gimmesomeoven5.0
Apple Pie
This classic homemade apple pie recipe features a flaky, buttery crust filled with tender cinnamon-spiced apples. It's the perfect cozy dessert for holidays or any time of year.
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 1h🔥 Cook: 1h👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Make the dough. Whisk together the flour and salt in a large bowl. Cut in the cold butter and shortening until the mixture resembles coarse crumbs with pea-sized bits of fat.
salt1 teaspoonunsalted butter2 tablespoonspinch of fine sea salt
2
Add water and chill. Drizzle in ice water, 1 tablespoon at a time, mixing just until the dough holds together. Divide into two discs, wrap tightly, and refrigerate for at least ⏱️ 2 hours (or up to 2 days).
3
Prepare the apples. Peel and thinly slice the apples, then toss them in a large bowl with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and salt.
salt1 teaspoonunsalted butter2 tablespoonspinch of fine sea salt
4
Cook the filling. Melt butter in a large skillet over medium heat. Add the apple mixture and cook 6–⏱️ 8 minutes, stirring occasionally, until apples begin to soften and release juices.
5
Reduce the juices. Transfer apples to a bowl with a slotted spoon. Simmer the remaining juices in the skillet until thickened and syrupy, about 3–⏱️ 5 minutes. Stir in vanilla and pour over the apples. Let cool slightly.
6
Roll out the bottom crust. On a floured surface, roll one disc of dough into a 12-inch round and fit it into a 9-inch pie dish. Brush the bottom and sides with egg white to help seal.
egg white (for brushing bottom crust)1
7
Add the filling and top crust. Spoon the cooled apple mixture into the crust, mounding slightly. Roll out the second disc and place over the filling (or weave into a lattice). Trim and crimp edges.
8
Brush and chill. Brush the top with egg wash (1 egg + 1 tablespoon water) and sprinkle with coarse sugar. Chill the assembled pie in the fridge for 20–⏱️ 30 minutes before baking.
9
Bake and cool. Bake at 425°F for ⏱️ 15 minutes, then reduce to 350°F and bake 45–⏱️ 55 minutes longer, until golden and bubbling. Tent with foil if the crust browns too quickly. Cool for at least ⏱️ 3 hours before slicing and serving.
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