Ingredients
Equipment
Method
Make the Pie Dough
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add 1 cup chilled, cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Slowly add 6 to 8 tablespoons ice water, one tablespoon at a time, tossing with a fork until the dough just starts to come together. Be careful not to add too much water; the dough should hold together when pressed but not be sticky.
Chill the Dough
- Divide the dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough gives you a flakier crust and makes it easier to handle.
Prepare the Apple Filling
- In a large bowl, combine 6 cups thinly sliced, peeled apples, 3/4 cup sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice. Toss gently to coat the apples evenly with the sugar and spices. Set aside to allow the flavors to meld.
Roll Out the Dough
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to your pie dish, letting the excess hang over the edges. Roll out the second disk into a similar size for the top crust. For a fun twist, you can cut shapes or create a lattice pattern with this top layer.
Assemble the Pie
- Pour the apple filling into the prepared bottom crust, spreading it evenly. Dot the filling with 1 tablespoon of butter, cut into small pieces. Place the top crust over the filling, trimming any excess dough from the edges. Pinch the edges to seal and crimp decoratively. Cut a few slits in the top crust to allow steam to escape during baking.
Bake to Perfection
- Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips and bake for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil or a pie shield.
Cool and Serve
- Allow the Apple Pie to cool for at least 2 hours before slicing. This rest time lets the filling set, making it easier to cut perfect slices. Serve warm or at room temperature, perhaps alongside a scoop of vanilla ice cream or a drizzle of caramel sauce.
Notes
- Make the pie dough up to 2 days ahead and keep it tightly wrapped in the fridge for convenience.
- Refrigerate the prepared apple filling for up to 24 hours to deepen flavors before baking.
- Cover pie edges with foil if they brown too fast during baking to prevent burning.
- Leftover pie can be stored at room temperature for 2 days or refrigerated up to 4 days.
- For a gluten-free crust, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.