Why Make This Recipe

This recipe for Classic Apple Pie with Buttery Crust offers nostalgic comfort, bringing back childhood memories and a sense of home. It has an irresistible flavor combination of sweet, tart apples and a rich, buttery crust. This dessert looks impressive but is easier to make than you think. It is perfect for any occasion, from holiday gatherings to cozy weeknight treats. Your kitchen will fill with a pure joy aroma.

How to Make Classic Apple Pie with Buttery Crust

Making a Classic Apple Pie with Buttery Crust involves preparing the flaky pastry, creating a flavorful apple filling, assembling the pie, and then baking it to golden perfection. The process starts with very cold butter for the crust, followed by tossing fresh apples with sugars, spices, and a thickener. Finally, you carefully layer the filling into the crust and bake until bubbly and golden.

Ingredients of Classic Apple Pie with Buttery Crust

For the Flaky Buttery Crust
* 2 ½ cups all-purpose flour
* 1 cup unsalted butter, very cold and cubed (2 sticks)
* ½ teaspoon salt
* 1 tablespoon granulated sugar
* ½ cup ice water (approximately)

For the Irresistible Apple Filling
* 6-8 assorted baking apples (e.g., Granny Smith, Honeycrisp, Fuji), peeled, cored, and sliced (about 6 cups)
* ½ cup granulated sugar
* ¼ cup packed brown sugar
* ¼ cup all-purpose flour or cornstarch (for thickening)
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ⅛ teaspoon ground cloves (optional)
* 1 tablespoon lemon juice
* 1 teaspoon vanilla extract
* 2 tablespoons unsalted butter, cut into small pieces

For the Golden Finish
* 1 large egg
* 1 tablespoon milk or water
* 1 tablespoon coarse sugar (optional, for sprinkling)

Directions of Classic Apple Pie with Buttery Crust

Preparing the Buttery Crust
1. **Combine Dry Ingredients:** Whisk the all-purpose flour, granulated sugar, and salt in a large bowl.
2. **Cut in Cold Butter:** Add the cubed, very cold butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter.
3. **Add Ice Water Gradually:** Drizzle the ice water into the flour mixture, 1 tablespoon at a time. Mix gently with a fork or your hands until the dough just comes together. Do not overmix the dough.
4. **Chill the Dough:** Divide the dough in half. Flatten each half into a disc, wrap each disc tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.

Creating the Apple Filling
1. **Prepare Apples:** Peel, core, and slice the assorted baking apples evenly. Place them in a large bowl.
2. **Combine Filling Ingredients:** Add the granulated sugar, brown sugar, all-purpose flour or cornstarch, ground cinnamon, ground nutmeg, optional ground cloves, lemon juice, and vanilla extract to the sliced apples. Toss everything together until the apples are well coated.
3. **Rest the Filling:** Let the apple mixture sit for 15-30 minutes. This allows the apples to release some of their juices, which helps in thickening the filling.

Assembling Your Classic Apple Pie
1. **Preheat Oven:** Preheat your oven to 425°F (220°C).
2. **Roll Out Bottom Crust:** Lightly flour a clean surface. Take one chilled dough disc and roll it out into a 12-inch circle. Carefully transfer the rolled dough into a 9-inch pie plate. Gently press it into the bottom and sides of the plate, trimming any excess dough if necessary.
3. **Add Filling:** Spoon the prepared apple filling into the pie crust, mounding it slightly in the center. Dot the top of the apple filling with the small pieces of butter.
4. **Add Top Crust:** Roll out the second dough disc.
* **Solid Top:** Place this rolled dough over the apples. Trim the edges and crimp them together with the bottom crust to seal. Cut several slits in the top crust to allow steam to escape during baking.
* **Lattice Top:** Alternatively, cut the rolled dough into ½-inch wide strips and weave them over the filling in a lattice pattern. Crimp the edges to seal.
5. **Egg Wash and Sugar:** In a small bowl, whisk the egg with the milk or water to create an egg wash. Brush this mixture evenly over the top crust. If desired, sprinkle the top with coarse sugar for added sparkle and crunch.

Baking Your Classic Apple Pie to Perfection
1. **Bake Initial Temperature:** Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven at 425°F (220°C) for the first 15-20 minutes.
2. **Reduce Temperature:** Reduce the oven temperature to 375°F (190°C). Continue baking for another 35-50 minutes, or until the crust is deeply golden brown and the apple filling is bubbling thickly through the vents. If the edges of your crust are browning too quickly, loosely tent them with aluminum foil or use a pie shield.
3. **Cool Completely:** Remove the pie from the oven and place it on a wire rack. Allow the pie to cool completely for at least 2-3 hours before slicing and serving. This cooling time is crucial for the filling to set properly.

How to Serve Classic Apple Pie with Buttery Crust

Serve Classic Apple Pie warm with a scoop of vanilla bean ice cream for an “à la mode” experience. You can also offer a dollop of freshly whipped cream. For a traditional pairing, consider a slice of sharp cheddar cheese alongside your pie. Otherwise, the pie is delicious on its own, perhaps with a cup of coffee or tea.

How to Store Classic Apple Pie with Buttery Crust

Store leftover Classic Apple Pie loosely covered with plastic wrap or aluminum foil at room temperature for up to 2 days. If you want to keep it longer, store it in the refrigerator for up to 3-4 days. For longer storage, freeze individual slices or the whole pie tightly wrapped for up to 2-3 months. Thaw frozen pie in the refrigerator overnight and reheat gently in the oven for best results.

Tips to Make Classic Apple Pie with Buttery Crust

Keep Ingredients Cold: Ensure your butter for the crust is very cold and cubed. It makes a flaky crust.
Don’t Overwork the Dough: Overmixing the dough results in a tough crust. Mix until just combined.
Vent the Top Crust: Cut slits in the top crust. This allows steam to escape and prevents a soggy pie.
Prevent Over-Browning: If the crust edges brown too quickly, loosely tent the pie with aluminum foil. A pie shield also protects the edges.
Patience is Key: Allow the pie to cool completely for 2-3 hours. This is vital for the filling to set and for clean slices.

Variation

Crumble Top: Replace the top crust with a buttery oat crumble.
Caramel Apple Pie: Drizzle homemade caramel sauce over the filling before applying the top crust.
Spice It Up: Add a touch of ground ginger or cardamom to the apple filling.
Nutty Crust: Incorporate finely chopped pecans or walnuts into the pie crust dough.

FAQs

Q1: What are the best apples to use for a Classic Apple Pie with Buttery Crust?
A: A mix of tart apples, like Granny Smith, and sweet-tart apples, like Honeycrisp, Fuji, or Braeburn, creates the best balance of flavor and texture. Avoid using only overly soft apples, as they can turn to mush when baked.

Q2: How do I prevent my Classic Apple Pie crust from getting soggy?
A: To prevent a soggy crust, ensure your apple filling is not too wet. Allow the prepared apple mixture to sit and release some juices, then drain any excessive liquid if needed. Using a thickener like flour or cornstarch in the filling is crucial. Some bakers also pre-bake (blind bake) the bottom crust for 10-15 minutes before adding the filling, though this is not always necessary for a good Classic Apple Pie if you follow the other steps.

Q3: Can I make the Buttery Crust for my Classic Apple Pie ahead of time?
A: Yes, you can make the pie dough ahead of time. Prepare the dough discs, wrap them tightly in plastic wrap, and refrigerate for up to 2 days. You can also freeze the dough for up to a month; thaw it in the refrigerator overnight before you plan to roll it out and use it.