📝 About This Recipe
This quintessential American masterpiece features a mountain of crisp, tart apples enveloped in a warm, aromatic blend of cinnamon and nutmeg. Encased in a handcrafted, shatteringly flaky golden crust, this pie strikes the perfect balance between sweet fruit and savory butter notes. It is a timeless dessert that evokes a sense of home, perfected through a slow-bake process that ensures a thick, luscious filling without a soggy bottom.
🥗 Ingredients
The Flaky Crust
- 2 1/2 cups All-purpose flour (chilled)
- 1 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 1 tablespoon Granulated sugar
- 1 teaspoon Sea salt (fine)
- 6-8 tablespoons Ice water (as needed)
The Spiced Filling
- 4 large Granny Smith apples (peeled, cored, and sliced 1/4 inch thick)
- 3 large Honeycrisp or Braeburn apples (peeled, cored, and sliced 1/4 inch thick)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 cup Granulated sugar
- 1/4 cup Light brown sugar (packed)
- 2 tablespoons Cornstarch (for thickening)
- 1 1/2 teaspoons Ground cinnamon
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1 teaspoon Vanilla extract (pure)
The Finish
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 1 tablespoon Turbinado sugar (for coarse crunch)
- 1 tablespoon Unsalted butter (cut into small bits for dotting)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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2
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just begins to come together. Divide the dough into two discs, wrap tightly in plastic, and refrigerate for at least 1 hour.
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3
Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to get hot; this helps crisp the bottom crust.
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4
In a massive mixing bowl, toss the sliced apples with lemon juice, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and vanilla until every slice is beautifully coated.
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5
On a lightly floured surface, roll out one dough disc into a 12-inch circle. Gently drape it into a 9-inch deep-dish pie plate, leaving an overhang.
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6
Pour the apple mixture into the crust, mounding them slightly in the center. Dot the top of the apples with the bits of butter.
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7
Roll out the second disc of dough. You can place it whole over the apples or cut it into strips for a lattice design. Trim the edges to 1 inch, fold them under, and crimp to seal.
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8
Brush the top crust generously with the egg wash and sprinkle with turbinado sugar. If using a solid top crust, cut 4-5 steam vents with a sharp knife.
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9
Place the pie on the preheated baking sheet in the oven. Bake at 400°F for 20 minutes, then reduce the heat to 375°F (190°C).
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10
Bake for another 40-50 minutes. If the crust edges brown too quickly, tent them with foil. The pie is done when the crust is deep golden brown and the juices are bubbling thick through the vents.
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11
Crucial Step: Let the pie cool on a wire rack for at least 3-4 hours. This allows the filling to set so you get clean slices rather than a soupy mess.
💡 Chef's Tips
Use a mix of apple varieties (tart and sweet) to create a complex flavor profile and varied texture. Ensure your butter and water are ice-cold; this creates the steam pockets that make the crust flaky. Don't skip the cooling time; an apple pie continues to set its pectin as it reaches room temperature. If you have extra dough, cut out decorative leaf shapes to hide any imperfections in the crimping. Avoid overworking the dough; stop as soon as it holds together to prevent a tough, gummy crust.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality Madagascar vanilla bean ice cream. Drizzle a bit of salted caramel sauce over each slice for an extra touch of decadence. Pair with a sharp aged cheddar cheese on the side for a traditional New England savory-sweet experience. Enjoy alongside a steaming mug of spiced apple cider or a glass of chilled dessert wine. A dollop of freshly whipped cream with a hint of cinnamon makes a light and airy topping.