Best Apple Pie Recipe
Ingredients:
For the Crust:
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2 ½ cups all-purpose flour
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1 teaspoon salt
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1 tablespoon granulated sugar
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1 cup unsalted butter, cold and cut into cubes
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6-8 tablespoons ice water
For the Filling:
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6-7 medium-sized apples
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¾ cup granulated sugar
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¼ cup brown sugar
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1 tablespoon lemon juice
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground allspice (optional)
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¼ teaspoon salt
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2 tablespoons all-purpose flour
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1 tablespoon unsalted butter, cut into small pieces
For the Egg Wash:
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1 egg, beaten
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1 tablespoon milk
Optional:
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Sugar for sprinkling on top
Instructions:
1. Make the Crust:
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In a large bowl, whisk together the flour, salt, and sugar.
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Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
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Gradually add the ice water, one tablespoon at a time, mixing just until the dough starts to come together. The dough should be moist but not sticky.
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Divide the dough into two equal portions. Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
2. Prepare the Filling:
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Peel, core, and thinly slice the apples.
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In a large bowl, toss the apples with the granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, allspice, salt, and flour. Let the mixture sit for 15-20 minutes to allow the flavors to meld and the juices to release.
3. Assemble the Pie:
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Preheat your oven to 425°F (220°C).
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On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, allowing the excess dough to hang over the edges.
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Spoon the apple filling into the pie crust, arranging the slices as evenly as possible. Dot the filling with the small pieces of butter.
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Roll out the second dough disk into a 12-inch circle and place it over the apples. Trim the excess dough, leaving about 1 inch overhang. Tuck the overhang under the bottom crust edge, and crimp the edges together to seal.
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Cut a few small slits in the top crust to allow steam to escape.
4. Bake the Pie:
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Brush the top crust with the egg wash (beaten egg mixed with milk). If desired, sprinkle with sugar for a bit of sparkle and crunch.
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Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
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If the edges of the crust are browning too quickly, cover them with aluminum foil to prevent burning.
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Allow the pie to cool on a wire rack for at least 2 hours before slicing. This allows the filling to set.
