Classic Homemade Apple Pie
Experience the perfect balance of sweet and tart in this quintessential American apple pie. Using a blend of crisp Granny Smith and honey-sweet Honeycrisp apples, this recipe delivers a tender, flaky, buttery crust and a spiced fruit filling that is perfectly set. It is a bakery-quality dessert you can easily master in your own kitchen using traditional techniques.
- Prep Time: 30
- Cook Time: 50
- Total Time: 80
- Yield: 8 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2.5 cups all-purpose flour
1 cup unsalted butter, cold and cubed
4 large Granny Smith apples, peeled, cored and thinly sliced
4 large Honeycrisp apples, peeled, cored and thinly sliced
0.75 cup granulated sugar
1 tsp ground cinnamon
1 tbsp lemon juice
0.5 tsp salt
4–6 tbsp ice water
Instructions
Combine flour and salt in a large chilled bowl using a pastry cutter.
Incorporate cold, cubed butter into the flour until the mixture resembles coarse meal.
Add ice water one tablespoon at a time until the dough just holds together.
Divide the dough into two disks, wrap tightly in plastic, and refrigerate for one hour.
Toss the sliced apples with sugar, cinnamon, and lemon juice in a large bowl.
Let the apple mixture rest for 15 minutes to allow excess juices to release, then drain slightly.
Roll out one dough disk and place in a pie dish, fill with the apple mixture, and cover with the second rolled-out crust.
Seal the edges and cut vents in the top crust.
Bake in a preheated oven at 375°F for 50 minutes until golden brown.
Notes
Keep the butter at freezing temperatures to ensure the crust remains flaky. Do not overwork the dough to avoid toughness. Let the pie cool for at least one hour before slicing to allow the filling to set properly.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://itisrecipes.com/homemade-apple-pie-recipe/