There’s just something magical about a freshly baked apple pie with its flaky crust and warm, cinnamon-spiced filling. This traditional apple pie recipe is a timeless favorite, perfect for any gathering or a cozy night in. Let’s dive into this classic treat that brings a piece of nostalgia to every bite.
All-purpose flour is the backbone of our crust, giving it structure while maintaining tenderness. The butter, chilled and diced, is key to achieving that flaky texture we all love. It’s important to work quickly, so the butter doesn’t melt. A pinch of salt enhances flavor, while ice water helps bring the dough together without warming it up.
For the filling, we use apples for their natural sweetness and texture. Feel free to mix and match varieties for a more complex flavor. Granulated sugar adds sweetness, but not overwhelmingly so, letting the apples shine. A splash of lemon juice keeps the apples from browning and adds a touch of brightness. Cinnamon and nutmeg provide that warm, comforting spice, while a bit of flour thickens the filling as it bakes. A small amount of butter dotted on top adds richness.
A beaten egg mixed with milk creates a lovely golden glaze on the pie’s crust.
This traditional apple pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a festive touch, sprinkle a little nutmeg on top of the cream. It’s also delightful with a sharp cheddar cheese slice for a classic sweet and savory combination.
First, preheat your oven to 425°F (220°C). This high initial heat helps set the crust, ensuring it’s nice and crisp. Combine your flour and salt in a large bowl, then work in the chilled, diced butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice-cold water, mixing gently just until the dough holds together. Divide it into two balls, wrap in plastic, and chill them in the fridge for at least an hour. This rest period helps relax the gluten and solidify the butter.
Once chilled, roll out one dough ball to fit your 9-inch pie pan. Gently lay it in the pan, trimming any excess. In another bowl, toss your sliced apples with sugar, lemon juice, cinnamon, nutmeg, and flour, making sure everything is well-coated. Spread this delicious apple mixture evenly into your prepared crust and dot it with small pieces of butter.
Now, roll out the second dough ball and place it over the apples. Trim and seal the edges, then flute them for a decorative touch. Don’t forget to cut a few slits in the top crust to let steam escape. Mix your egg with milk and brush this over the entire crust for a beautiful golden finish. Bake the pie for 15 minutes at the high heat, then lower the temperature to 350°F (175°C) and continue baking for 35 to 45 minutes. You’ll know it’s done when the apples are tender and the crust is golden brown. Let it cool on a wire rack before serving.
Share