Classic American Apple Pie (Printable)
Spiced apples in a buttery flaky crust for warm comfort
# What goes in:
→ For the Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 tsp salt
04 - 1 tbsp granulated sugar
05 - 6–8 tbsp ice water
→ For the Apple Filling
06 - 6 cups tart apples, peeled, cored, and thinly sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed brown sugar
09 - 2 tbsp all-purpose flour
10 - 1 tbsp lemon juice
11 - 1 1/2 tsp ground cinnamon
12 - 1/4 tsp ground nutmeg
13 - 1/8 tsp ground cloves
14 - 1/4 tsp salt
15 - 2 tbsp unsalted butter, cut into small pieces
→ For Assembly
16 - 1 egg, beaten
17 - 1 tbsp milk
18 - 1 tbsp coarse sugar
# Directions:
01 - In a large bowl, whisk flour, salt, and sugar. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour.
02 - In a large mixing bowl, toss sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt until apples are evenly coated. Set aside.
03 - On a floured surface, roll one dough disc into a 12-inch round. Fit into a 9-inch pie dish, trimming excess edges.
04 - Pour apple mixture into crust and dot with butter pieces.
05 - Roll second dough disc into a 12-inch round. Place over apples. Trim, fold, and crimp edges to seal. Cut several small slits in top for steam to escape.
06 - Beat egg with milk; brush over top crust. Sprinkle with coarse sugar, if desired.
07 - Preheat oven to 425°F. Bake pie for 20 minutes. Reduce oven temperature to 375°F and continue baking for 35–40 minutes, until crust is golden and filling is bubbly.
08 - Let pie cool on a wire rack for at least 2 hours before slicing to allow filling to set.
# Expert Advice:
01 -
- The combination of tart Granny Smith apples with warm spices creates that perfect balance between sweet and bright
- Making your own crust is easier than you think and absolutely worth the extra effort for that flaky, buttery result
02 -
- If your crust edges start browning too quickly, tent them with foil during the last 15 minutes of baking
- Letting the pie cool completely is non-negotiable unless you want apple soup instead of neat slices
03 -
- Place a baking sheet on the rack below your pie to catch any sugary drips before they hit your oven floor
- If the top crust browns too fast, lay a piece of foil loosely over it for the last 15 minutes of baking