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Classic Apple Pie with Buttery Crust

Classic Apple Pie with Buttery Crust

A timeless dessert featuring a tender, flaky, buttery crust filled with a sweet and spiced apple mixture. Perfect for any occasion, this pie bakes to golden perfection.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 slices
Calories 450 kcal

Equipment

  • Large bowl
  • Pastry blender or fingertips
  • Plastic wrap
  • Rolling pin
  • 9-inch pie dish
  • Sharp knife
  • Baking sheet
  • Wire rack

Ingredients
  

For the Crust

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter cold and cubed
  • ½ cup ice water plus more if needed
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt

For the Filling

  • 6-8 medium fresh apples a blend of tart and sweet, e.g., Granny Smith, Honeycrisp, Fuji
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tablespoons all-purpose flour or cornstarch for thickening
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • salt Pinch of
  • 1 tablespoon unsalted butter Optional: for dotting the top of the filling

Optional Topping/Wash

  • 1 egg Optional: beaten with 1 tablespoon water for egg wash
  • 1 teaspoon granulated sugar Optional: for sprinkling on top

Instructions
 

Make the Pie Crust

  • In a large bowl, combine flour, sugar, and salt.
  • Cut in cold, cubed butter until the mixture resembles coarse meal with pea-sized chunks.
  • Gradually add ice water, mixing until the dough forms a ball, being careful not to overmix.
  • Divide the dough into two discs, wrap, and chill in the refrigerator for at least 30 minutes.

Prepare the Apple Filling

  • Peel, core, and slice the fresh apples into uniform ¼-inch thick slices.
  • In a large bowl, toss the sliced apples with both sugars, flour or cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt until evenly coated.

Assemble the Pie

  • Preheat oven to 400°F (200°C) and prepare a 9-inch pie dish; have your chilled pie dough ready.
  • On a floured surface, roll out one dough disc into a 12-inch circle and transfer it to the pie dish, allowing the edges to overhang.
  • Pour the apple filling into the crust-lined dish, piling it high, and optionally dot the top with butter cubes.
  • Roll out the second dough disc into another 12-inch circle and place it over the apple filling as the top crust.
  • Trim crust edges to a ½-inch overhang and crimp them together to seal the pie.
  • Cut several slits in the top crust to allow steam to escape during baking.
  • Optionally, brush the top crust with an egg wash and sprinkle with sugar for a golden, shiny finish.

Bake and Cool

  • Place the pie on a baking sheet and bake at 400°F (200°C) for 15 minutes.
  • Reduce the oven to 375°F (190°C) and bake for 45-60 minutes, until golden and bubbly; cover edges with foil if browning too quickly.
  • Remove the pie from the oven and cool completely on a wire rack for 2-3 hours to allow the filling to set.

Notes

For the best flavor and texture, use a blend of tart and sweet apples. Ensure the pie cools completely before slicing to allow the filling to set properly, which can take several hours.