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Easy Apple Pie

A close-up of a slice of easy apple pie on a white plate, showcasing the flaky crust and cinnamon-spiced apple filling.
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A simple and classic apple pie recipe perfect for any occasion. This recipe focuses on a straightforward filling and a flaky crust, making it accessible for bakers of all levels.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • ½ cup ice water
  • 6 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and sliced
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
  2. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. While the dough chills, prepare the apple filling. In a large bowl, combine the sliced apples, ¾ cup sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
  4. Preheat your oven to 400°F (200°C).
  5. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
  6. Pour the apple filling into the pie crust.
  7. Roll out the second disk of dough. You can either place it over the filling as a solid top crust (cutting vents) or cut it into strips for a lattice top. If using a solid top crust, place it over the filling, trim the edges, and crimp to seal. Cut several slits in the top crust to allow steam to escape. For a lattice top, arrange the strips over the filling and press the edges to seal.
  8. Brush the top crust with the beaten egg and sprinkle with 1 tablespoon of sugar.
  9. Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes.
  10. Reduce the oven temperature to 375°F (190°C) and continue baking 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 it with aluminum foil.
  11. Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For a crispier bottom crust, you can bake the pie on the lowest oven rack.
  • Using a mix of apple varieties can add complexity to the flavor.
  • Ensure your butter and water are very cold for the flakiest crust.

Nutrition

Find it online: https://kingscook.com/easy-apple-pie/