Description
This is my very favorite apple pie recipe! It has a delicious apple pie filling spiced with cinnamon and a flaky, all-butter pie crust. Easy to make, this apple pie is perfect for the holidays or a weekend dessert any time of year!
Ingredients
Scale
- 8 cups peeled apples, sliced ¼-inch thick (6–8 apples, 3.5 pounds)
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ cup to ½ cup granulated sugar (amount depending on how sweet you want your pie)
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter (16 tablespoons, cut into small cubes)
- 7 tablespoons ice-cold water
- 1 tablespoon milk
- coarse turbinado sugar (optional)
Instructions
- Place the peeled, sliced apples in a large bowl.
- Add the vanilla, ¼ cup flour, granulated sugar and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Set aside while you make the pie crust.
- Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or your fingers to cut in the butter.)
- Pulse to combine the dry ingredients. Add the cold butter cubes and pulse about 10 times, until the largest butter pieces are the size of small peas.
- Add the ice-cold water and pulse just until the dough comes together.
- Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
- On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie pan. Loosely fit the dough into the shape of the pie dish, but do not press it down firmly.
- Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.
- Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust.
- To make a lattice top pie crust: Cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie.
- Trim the edges of the pie crust so that there is a ½-inch overhang over the edge of the pie dish. Fold the overhang under itself and flute/crimp the edges of the crust as desired.
- Brush the pie crust with milk and sprinkle with coarse sugar, if desired.
- Refrigerate pie for 30 minutes before baking.
- Preheat oven to 400° F with a rack in the lower third of the oven.
- Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking for 40-50 minutes more, until the filling is bubbly.
- Let the pie cool at room temperature for at least 2 hours before serving to allow the filling to thicken.
- Store pie at room temperature for up to one day, or in the refrigerator for up to 4-5 days. Pie can also be frozen for up to 3 months.
Notes
- Adjust the sugar based on the sweetness of your apples.
- Letting the pie cool is crucial for thickening the filling.
- Use fresh apples for the best flavor.
- Prep Time: 60 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: apple pie, dessert, homemade pie, holiday baking