Perfect Apple Pie


Perfect Apple Pie


For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
  • 6-8 tablespoons ice water

For the Apple Filling:

  • 6-7 cups peeled, cored, and thinly sliced apples (a mix of Granny Smith and Honeycrisp works well)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted butter, cut into small pieces

For Assembly:

  • 1 egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling on top)


1. Make the Pie Crust:

  • In a large bowl, mix the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  • Gradually add the ice water, one tablespoon at a time, mixing just until the dough starts to come together.
  • Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Apple Filling:

  • In a large bowl, toss the sliced apples with lemon juice.
  • In a small bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, ginger, flour, and cornstarch.
  • Sprinkle the sugar-spice mixture over the apples and toss to coat evenly.

3. Assemble the Pie:

  • Preheat the oven to 425°F (220°C).
  • On a lightly floured surface, roll out one disk of dough into a 12-inch circle and fit it into a 9-inch pie dish, allowing the excess dough to hang over the edges.
  • Fill the crust with the apple mixture, mounding it slightly in the center. Dot with the small pieces of butter.
  • Roll out the second disk of dough into a 12-inch circle. Place it over the apples. Trim the excess dough to about 1 inch beyond the edge of the pie dish.
  • Fold the overhanging dough under itself and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
  • Brush the top crust with the beaten egg and sprinkle with granulated sugar.

4. Bake the Pie:

  • Bake the pie in the preheated oven for 20 minutes.
  • Reduce the oven temperature to 375°F (190°C) and continue baking for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
  • If the edges of the crust start to brown too quickly, cover them with foil to prevent burning.

5. Cool and Serve:

  • Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.
  • Serve your perfect apple pie with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy your homemade Perfect Apple Pie, a classic dessert that’s sure to impress!