A classic apple pie is a beloved dessert that’s both comforting and impressive. With a flaky crust and a spiced apple filling, it’s a staple of many holiday tables and cozy family dinners. Here’s a step-by-step guide to help you bake the perfect apple pie from scratch:
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 6-8 tbsp ice water
For the Filling:
- 6-8 cups peeled and sliced apples (such as Granny Smith, Honeycrisp, or a mix)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour (or cornstarch)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tbsp lemon juice (to prevent browning and add brightness)
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Instructions:
1. Prepare the Pie Crust:
- Combine Dry Ingredients: In a large bowl, mix flour, sugar, and salt.
- Cut in Butter: Add chilled butter cubes. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Ice Water: Gradually add ice water, 1 tablespoon at a time, and mix until the dough just comes together. It should be slightly crumbly but hold together when pressed.
- Chill Dough: Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling:
- Mix Apples and Ingredients: In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until apples are evenly coated.
3. Roll Out the Dough:
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Roll Dough: On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. The dough should be about 1/8 inch thick.
- Transfer Dough: Gently transfer the rolled dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough.
4. Assemble the Pie:
- Add Filling: Pour the apple filling into the prepared crust, spreading it evenly.
- Top Crust: Roll out the second disc of dough and place it over the filling. You can use the full sheet of dough or cut it into strips for a lattice top.
- Seal and Trim: Trim excess dough from the edges. Pinch or crimp the edges to seal. If using a whole top crust, cut slits to allow steam to escape.
- Egg Wash: Brush the top crust with the beaten egg and sprinkle with coarse sugar.
5. Bake the Pie:
- Bake: Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool: Allow the pie to cool on a wire rack for at least 2 hours before slicing. This helps the filling set and makes for cleaner slices.
Tips for the Perfect Apple Pie:
- Choose the Right Apples: Use a mix of tart and sweet apples for a balanced flavor.
- Chill the Dough: Keeping the dough cold helps ensure a flaky crust.
- Prevent a Soggy Bottom: Pre-baking the bottom crust for 10 minutes before adding the filling can help prevent sogginess.
- Check for Doneness: The filling should be visibly bubbling through the crust. If the crust is browning too quickly, cover the edges with foil.
Enjoy your homemade apple pie with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch!