Description
Master the art of the perfect apple pie with this traditional recipe that features a buttery, shatteringly flaky crust and a rich, spiced apple filling. By using a maceration technique to draw excess moisture from the fruit, this recipe guarantees a structurally sound pie with a beautifully thickened, concentrated filling that avoids the dreaded soggy bottom. It is the ultimate American dessert for any occasion, ensuring a balanced, tender, and delicious experience in every bite.
Ingredients
6 cups Granny Smith apples, peeled, cored, and sliced
2.5 cups all-purpose flour, chilled
1 cup unsalted butter, cubed and frozen
0.75 cup granulated sugar, divided
1 tablespoon ground cinnamon
0.5 cup ice cold water
1 tablespoon lemon juice
Instructions
Combine flour and a pinch of salt in a large chilled bowl.
Cut the frozen butter into the flour 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 discs, wrap in plastic, and refrigerate for one hour.
Toss apple slices with sugar, cinnamon, and lemon juice in a large bowl.
Let the mixture stand for thirty minutes to draw out excess moisture.
Drain the liquid and discard or simmer it down to a syrup.
Roll out the first dough disc to fit a nine-inch pie pan.
Fill the crust with the prepared apple slices.
Top with the second rolled dough disc, crimp the edges to seal, and cut vents for steam.
Bake at 375 degrees Fahrenheit until the crust is golden brown and the filling is bubbling, approximately 55 minutes.
Notes
Keep all dough ingredients as cold as possible to ensure maximum flakiness. Adding a pinch of nutmeg can enhance the depth of flavor. If the crust browns too quickly, cover the edges with aluminum foil.
- Prep Time: 45
- Cook Time: 55
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 15mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 50mg