Description
Experience the quintessential American dessert with this gold-standard apple pie recipe. By using a precise blend of tart Granny Smith and sweet Honeycrisp apples, this pie achieves the perfect structural balance. The crust, crafted with cold butter and a gentle resting period, yields hundreds of flaky, buttery layers. Ideal for family gatherings or holiday tables, this traditional method ensures a professional-grade result with a tender, spiced fruit filling that is perfectly softened yet holds its shape.
Ingredients
2.5 cups all-purpose flour
1 cup unsalted butter, ice cold and cubed
0.75 cup granulated sugar
6 large Granny Smith apples, peeled, cored, and thinly sliced
1 tbsp ground cinnamon
0.5 tsp salt
Ice-cold water as needed
Instructions
Combine the flour and salt in a large mixing bowl.
Cut the cold butter into the flour using a pastry cutter until the mixture resembles coarse crumbs.
Add ice-cold water one tablespoon at a time until the dough just begins to clump together.
Divide the dough into two disks, wrap tightly, and refrigerate to allow gluten to relax.
Preheat oven to 375°F.
Roll out one disk for the bottom crust and place it in the pie dish.
In a separate bowl, toss the sliced apples with sugar and cinnamon.
Fill the pastry crust with the apple mixture.
Roll out the second disk to cover the pie, crimping the edges to seal.
Bake for 55 minutes until the crust is golden brown and the filling is bubbling.
Notes
Keep all butter and water ice cold to ensure a flaky crust. Using a blend of apple varieties helps maintain texture. Allowing the dough to rest in the refrigerator is mandatory to prevent shrinkage during baking.
- Prep Time: 30
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg