Classic Apple Pie
The classic apple pie holds a special place in the hearts and kitchens of many around the world. It's more than just a dessert; it's a symbol of comfort, nostalgia, and the simple joys of life. Each bite of this pie takes you on a journey through the crisp orchards of autumn, where the air is filled with the sweet scent of apples. The recipe for this classic apple pie has been refined and passed down through generations, each adding their own touch to this timeless delicacy. In this post, we will explore the origins of apple pie, the selection of the perfect apples, and the secrets to achieving that perfectly flaky crust and juicy, flavorful filling. Whether you're a seasoned baker or new to the art of pie-making, this classic apple pie recipe will guide you through creating a masterpiece that's sure to impress.
The love affair with apple pie began centuries ago, with its roots tracing back to Europe. However, it was in America that apple pie truly found its home, becoming an iconic symbol of American culture and tradition. The phrase "as American as apple pie" speaks volumes about its deep-seated place in American history and society. This classic dessert, however, is not just confined to American tables; it has charmed its way into hearts worldwide, making it a universal symbol of warmth and hospitality.
Selecting the right apples is crucial to the pie's success. Not all apples are created equal when it comes to baking. Some varieties, like Granny Smith, are favored for their firm texture and slightly tart flavor, which complements the sweet spices and sugar. Others, like Honeycrisp or Braeburn, offer a balance of sweetness and acidity, adding depth to the pie's flavor profile. The secret to a perfect apple pie filling lies in the mix of these apple varieties, creating a harmonious blend of flavors and textures that melt in your mouth.
The crust is the foundation of any great pie, and achieving that perfect flakiness requires patience, precision, and a little bit of love. The key to a flaky crust lies in the butter – it must be cold, and the dough should be handled as little as possible to prevent gluten development, which can lead to a tough crust. The method of adding ice water a little at a time until the dough just comes together is a critical step that can make or break your pie crust.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
- 2 1/2 cups of all-purpose flour, plus extra for rolling
- 1 cup of unsalted butter, chilled and diced
- 1/2 teaspoon of salt
- 1 teaspoon of sugar
- 7 tablespoons of ice water
- 6 cups of thinly sliced and peeled apples (a mix of Granny Smith and Honeycrisp recommended)
- 3/4 cups of sugar
- 2 tablespoons of all-purpose flour
- 1/2 teaspoon of ground cinnamon
- 1/4 of ground nutmeg
- 1 tablespoon of lemon juice
- 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon of sugar (for sprinkling on top)
- Prepare the Crust
In a large bowl, mix 2 ½ cups flour, salt, and 1 teaspoon sugar. Cut in the chilled butter using a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough just comes together. Divide dough in half, form into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Make the Filling
In a large bowl, combine sliced apples, ¾ cup sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Toss to coat apples evenly.
- Assemble the Pie
On a floured surface, roll out one dough disk into a 12-inch round. Transfer to a 9-inch pie plate. Fill with apple mixture. Roll out the second disk and place over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust to allow steam to escape. Brush with egg wash and sprinkle with 1 tablespoon sugar.
- Bake
Preheat the oven to 425°F (220°C). Place the pie on a baking sheet and bake for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, until the crust is golden brown and filling is bubbly. Cool on a wire rack for at least 2 hours before serving.
- Enjoy!
Serving Size 1
Servings 8
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 12g60%
- Cholesterol 30mg10%
- Sodium 200mg9%
- Total Carbohydrate 55g19%
- Dietary Fiber 4g16%
- Sugars 32g
- Protein 3g6%
- Vitamin C 5 mg
- Calcium 20 mg
- Iron 1.5 mg
- Unsaturated Fat 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For an extra glossy crust, brush the top with a mixture of egg yolk and cream before baking.
Allowing the pie to cool completely helps the filling set, making it easier to cut into neat slices.
