For the Pie Crust (makes 2 crusts): – 2 1/2 cups all-purpose flour – 1 tsp salt – 1 tbsp sugar – 1 cup unsalted butter, cold and cubed – 6–8 tbsp ice water For the Filling: – 6–7 cups thinly sliced apples (Granny Smith & Honeycrisp work great) – 3/4 cup granulated sugar – 1/4 cup light brown sugar – 1 1/2 tsp ground cinnamon – 1/4 tsp ground nutmeg – 1/4 tsp salt – 1 tbsp lemon juice – 2 tbsp all-purpose flour (or cornstarch for thickening) – 1 tbsp butter (to dot on filling before baking) For the Top: – 1 egg (beaten, for egg wash) – 1 tbsp coarse sugar (optional, for sprinkling)
Make the crust: In a bowl, mix flour, salt, and sugar. Cut in cold butter until pea-sized. Add ice water, one tbsp at a time, until dough forms. Split into two disks, wrap, and chill for at least 1 hour.
Make the filling: In a large bowl, toss apple slices with both sugars, cinnamon, nutmeg, lemon juice, salt, and flour. Let sit 10 minutes.
Assemble the pie: Roll out one crust into a 9-inch pie dish. Fill with apple mixture and dot with butter. Top with second crust (lattice or full) and crimp edges. Brush with egg wash and sprinkle sugar on top.
Bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake another 35–40 minutes, until golden and bubbling.
Cool at room temperature for at least 2 hours before slicing. Serve with vanilla ice cream or whipped cream.
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