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Apple Pie

Apple Pie
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This classic apple pie recipe features a flaky, buttery crust filled with juicy, cinnamon-spiced apples, delivering a warm and irresistible dessert perfect for any occasion. Easy to follow and customizable, it guarantees a homemade taste that feels timeless and comforting.

Ingredients

Filling Ingredients

  • Apples (6–7 cups) – firm, tart varieties like Granny Smith or Honeycrisp
  • Sugar (¾ cup) – a blend of granulated and brown sugar
  • Cinnamon (1 tbsp)
  • Nutmeg (½ tsp)
  • Lemon juice (2 tbsp)
  • Salt (a pinch)

Crust Ingredients

  • All-purpose flour (2 ½ cups)
  • Unsalted butter (1 cup) – cold and cubed
  • Salt (1 tsp)
  • Water (4 to 6 tbsp) – ice cold

Other Ingredients

  • Egg (1) – for egg wash

Instructions

  1. Prepare the Dough: Chill butter and water. In a large bowl, combine flour and salt. Add cold butter cubes and quickly cut them in with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water a tablespoon at a time until the dough holds together. Divide the dough into two disks, wrap in plastic, and chill for at least one hour.
  2. Prepare the Filling: Peel, core, and slice apples evenly. Toss them in a large bowl with sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Let the mixture sit for about 15 minutes to macerate and release juices.
  3. Roll Out the Crust: On a floured surface, roll out one dough disk into a 12-inch circle. Transfer it carefully to a pie dish, easing the dough without stretching. Roll out the second dough disk for the top crust or lattice strips if desired.
  4. Assemble the Pie: Pour the apple filling into the prepared bottom crust, spreading evenly. Place the top crust over the filling, trim excess dough, and crimp edges to seal. Cut slits on top for steam or weave a lattice crust for decoration.
  5. Egg Wash and Bake: Beat the egg and brush it over the crust for a golden, shiny finish. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for another 40-50 minutes until the filling bubbles and crust is golden brown. Cool before slicing.

Notes

  • Keep ingredients cold to ensure a flaky crust by preventing excess gluten development.
  • Mix dough just until combined to keep the crust tender and flaky.
  • Use a mix of tart and sweet apples for a well-balanced filling.
  • Let the pie cool completely before cutting so the filling sets.
  • Shield the crust edges with foil during baking if they brown too quickly.

Nutrition

Keywords: apple pie, classic apple pie, homemade apple pie, flaky crust, cinnamon apple pie, baking, dessert, fall dessert

Find it online: https://marygourmet.com/apple-pie/