Sweet-tart apples, golden buttery crust, comforting spice — a timeless American classic for gatherings.
# Components:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6 to 8 tablespoons ice water
→ Apple Filling
06 - 6 cups peeled and sliced apples (such as Granny Smith or Honeycrisp)
07 - 3/4 cup granulated sugar
08 - 1/4 cup brown sugar
09 - 2 tablespoons all-purpose flour
10 - 1 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1 tablespoon lemon juice
13 - 1 teaspoon vanilla extract
→ For Assembly
14 - 1 egg, beaten
15 - 1 tablespoon coarse sugar (optional)
# Directions:
01 - In a large bowl, whisk together flour, salt, and sugar. Using a pastry cutter or fork, cut in the cold butter until the mixture forms coarse crumbs.
02 - Add ice water, one tablespoon at a time, mixing until dough just comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for a minimum of one hour.
03 - In a separate bowl, toss sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract until evenly coated. Set aside.
04 - Preheat oven to 400°F. Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Place dough in dish and add the apple filling.
05 - Roll out the second dough disc and place over the apples. Trim and crimp the edges. Cut slits or create a lattice to allow steam to escape. Brush the surface with beaten egg and sprinkle with coarse sugar if desired.
06 - Set pie on a baking sheet and bake for 45 to 55 minutes, until the crust is golden brown and filling is bubbling. Protect the edges with foil midway if browning quickly.
07 - Let the pie cool for at least 2 hours before slicing to allow the filling to set.
