Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- ¼ cup ice water
For the Filling:
- 6-8 large apples (Honeycrisp, Granny Smith, or a mix), peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Instructions:
Make the Crust:
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or a fork, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Water: Gradually add the ice water, tossing with a fork until the dough just comes together. Be careful not to overwork the dough.
- Form Disks: Divide the dough into two equal portions. Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
- Combine Ingredients: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss to coat the apples evenly.
Assemble the Pie:
- Roll Out Dough: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate.
- Add Filling: Pour the apple filling into the pie crust.
- Top with Butter: Dot the top of the filling with small pieces of butter.
- Roll Out Top Crust: Roll out the remaining disk of dough into a 12-inch circle. Cut slits in the top crust to allow steam to escape.
- Cover Pie: Place the top crust over the filling and crimp the edges to seal.
- Brush with Egg Wash: Brush the top crust with a beaten egg for a golden brown finish.
- Bake: Preheat your oven to 425°F (220°C). Place the pie on a baking sheet and bake for 15 minutes. Then, reduce the temperature to 375°F (190°C) and bake for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Let the pie cool completely before slicing and serving. Enjoy with a scoop of vanilla ice cream or whipped cream.
Tips:
- For a flaky crust, be sure to keep the butter cold and don’t overwork the dough.
- If you want a sweeter pie, add more sugar to the filling.
- For a tangier pie, use more Granny Smith apples.
- To prevent a soggy bottom crust, pre-bake the crust for 10 minutes before adding the filling.
Enjoy this classic dessert!