Ingredients
For the crust (makes 2 discs):
- 2 ½ cups (315 g) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (230 g) unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the apple filling:
- 6–7 medium apples (Granny Smith + Honeycrisp is a great combo), peeled, cored, sliced
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 tbsp all-purpose flour (to thicken)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small cubes
For finishing:
- 1 egg (beaten, for egg wash)
- 1 tbsp sugar (for sprinkling)
Instructions
- Make the crust
- In a bowl, whisk flour, salt, and sugar.
- Cut in cold butter until mixture looks like coarse crumbs.
- Add ice water, 1 tbsp at a time, until dough just comes together.
- Divide into 2 discs, wrap, and chill for at least 1 hour.
- Prepare the filling
- In a large bowl, toss sliced apples with sugars, flour, spices, lemon juice, and vanilla. Set aside.
- Assemble the pie
- Roll out one dough disc to fit a 9-inch pie pan.
- Add apple filling and dot with butter.
- Roll out the second disc and place on top (or cut strips for a lattice design).
- Seal edges, trim excess dough, and cut slits on top for steam.
- Bake
- Brush crust with egg wash and sprinkle sugar on top.
- Bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake 35–45 minutes until crust is golden and filling is bubbling.
- Cool & serve
- Let pie cool at least 2 hours before slicing so the filling sets.
- Serve warm with vanilla ice cream or whipped cream. 🍨