Classic Apple Pie

Instructions

1. 1

   Prepare the pie crust: In a large bowl, whisk together the all-purpose flour and salt.

2. 2

   Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

3. 3

   Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.

4. 4

   Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

5. 5

   Prepare the apple filling: In a large bowl, combine the peeled, cored, and sliced apples with granulated sugar, brown sugar, ground cinnamon, ground nutmeg, lemon juice, and cornstarch. Toss gently to coat the apples evenly.

6. 6

   Preheat your oven to 400°F (200°C).

7. 7

   On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.

8. 8

   Pour the prepared apple filling into the pie crust. Dot the top with small pieces of butter if desired.

9. 9

   Roll out the second disk of dough and place it over the filling. Trim, seal, and crimp the edges. Cut vents in the top crust to allow steam to escape.

10. 10

    Brush the top crust with the beaten egg for a golden finish.

11. 11

    Bake for 20 minutes at 400°F (200°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.

    20 min

12. 12

    Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving.

    2 min

Perfect With