Classic Apple Pie
With two layers of buttery, flaky crust and a center of tender, sweetly spiced apples, there’s a reason this homemade pie is a classic.
Serves: 8Prep: 1 hour 50 minutesCook: 1 hour 5 minutesTotal: 2 hours 55 minutesDifficulty: Easy
- 2 1⁄2 cups plus 3 Tbsp. all-purpose flour, divided
- 3⁄4 cup plus 1½ Tbsp. sugar, divided
- 1 1⁄4 teaspoons salt, divided
- 3 pounds baking apples, peeled, cored and sliced ¼” thick
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 cup cold butter, cut into pieces
- 10 tablespoons cold water
- 1⁄4 teaspoon clove
- 1 tablespoon heavy cream
- Preheat oven to 375°F. Place rimmed baking sheet in the oven while it heats.
- Mix together 2½ cups flour, 1 tablespoon sugar and 1 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Add water, a few tablespoons at a time, and mix with fork until mixture just comes together. Divide dough in half. Wrap and refrigerate at least 30 minutes.
- In large bowl, toss together apples, apple cider vinegar, ¾ cup sugar, 3 tablespoon flour, cinnamon, nutmeg, clove and remaining ¼ teaspoon salt. Set aside.
- On floured surface, roll out 1 piece of dough to a 12” circle. Transfer to 9” pie plate. Over crust, add apples and any accumulated juice. Mound apple toward center.
- Roll out remaining dough to a 12” circle. Place over filling. Seal and crimp edges together. Brush top with cream; sprinkle with remaining ½ tablespoon sugar. Cut several small slits.
- Place pie on preheated rimmed baking sheet. Bake 20 minutes. Reduce heat to 350°F. Continue baking 45 to 50 minutes, until crust is golden and filling is bubbly. If crust is browning too quickly, tent with foil. Let cool at least 60 minutes before serving.