Classic Apple Pie Recipe


To make the pie crust:
2 12 cup regular flour
1 cup cold unsalted butter, sliced into small cubes
12teaspoon of salt
1 tbsp. granulated sugar
6 to 8 tbsp ice water
To make the apple filling:
6 cups peeled and thinly sliced apples (a combination of sweet and tart apples, such as Granny Smith and Honeycrisp)
A quarter cup of granulated sugar
14 cups packed light brown sugar
1 teaspoon of lemon juice
1 teaspoon cinnamon powder
14 tsp ground nutmeg
2 tbsp. all-purpose flour
1 tbsp unsalted butter, sliced into small cubes
To make the Egg Wash:

1 big egg
1 tbsp. milk or water
1 tbsp granulated sugar (to sprinkle on top)

Crust for a pie:

In a large mixing basin, combine the flour, salt, and sugar. Stir in the cold cubed butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Mix in one tablespoon of ice water at a time until the dough comes together. Be careful not to overmix. Divide the dough in half, form each half into a disc, wrap in plastic wrap, and chill for at least 1 hour.

Apple Compote:

Combine the sliced apples, granulated sugar, brown sugar, lemon juice, ground cinnamon, ground nutmeg, and all-purpose flour in a large mixing bowl. Mix until the sugar and spices are equally distributed on the apples. Allow the mixture to settle for 15-20 minutes to allow the flavors to blend.
Putting the Pie Together:

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Remove one cooled pie crust disc from the refrigerator and let it aside for a few minutes to soften somewhat.
Roll out the pie crust into a circle about 12 inches in diameter on a floured surface. Transfer the crust to a 9-inch pie dish and press it lightly into the bottom and sides.
Fill the pie shell with the apple filling and smooth it out evenly—dot with little slices of unsalted butter on top.
Roll out the second cold pie crust disc into a 12-inch-diameter circle. Place it on top of the apple filling. To seal the pie, trim any excess crust from the edges and crimp the edges.
Baking and egg wash:

Mix the egg and milk or water in a small bowl to make the egg wash.
Brush the egg wash over the top of the pie. For a slightly crunchy and sweet crust, sprinkle granulated sugar on top.

Make a few slits in the top crust to let steam escape while baking.
Bake the pie for 45-50 minutes, or until the crust is golden brown and the apple filling is bubbling, on a baking sheet (to collect any drips).

Remove the pie from the oven and cool for at least 2 hours on a wire rack before serving. This allows the filling to firm up and the flavors to develop.
Serve your homemade apple pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream on top!