Apple Pie

Introduction

Apple pie is a beloved American dessert with a flaky, buttery crust and sweet, spiced apple filling. This recipe uses a combination of tart and sweet apples for the perfect balance of flavor and includes tips to ensure your crust stays crisp and your filling is perfectly tender.

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Ingredients

For the Pie Crust (makes 2 crusts – top and bottom)

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
• 6 to 8 tablespoons ice water

For the Apple Filling

• 6 to 7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour or cornstarch (to thicken filling)
• 2 tablespoons unsalted butter, cut into small pieces (to dot on top of apples before covering with crust)

Optional for Finishing

• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (for sprinkling on top)

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Equipment Needed

• 9-inch pie dish
• Rolling pin
• Mixing bowls
• Pastry cutter or fork
• Sharp knife
• Pastry brush

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Preparation Steps

Step 1: Prepare the Pie Crust

1. In a large bowl, whisk together the flour, salt, and sugar.
2. Add cold butter cubes and cut into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Avoid overworking the dough.
4. Divide dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

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Step 2: Prepare the Apple Filling

1. In a large bowl, toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, salt, lemon juice, and flour (or cornstarch).
2. Ensure all slices are coated evenly. Set aside.

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Step 3: Assemble the Pie

1. Preheat the oven to 425°F (220°C).
2. Roll out one disc of chilled dough on a lightly floured surface into a circle about 12 inches in diameter.
3. Carefully place it into a 9-inch pie dish, letting excess hang over the edges.
4. Pour the apple filling into the crust and dot with small pieces of butter.
5. Roll out the second dough disc and place over the apples. Trim excess dough, leaving about 1/2 inch overhang.
6. Fold and crimp edges to seal the top and bottom crusts.
7. Cut small slits or shapes in the top crust to allow steam to escape.
8. Optional: Brush the top with beaten egg and sprinkle with sugar for a golden, shiny finish.

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Step 4: Bake the Pie

1. Place the pie on a baking sheet to catch any drips.
2. Bake at 425°F (220°C) for 20 minutes.
3. Reduce heat to 375°F (190°C) and bake for an additional 35–45 minutes until the crust is golden brown and the filling is bubbling.
4. If the crust edges brown too quickly, cover them with foil.

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Step 5: Cool and Serve

• Let the pie cool for at least 2 hours before slicing. This allows the filling to set.
• Serve warm or at room temperature with vanilla ice cream, whipped cream, or caramel drizzle.

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Tips for Perfect Apple Pie

• Use a mix of apples: Combining tart (Granny Smith) and sweet (Honeycrisp) apples creates a balanced flavor and texture.
• Keep the butter cold: Cold butter in the crust ensures a flaky texture.
• Prevent soggy crust: Toss apple slices in a little flour/cornstarch and pre-bake bottom crust for extra crispiness if desired.
• Don’t overwork the dough: Over-kneading develops gluten and can make the crust tough.