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Apple Pie Recipe
Asked: apple pie recipe
Classic homemade, from scratch
Chill the dough before rolling and again after it goes in the plate — cold butter is what makes the crust flaky [4]. Firm apples like Granny Smith or Honeycrisp hold their shape instead of turning to mush [1].
Keep the crust cold
3½ hr
Total time
plus cooling
One 9-inch pie
Yield
double crust
3½ lb
Apples
Honeycrisp, Braeburn, Golden Delicious
Crust style
Make the crust
Pulse 2½ cups flour, 1 tsp salt and 1½ tbsp sugar with 2 sticks frozen butter until pea-sized crumbs form, then add 1 tbsp chilled cider vinegar and ¼ cup ice water until the dough just holds. Chill 1 hour [4].
Prep the apples
Peel, core and slice 3½ lb firm apples (Honeycrisp, Braeburn or Golden Delicious) and toss with 1 tsp cinnamon, ¼ tsp nutmeg, 2 tbsp lemon juice and the remaining sugar [4].
Fill and top
Line a 9-inch pie pan with the bottom crust, mound the apples in, then lay the second crust over the top and seal and vent it [4].
Bake until golden
Bake until the crust is golden and the juices bubble thickly, then cool completely before slicing so the filling sets [4].