Per serving · Approximate values estimated by AI
Classic American Apple Pie
Traditional dish · American
A quintessential American dessert featuring a flaky, buttery crust filled with tender, spiced apples. This recipe focuses on traditional techniques for an authentic taste.
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
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
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
Preheat your oven to 425°F (220°C).
- 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
Pour the apple filling into the crust-lined pie plate.
- 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
Brush the top crust with the beaten egg wash.
- 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
Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving.
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