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Classic American Apple Pie

Classic American Apple Pie

This classic american apple pie pairs a flaky all-butter crust with cinnamon-spiced apples and a glossy golden top. A mix of tart and sweet apples gives the filling balanced flavor and a tender, sliceable texture.

Prep: 45 min · Cook: 65 min · Total: 110 min · Serves: 8

Ingredients

  • 0.5 cups granulated sugar (divided)
  • 2.5 cups all-purpose flour (spooned and leveled, plus more for rolling)
  • 3 large granny smith apples (peeled, cored, and sliced 1/4 inch thick)
  • 1 large large egg (beaten)
  • 0.25 tsp ground nutmeg (freshly grated if possible)
  • 1 tbsp coarse sugar (for sprinkling)
  • 1.5 tsp ground cinnamon
  • 3 large honeycrisp apples (peeled, cored, and sliced 1/4 inch thick)
  • 1 tsp kosher salt (divided)
  • 1 cup unsalted butter (cold, cut into 1/2-inch cubes)
  • 0.5 cup ice water (plus more as needed)
  • 0.5 cup light brown sugar (packed)
  • 1 tbsp lemon juice (freshly squeezed)
  • 2 tbsp cornstarch

Instructions

  1. Place 2 1/2 cups all-purpose flour, 1 tbsp of the granulated sugar, and 3/4 tsp of the kosher salt in a large mixing bowl, and whisk for 30 seconds until evenly combined.
  2. Add 1 cup cold cubed unsalted butter to the flour mixture, then use a pastry blender or your fingertips to cut it in for 3-4 minutes, until the butter pieces range from pea-size to thin flakes and the mixture still looks dry and shaggy.
  3. Drizzle in 1/2 cup ice water, 1 tbsp at a time, while tossing with a fork for 1-2 minutes, just until the dough clumps when squeezed; add up to 2 tbsp more ice water only if dry flour remains at the bottom of the bowl.
  4. Turn the dough onto a lightly floured work surface, divide it into 2 equal disks, wrap each disk tightly in plastic wrap, and refrigerate on a flat plate for at least 30 minutes, until firm but still rollable.
  5. Position an oven rack in the lower third of the oven, place a rimmed baking sheet on the rack to preheat, and heat the oven to 425°F (220°C) for at least 20 minutes so the bottom crust sets quickly.
  6. In a large bowl, combine the sliced Granny Smith apples, sliced Honeycrisp apples, remaining granulated sugar, light brown sugar, lemon juice, ground cinnamon, ground nutmeg, cornstarch, and remaining 1/4 tsp kosher salt; toss with a rubber spatula for 1 minute until the apples are evenly coated and slightly glossy.
  7. On a lightly floured surface, roll 1 chilled dough disk with a rolling pin into a 12-inch round about 1/8 inch thick, turning the dough every few strokes so it does not stick and dusting lightly with flour as needed.
  8. Transfer the rolled dough to a 9-inch pie plate, gently press it into the bottom and sides without stretching, and refrigerate the lined pie plate for 10 minutes while you roll the top crust.
  9. Roll the second chilled dough disk into an 11-inch round about 1/8 inch thick on the lightly floured surface, then cut several 2-inch vents in the center with a paring knife so steam can escape during baking.
  10. Spoon the apple filling and any accumulated juices into the chilled bottom crust, mounding the fruit slightly in the center, then lay the top crust over the filling and press the edges together to seal.
  11. Trim the overhang to about 1 inch with kitchen shears, fold the top and bottom crusts under together, and crimp the edge with your fingers or a fork until the pie is fully sealed with no large gaps.
  12. Brush the top crust and crimped edge evenly with the beaten large egg using a pastry brush, sprinkle with 1 tbsp coarse sugar, and place the pie on the preheated rimmed baking sheet in the lower third of the oven.
  13. Bake at 425°F (220°C) for 20 minutes, until the crust begins to blister and turn pale golden at the edges, then reduce the oven temperature to 375°F (190°C) without opening the door for longer than necessary.
  14. Continue baking at 375°F (190°C) for 40-45 minutes, rotating the baking sheet once after 25 minutes, until the crust is deep golden brown and thick apple juices bubble visibly through the vents for at least 5 minutes.
  15. Transfer the pie plate to a wire rack and let the pie cool for at least 3 hours before slicing, until the filling is set and the slices hold their shape rather than running across the plate.

Nutrition (per serving)

  • Calories: 488
  • Protein: 5 g
  • Fat: 24 g
  • Carbohydrates: 66 g
  • Fiber: 5 g
  • Sugar: 34 g
  • Sodium: 299 mg

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