Classic Apple Pie

Ingredients

• 2.5 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, cold and cubed
• 6 tablespoons ice water
• 4 medium Granny Smith apples
• 3 medium Honeycrisp apples
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1.5 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice
• ½ teaspoon kosher salt
• 2 tablespoons fresh lemon juice
• 1.5 tablespoons cornstarch
• 1 tablespoon unsalted butter, softened
• 1 whole egg, large
• 1 tablespoon water
• 1 teaspoon coarse sugar for sprinkling

Instructions

1. 1

   Combine 2.5 cups all-purpose flour, 1 teaspoon kosher salt, and 1 tablespoon granulated sugar in a large bowl. Whisk these dry ingredients together until evenly mixed — this prevents baking soda pockets and ensures uniform texture.

2. 2

   Cut 1 cup of cold unsalted butter into 0.5-inch cubes. Add to the flour mixture and, using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. This uneven texture is what creates layers and flakiness in your crust.

3. 3

   Sprinkle 6 tablespoons of ice water over the mixture and stir gently with a fork just until shaggy clumps form. Add ice water 1 tablespoon at a time if the dough is too dry — it should hold together when squeezed but not be wet or sticky.

4. 4

   Divide the dough in half, shape each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. Cold dough is easier to roll and produces a more tender, flaky crust.

5. 5

   While the dough chills, prepare the apples. Cut 4 medium Granny Smith apples and 3 medium Honeycrisp apples in half, remove the cores with a melon baller or small spoon, then peel with a vegetable peeler. Slice each apple into 0.25-inch-thick slices — you want uniform thickness so everything cooks evenly.

6. 6

   Place the sliced apples in a large bowl and toss with 0.75 cup packed light brown sugar, 0.25 cup granulated sugar, 1.5 teaspoons ground cinnamon, 0.25 teaspoon ground nutmeg, 0.125 teaspoon ground allspice, 0.5 teaspoon kosher salt, and 2 tablespoons fresh lemon juice. Gently mix until the apples are evenly coated.

7. 7

   Sprinkle 1.5 tablespoons cornstarch over the apples and gently fold it in until well combined. The cornstarch will thicken the juices released by the apples as they cook, preventing a soggy pie while allowing the filling to stay juicy.

8. 8

   Let the apple mixture sit at room temperature for 30 minutes so the sugars begin to draw out the apples' liquid. You should see a syrupy liquid pooling at the bottom of the bowl.

9. 9

   Preheat your oven to 425°F and position an oven rack in the lower third — the lower placement helps the bottom crust bake through before the top browns.

10. 10

    Remove one disk of dough from the refrigerator and let it sit at room temperature for 5 minutes to become slightly pliable. On a lightly floured surface, roll the dough into a 12-inch circle about 0.125 inches thick, rotating the dough a quarter turn every few rolls to keep it even. Transfer to a 9-inch pie dish, letting the excess hang over the edge.

11. 11

    Pour the apple filling (including all the liquid) into the crust, mounding it slightly in the center. Dot the filling with 1 tablespoon softened unsalted butter scattered in small pieces across the top — this enriches the filling as it cooks.

12. 12

    Roll out the second dough disk to a 11-inch circle. Lay it over the filling, then fold the overhang from both the bottom and top crusts under and pinch to seal, creating a raised, fluted edge. This sealing step prevents the filling from leaking out during baking.

13. 13

    Cut 4-5 small vents (1-inch slits) in the top crust to allow steam to escape — this prevents the pie from becoming soggy and the crust from cracking.

14. 14

    Whisk together 1 large egg and 1 tablespoon water in a small bowl to make an egg wash. Brush the wash evenly over the top crust, then sprinkle 1 teaspoon coarse sugar over the surface. This creates a shiny, slightly sweet, crispy exterior.

15. 15

    Place the pie on a baking sheet (to catch any drips) and bake at 425°F for 20 minutes. Then reduce the heat to 375°F and bake for 35-40 minutes longer, until the crust is deep golden brown and you see thick bubbling at the vents. If the edges are browning too quickly, loosely tent with aluminum foil.

16. 16

    Remove the pie from the oven and let it cool on a wire rack for at least 3 hours before slicing — this allows the filling to set firmly. If you slice too early, the filling will run onto the plate. Serve at room temperature or slightly warmed with vanilla ice cream or whipped cream.

Tools you’ll need

• large mixing bowl
• whisk
• pastry cutter or fork
• plastic wrap
• melon baller or small spoon
• vegetable peeler
• knife
• cutting board
• 9-inch pie dish
• rolling pin
• oven
• baking sheet
• small bowl
• pastry brush
• wire cooling rack
• aluminum foil

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