Description
Experience the pinnacle of home baking with this classic apple pie. By combining the tart snap of Granny Smith apples with the sweet crispness of Honeycrisp, and wrapping them in a scientifically perfected, buttery, flaky crust, this dessert delivers a sophisticated and comforting experience. Perfect for seasonal gatherings, this recipe ensures structural integrity and depth of flavor in every golden-brown slice.
Ingredients
2.5 cups all-purpose flour
1 cup unsalted butter, frozen and cubed
4 large Granny Smith apples, peeled and sliced
4 large Honeycrisp apples, peeled and sliced
0.75 cups granulated sugar
1.5 teaspoons ground cinnamon
2 tablespoons cornstarch
0.5 teaspoon salt
4–6 tablespoons 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 is crumbly with pea-sized chunks.
Add ice water one tablespoon at a time, tossing with a fork until the dough just comes together.
Form the dough into two disks, wrap in plastic, and refrigerate for one hour.
Peel, core, and slice all apples into uniform quarter-inch pieces.
Toss sliced apples with sugar, cinnamon, and cornstarch in a bowl and let macerate for 20 minutes.
Roll the first dough disk into a 12-inch circle and line a pie plate.
Fill with the apple mixture, cover with the second rolled dough disk, seal the edges, and cut vents.
Bake at 375°F for 60 minutes until the crust is golden brown and the filling is bubbling.
Notes
Keep all pastry ingredients, including the bowl and flour, very cold to ensure a flaky crust. If the edges brown too quickly, tent them with aluminum foil during the final 20 minutes of baking.
- Prep Time: 45
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 50mg