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Classic Apple Pie
Traditional dish · American
A quintessential American dessert featuring a flaky, buttery crust filled with tender, spiced apples.
Ingredients
- All-purpose flour2.5 cups
- Unsalted butter, cold and cubed1 cup
- Ice water6-8 tbsp
- Apples, peeled, cored, and sliced6-7 medium
- Granulated sugar3/4 cup
- All-purpose flour2 tbsp
- Ground cinnamon1 tsp
- Ground nutmeg1/4 tsp
- Lemon juice1 tbsp
- Egg, beaten (for egg wash)1
- Salt1 tsp
- Black pepperpinch
Steps
- 1
Make the pie crust: In a large bowl, combine flour and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes.
- 2
Prepare the apple filling: In a large bowl, toss sliced apples with sugar, 2 tbsp flour, cinnamon, nutmeg, lemon juice, and a pinch of salt and pepper. Mix well.
- 3
Preheat oven to 400°F (200°C).
- 4
Roll out one disc of dough and line a 9-inch pie plate. Trim and crimp the edges.
- 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, seal, and crimp the edges.
- 7
Brush the top crust with the beaten egg wash. Bake for 20 minutes at 400°F (200°C), then reduce oven temperature to 375°F (190°C) and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent with foil.
- 8
Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving.
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