Classic Homemade Apple Pie Recipe

 Classic Homemade Apple Pie Recipe

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, chilled and cubed
• 1 teaspoon salt
• 1 teaspoon sugar
• 6-8 tablespoons ice water

For the Filling:

• 6-7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tablespoon lemon juice
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 2 tablespoons unsalted butter, cut into small pieces

For the Topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional)
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  Instructions:

Preparing the Pie Crust:

1. In a large bowl, combine the flour, salt, and sugar. Add the chilled butter cubes and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. Do not overwork the dough.
3. Divide the dough into two equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

Preparing the Filling:

4. In a large bowl, combine the sliced apples with lemon juice. Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and cloves. Toss to coat the apples evenly.

Assembling the Pie:

5. Preheat the oven to 425°F (220°C).
6. On a lightly floured surface, roll out one of the dough disks to fit a 9-inch pie dish, leaving an overhang. Transfer the rolled dough to the pie dish.
7. Fill the crust with the apple mixture, mounding slightly in the center. Dot the filling with small pieces of butter.
8. Roll out the second dough disk and place it over the filling. Trim any excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp the edges to seal.
9. Cut several 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.

Baking the Pie:

10. Place the pie on a baking sheet to catch any drips and bake for 20 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for 40-50 minutes, until the crust is golden brown and the filling is bubbly.
11. If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
12. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set.