Classic Apple Pie

The quintessential American dessert with tender spiced apples encased in golden, flaky pastry.

Pie Crust (Double)

• 320g all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 230g cold unsalted butter, cubed
• 60-90ml ice water

Apple Filling

• 2.5 kg mixed apples (Granny Smith, Honeycrisp, Braeburn)
• 150g sugar
• 2 tbsp flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 tbsp butter, diced
• 1 egg, beaten (for wash)

Method

Make crust

1. Mix flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs.
2. Gradually add ice water until dough just comes together.
3. Divide in half, wrap, chill 1 hour.

Prepare filling

1. Peel and slice apples into 1/4-inch slices.
2. Toss with sugar, flour, spices, and salt.
3. Let stand 15 minutes to release juices.

Assemble and bake

1. Roll bottom crust, place in 9-inch pie pan.
2. Fill with apple mixture, dot with butter.
3. Top with second crust, seal edges, cut vents.
4. Brush with egg wash, sprinkle with sugar.
5. Bake at 425°F for 15 minutes, reduce to 350°F for 35-45 minutes.

Apple selection

Use a mix of tart and sweet apples that hold their shape. Avoid Red Delicious or other mealy varieties.

Preventing soggy bottom

Pre-bake bottom crust 10 minutes, or place pie on preheated baking stone.