Description
Experience the timeless comfort of a classic apple pie, featuring a golden, flaky crust and a perfectly spiced filling. Using a blend of tart Granny Smith and sweet Honeycrisp apples, this recipe ensures a balance of flavor and texture that holds its shape beautifully. Our cold-butter pastry technique guarantees a professional-grade finish every time, making this the perfect centerpiece for your next family gathering.
Ingredients
2.5 cups all-purpose flour
1 cup unsalted butter, cubed and chilled
4 large Granny Smith apples, peeled and sliced
4 large Honeycrisp apples, peeled and sliced
0.75 cup granulated sugar
1.5 teaspoons ground cinnamon
1 tablespoon lemon juice
1 teaspoon salt
Ice-cold water, as needed
Instructions
Whisk together flour and salt in a large bowl.
Cut cold butter into the flour using a pastry cutter until the mixture resembles coarse crumbs.
Add ice-cold water one tablespoon at a time, mixing until the dough just holds together.
Divide dough into two disks, wrap, and chill in the refrigerator for one hour.
Peel, core, and slice all apples into thin, even wedges.
Toss apple slices with sugar, cinnamon, and lemon juice in a large bowl; let sit for 15 minutes.
Roll out the first dough disk and line a 9-inch pie dish.
Pour the apple mixture into the crust, then roll out the second disk to cover the pie.
Trim, seal, and flute the edges, cutting small slits in the top for steam to escape.
Bake at 375°F (190°C) until the crust is golden brown and the filling is bubbling, approximately 50 minutes.
Notes
Keep your butter and water very cold to ensure the crust remains flaky. You can brush the top crust with a little milk or beaten egg for a glossy finish.
- Prep Time: 30
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg