Recipe
Classic Apple Pie
This is a traditional double-crust apple pie with tender sliced apples, warm spice, and a lightly thickened filling. Tart baking apples keep the pie balanced, while a short rest after baking helps the juices set for clean slices.
Ingredients
1 | double-crust pie dough, for a 9-inch pie, chilled |
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2 1⁄2 | pounds tart apple, peeled, cored, and sliced 1/4 inch thick |
3⁄4 | cup granulated sugar |
1⁄4 | cup all-purpose flour |
1 1⁄2 | tablespoons lemon juice, fresh |
1 | teaspoon ground cinnamon |
1⁄4 | teaspoon ground nutmeg |
1⁄4 | teaspoon salt |
2 | tablespoons unsalted butter, cut into small pieces |
1 | large egg, beaten |
1 | tablespoon water |
Instructions
| 1. | Heat the oven to 425°F and place a rimmed baking sheet on the lower-middle rack. |
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| 2. | Roll out half of the chilled dough and fit it into a 9-inch pie plate, leaving a small overhang. |
| 3. | Stir the sliced apples, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and salt in a large bowl until evenly coated. |
| 4. | Spoon the apple filling into the crust and mound it slightly in the center. |
| 5. | Dot the filling with the butter. |
| 6. | Roll out the remaining dough, lay it over the filling, and trim the edges to about 1/2 inch beyond the pie plate. |
| 7. | Tuck the top and bottom crust edges together under themselves, then crimp to seal. |
| 8. | Cut several vents in the top crust. |
| 9. | Beat the egg with the water and brush a thin layer over the top crust. |
| 10. | Bake the pie on the hot baking sheet for 20 minutes. |
| 11. | Reduce the oven temperature to 375°F and continue baking for 30 to 35 minutes, until the crust is deep golden and the filling bubbles through the vents. |
| 12. | Shield the crust edge with foil if it browns before the filling is bubbling. |
| 13. | Cool the pie on a rack for at least 3 hours before slicing. |
Published on Jul 19, 2024 by Luminița