Classic American Apple Pie

Ingredients

• all-purpose flour2.5 cups
• unsalted butter, cold and cubed1 cup
• ice water1/2 cup
• granulated sugar3/4 cup
• all-purpose flour2 tablespoons
• ground cinnamon1 teaspoon
• ground nutmeg1/4 teaspoon
• salt1/2 teaspoon
• tart apples (like Granny Smith), peeled, cored, and sliced6 cups
• lemon juice1 tablespoon
• egg, beaten (for egg wash)1

Steps

1. 1

   For the crust: In a large bowl, combine 2.5 cups flour and 1/2 teaspoon salt. Cut in 1 cup cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add 1/2 cup ice water, mixing until the dough just comes together. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. 2

   For the filling: In a large bowl, whisk together 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Add 6 cups sliced apples and 1 tablespoon lemon juice. Toss to coat evenly.

3. 3

   Preheat your oven to 425°F (220°C).

4. 4

   On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.

5. 5

   Pour the apple filling into the crust-lined pie plate.

6. 6

   Roll out the second disc of dough. You can either place it as a solid top crust (cutting vents) or cut it into strips for a lattice top. Place the top crust over the filling. Trim and crimp the edges to seal.

7. 7

   Brush the top crust with the beaten egg wash.

8. 8

   Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with aluminum foil.

9. 9

   Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving.