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Classic Homemade Apple Pie

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A nostalgic, flaky-crust apple pie with a tender, buttery texture and a sweet-tart filling. This simple recipe uses a mix of apple varieties and a secret flour trick to prevent soggy bottoms, delivering comfort food perfection.

Ingredients

Scale
  • 6–7 medium apples (mix of Granny Smith and Honeycrisp/Fuji)
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 teaspoon salt
  • Ice water (as needed)

Instructions

  1. Prep the apples: Peel, core, and slice apples into 1/4-inch thick slices. Toss with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Let sit to release juices.
  2. Make the crust: In a large bowl, combine flour and salt. Cut cold butter into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
  3. Add ice water, one tablespoon at a time, mixing gently until the dough just comes together. It should be moist but not sticky.
  4. Chill the dough: Divide dough into two disks, wrap tightly in plastic, and refrigerate for at least 30 minutes.
  5. Roll out the bottom crust: On a floured surface, roll one disk into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim excess dough, leaving a 1/2-inch overhang.
  6. Fill the pie: Pour the apple mixture into the crust, mounding it slightly in the center. Do not pack tightly.
  7. Add the top crust: Roll out the second disk. Place over apples (whole with vents or cut into strips for lattice). Tuck edges under the bottom crust and crimp.
  8. Egg wash and bake: Brush top with beaten egg mixed with water. Bake at 375°F (190°C) for 45-50 minutes until golden brown and juices are bubbling. Cover edges with foil if browning too quickly.
  9. Cool completely: Let the pie cool on a rack for at least 2 hours to allow the filling to set before slicing.

Notes

Keep all ingredients cold for a flaky crust. Tossing apples with flour helps thicken juices. Let the pie cool completely (2 hours) to prevent runny filling. Can be made gluten-free by swapping flour for a 1:1 blend with xanthan gum.

Nutrition

Keywords: apple pie, homemade pie, fall dessert, easy apple pie, flaky crust, comfort food, holiday baking

Find it online: https://tomyumy.com/fun-halloween-mummy-hot-dogs-easy-kids-recipe/