing just until the dough holds together. Handle the dough minimally to keep it flaky. Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, toss the sliced apples with cinnamon, allspice, salt, granulated sugar, brown sugar, cornstarch, and apple cider vinegar. Mix well to coat the apples evenly, which will ensure a flavorful and thick filling once baked.
- Assemble the Pie: Preheat your oven to 425°F (220°C). On a floured surface, roll out one disc of dough into a circle large enough for the pie dish. Gently transfer the dough to the dish, pressing it in without stretching. Dot the bottom crust with the 2 tablespoons unsalted butter, then add the apple filling evenly over the crust. Roll out the second dough disc and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut several small slits in the top crust to allow steam to escape. Brush the top crust with egg white and sprinkle with granulated sugar for a beautiful golden finish.
- Bake the Pie: Place the pie on the middle rack and bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to set. Slice into 8 pieces and enjoy warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Use a mix of sweet and tart apples, such as Granny Smith and Honeycrisp, for best pie flavor.
- Chilling the dough is essential for a flaky crust.
- If the pie crust edges brown too quickly, cover them with foil halfway through baking.
- Let the pie cool before slicing to avoid runny filling.
- Make the dough ahead and refrigerate or freeze for convenience.
