Classic Homemade Apple Pie with Flaky Butter Crust

About this recipe

This classic apple pie pairs a tender, cinnamon-scented filling with a flaky butter crust. Keep the pastry cold, manage the apples’ moisture, and let the baked pie cool fully for cleaner slices.

Ingredients

• 2 1/2 cups all-purpose flour, plus more for rolling
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar
• 1 cup cold unsalted butter, cubed
• 6 to 8 tablespoons ice water
• 3 pounds firm tart-sweet apples, peeled, cored, and sliced
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsalted butter, cut into small pieces
• 1 large egg, beaten with 1 teaspoon water, for brushing
• 1 tablespoon coarse sugar, optional

Instructions

1. Whisk flour, salt, and 1 tablespoon sugar in a large bowl. Cut in cold butter until pea-size pieces remain.
2. Drizzle in ice water 1 tablespoon at a time, tossing gently, just until the dough holds together when pressed.
3. Divide dough into two disks, wrap, and chill for at least 1 hour.
4. Toss apple slices with 3/4 cup sugar, flour, lemon juice, cinnamon, and nutmeg. Set aside 15 minutes, then drain off excess liquid.
5. Heat oven to 425°F (220°C). Roll one dough disk into a 12-inch round and fit it into a 9-inch pie plate.
6. Add the apples, mounding them slightly in the center, and dot with butter.
7. Roll the second disk, lay it over the filling, trim and crimp the edges. Cut several vents in the top.
8. Brush with egg wash and sprinkle with coarse sugar if using.
9. Bake 20 minutes at 425°F, then reduce oven to 375°F (190°C) and bake 35 to 45 minutes, until the crust is golden and juices bubble through the vents.
10. Cool at least 3 hours before slicing so the filling can set.

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