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Classic Apple Pie with Buttery Crust, overhead shot

Classic Apple Pie with Buttery Crust

Indulge in a timeless dessert with this Classic Apple Pie featuring a delightfully flaky, buttery crust and a perfectly spiced, irresistible apple filling. This recipe guides you through creating a homemade pie that's ideal for any occasion.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 slices
Calories 425 kcal

Equipment

  • large bowl
  • whisk
  • pastry blender
  • plastic wrap
  • rolling pin
  • 9-inch pie plate
  • baking sheet
  • wire rack

Ingredients
  

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)

Instructions
 

Preparing the Buttery Crust:

  • Whisk together the all-purpose flour, granulated sugar, and salt in a large bowl.
  • Add the very cold cubed butter to the flour mixture and cut it in until the mixture resembles coarse meal with pea-sized butter pieces.
  • Gradually drizzle in the ice water, mixing gently until the dough just comes together, being careful not to overmix.
  • Divide the dough in half, flatten each into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.

Creating the Apple Filling:

  • Peel, core, and evenly slice the assorted baking apples, then place them in a large bowl.
  • Add granulated sugar, brown sugar, flour or cornstarch, cinnamon, nutmeg, optional cloves, lemon juice, and vanilla extract to the apples, then toss to coat.
  • Let the apple mixture rest for 15-30 minutes, allowing the apples to release their juices to help thicken the filling.

Assembling Your Classic Apple Pie:

  • Preheat your oven to 425°F (220°C).
  • Lightly flour a surface, roll one chilled dough disc into a 12-inch circle, and transfer it to a 9-inch pie plate, pressing it into the bottom and sides.
  • Spoon the prepared apple filling into the pie crust, mounding it slightly, and dot the top with small pieces of butter.
  • Roll out the second dough disc; either place it whole over the apples, trim, crimp edges, and cut slits for steam, or cut into ½-inch strips to weave a lattice top, then crimp to seal.
  • Whisk the egg with milk or water for an egg wash, brush it evenly over the top crust, and optionally sprinkle with coarse sugar.

Baking Your Classic Apple Pie to Perfection:

  • Place the pie on a baking sheet and bake in the preheated oven at 425°F (220°C) for the first 15-20 minutes.
  • Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-50 minutes until the crust is deeply golden brown and the filling is bubbling; tent edges with foil if browning too quickly.
  • Remove the pie from the oven and cool completely on a wire rack for at least 2-3 hours before slicing and serving, which is crucial for the filling to set.

Notes

Cooling the pie completely for 2-3 hours is crucial for the filling to set properly, ensuring perfect slices. If the pie crust edges brown too quickly during baking, loosely tent them with aluminum foil or use a pie shield.