Apple pie recipe

Here’s a classic Apple Pie recipe with a buttery, flaky crust and sweet cinnamon-spiced filling:

Ingredients

For the crust (makes 2 crusts):

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 6–8 tbsp ice water

For the filling:

• 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp lemon juice
• 2 tbsp all-purpose flour (to thicken)
• 1 tsp vanilla extract
• 1 tbsp butter, cut into small pieces

For topping:

• 1 egg, beaten (for egg wash)
• 1 tbsp sugar (optional, for sprinkling)

Instructions

1. Prepare the crust:
   • In a large bowl, combine flour, salt, and sugar.
   • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Gradually add ice water, 1 tbsp at a time, until dough comes together.
   • Divide into 2 discs, wrap in plastic wrap, and refrigerate at least 1 hour.
2. Prepare the filling:
   • In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, flour, and vanilla. Toss gently to coat.
3. Assemble the pie:
   • Preheat oven to 425 °F (220 °C).
   • Roll out one disc of dough to fit a 9-inch pie pan. Place in pan and trim edges slightly.
   • Pour the apple filling into the crust and dot with butter.
   • Roll out the second disc of dough and place over the filling. Trim and crimp edges to seal.
   • Cut small slits in the top crust to allow steam to escape.
   • Brush the top with beaten egg and sprinkle with sugar if desired.
4. Bake:
   • Bake at 425 °F (220 °C) for 20 minutes.
   • Reduce temperature to 375 °F (190 °C) and bake an additional 35–40 minutes, until crust is golden and filling is bubbly.
   • If the edges brown too quickly, cover them with foil.
5. Cool and serve:
   • Let the pie cool at least 2 hours before serving to allow the filling to set.
   • Serve warm or at room temperature, optionally with ice cream or whipped cream.

Tips:

• Use a mix of tart and sweet apples for a more complex flavor.
• For extra flakiness, keep all ingredients cold and avoid overworking the dough.
• Leftover pie keeps well in the fridge for 3–4 days or can be frozen for up to 2 months.

I can also give a quick, rustic apple pie version with a crumb topping that doesn’t require making a top crust if you want a faster option.