Classic Apple Pie Recipe: Rustic Homestyle Delight (Print Version)

Bake a Classic Apple Pie Recipe from scratch! This comforting dessert features flaky crust and a spiced apple filling, perfect for any gathering.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - All-purpose flour
02 - Unsalted butter
03 - Ice water
04 - Granulated sugar
05 - Salt

→ Apple Filling Stars

06 - Baking apples (Granny Smith, Honeycrisp, Fuji blend)
07 - Granulated sugar
08 - Brown sugar (lightly packed)
09 - All-purpose flour or cornstarch
10 - Ground cinnamon
11 - Ground nutmeg
12 - Lemon juice

→ Finishing Touches

13 - Egg wash (1 egg + 1 tbsp water/milk)
14 - Coarse sugar (turbinado or demerara)

# Instructions:

01 - In a large bowl, whisk together the flour, sugar, and salt. Add the very cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flakiness, hon! I remember one time I got impatient and overmixed, and my crust was tough as nails. Slowly add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. It should be shaggy, not smooth. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes. Honestly, I sometimes leave it for an hour while I prep the apples, it helps so much.
02 - Peel, core, and slice your apples about 1/4-inch thick. I always aim for uniform slices so they cook evenly; a mandoline helps, but be careful with those fingers! In a big bowl, gently toss the sliced apples with both sugars, flour (or cornstarch), cinnamon, nutmeg, and lemon juice. Make sure every apple slice gets coated. The smell alone at this stage is just heavenly, like autumn in a bowl. I once forgot the lemon juice, and the apples turned a bit brown and lost their zing, oops!
03 - On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. Don't worry if it's not perfectly round; rustic is good! I usually patch up any tears with a little extra dough, nobody will ever know, to be real. Gently press the dough into the bottom and sides of the pie plate. Pop it back in the fridge while you get the top crust ready.
04 - Pour the apple filling into the chilled pie crust, mounding it slightly in the center. Don't be shy, pile those apples high! Roll out the second disc of dough into another 12-inch circle. You can place this whole circle over the apples, or get fancy with a lattice top if you're feeling ambitious (I usually just do a whole top because, well, less fuss!). Trim the edges of the top crust to match the bottom. This is where I sometimes get a bit messy, but it's all part of the fun.
05 - Bring the top and bottom crust edges together, fold them under, and crimp them with your fingers or a fork to seal. This is where my pie often looks a little 'homemade,' but I embrace the charm! Make sure it's sealed well to keep all that delicious filling inside. Cut a few slits in the top crust (or between the lattice strips) to allow steam to escape during baking. This is super important; otherwise, your pie might explode a little, which I've seen happen!
06 - Brush the top crust with the egg wash and sprinkle generously with coarse sugar. Place the pie on a baking sheet (to catch any potential drips, trust me on this one!) and bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, loosely tent it with foil. I often start smelling the cinnamon and apples around the 30-minute mark, and that's when I know it's getting good! Let it cool completely on a wire rack before slicing, honestly, waiting is the hardest part!

# Notes:

01 - Always use really cold butter and ice water for the flakiest crust; it's a game-changer I learned the hard way.
02 - If your apples are super juicy, add an extra tablespoon of flour or cornstarch to the filling to prevent a watery pie.
03 - A mix of tart and sweet apples gives the best flavor balance; I found using just one type can be a bit one-note.
04 - Let the pie cool completely, like *completely*, before slicing. I've cut into warm pies too many times only for the filling to ooze everywhere!

# Equipment Needed:

01 - Large mixing bowls
02 - Pastry blender (or your hands!)
03 - Rolling pin
04 - 9-inch pie plate
05 - Paring knife
06 - Cutting board
07 - Measuring cups and spoons
08 - Baking sheet
09 - Wire cooling rack

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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