Classic Apple Pie
8 servings · 30 min prep · 60 min cook
| 2½ cup all-purpose flour | |||||
| 1 tablespoon sugar | |||||
| 1 teaspoon salt | |||||
| 1 cup cold unsalted butter, cubed | |||||
| 1 tablespoon butter | |||||
| 6 tablespoon ice water | |||||
| 6 cup peeled sliced apples | |||||
| 1 tablespoon lemon juice | |||||
| ¾ cup sugar | |||||
| 2 tablespoon all-purpose flour | |||||
| 1 teaspoon ground cinnamon | |||||
| ¼ teaspoon ground nutmeg | |||||
| reused: pile the filling into the crust and dotlay the top crust over trim, seal, and crimp the edgescut a few vents | |||||
| 1 egg, beaten | |||||
| 1 tablespoon coarse sugar | |||||
A portion set aside earlier, used again here.
Steps in full
- Whisk the flour, sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs with pea-size bits.
- Sprinkle in the ice water a tablespoon at a time, tossing, until the dough just holds together. Divide in two, shape into disks, wrap, and chill at least 1 hour.
- Roll one disk into a 12 inch round and line a 9 inch pie plate. Roll the second disk for the top.
- Toss the sliced apples with the lemon juice.
- Add the sugar, flour, cinnamon, and nutmeg and toss to coat.
- Pile the filling into the crust and dot with the butter. Lay the top crust over, trim, seal, and crimp the edges. Cut a few vents.
- Brush with the beaten egg and sprinkle with coarse sugar.
- Bake at 425F for 20 minutes, then lower to 375F and bake 35 to 45 minutes more, until golden and bubbling. Cool before slicing.
