Description
Experience the pinnacle of classic dessert baking with this homemade apple pie. Featuring a perfectly flaky, buttery crust and a spiced fruit filling using a balanced blend of tart Granny Smith and sweet Honeycrisp apples, this pie is designed to be a bakery-quality treat. The maceration technique ensures a crisp bottom crust and a tender, flavorful filling seasoned with aromatic cinnamon and fresh nutmeg.
Ingredients
4 cups Granny Smith apples, sliced thin
4 cups Honeycrisp apples, sliced thin
2.5 cups all-purpose flour
1 cup unsalted butter, cold and cubed
0.75 cup granulated sugar
1 tsp ground cinnamon
0.25 tsp freshly grated nutmeg
1 tbsp fresh lemon juice
0.5 tsp salt
4–6 tbsp ice water
Instructions
Combine flour and salt in a large chilled mixing bowl.
Cut cold butter into the flour using a pastry cutter until the mixture resembles coarse meal.
Add ice water one tablespoon at a time until the dough just holds together.
Divide the dough into two disks, wrap in plastic, and refrigerate for one hour.
Peel and slice all apples into uniform quarter-inch thick pieces.
Toss apple slices with sugar, cinnamon, nutmeg, and lemon juice in a large bowl.
Roll out one dough disk and place it into a nine-inch pie dish.
Pour the seasoned apple mixture into the prepared bottom crust.
Roll out the second dough disk and place it over the apples.
Seal the edges and cut small vents in the top crust.
Bake at 375°F (190°C) for 50 minutes until golden brown.
Notes
Mixing apple varieties provides better depth of flavor than using a single type. Always keep the butter chilled to ensure the crust remains flaky. Macerating the apples helps draw out excess liquid to prevent a soggy bottom crust.
- Prep Time: 30
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg