Classic Apple Pie

Ingredients

• 2 1/2 cupsall-purpose flour
• 1 tspsalt
• 1 tbspgranulated sugar
• 1 cupcold butter, cubed
• 6-8 tbspice water
• 3 lbapples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced
• 3/4 cupgranulated sugar
• 1/4 cuppacked brown sugar
• 1/4 cupall-purpose flour
• 1 tspground cinnamon
• 1/4 tspground nutmeg
• 1 tbsplemon juice
• 1egg, beaten, for egg wash
• 1 tbspcoarse sugar, for topping (optional)

Nutrition / serving

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Method

1. 1

   Make the crust: pulse flour, salt, and sugar in a food processor. Add cold butter and pulse until pea-sized crumbs form. Drizzle in ice water 1 tablespoon at a time, pulsing, until dough just comes together. Divide in two, flatten into disks, wrap, and chill at least 1 hour.

   ⏱Start 1:00:00
2. 2

   Toss sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice; let sit 15 minutes.

   ⏱Start 15:00
3. 3

   Preheat oven to 425°F. Roll out one disk of dough on a floured surface and fit into a 9-inch pie dish, letting excess hang over the edge.

4. 4

   Fill with the apple mixture, mounding slightly in the center.

5. 5

   Roll out the second disk and place over the filling, or cut into strips for a lattice. Trim, crimp the edges to seal, and cut a few vents if using a solid top.

6. 6

   Brush the crust with egg wash and sprinkle with coarse sugar.

7. 7

   Bake at 425°F for 20 minutes, then reduce oven temperature to 375°F and bake another 35-40 minutes, until the crust is deep golden and filling is bubbling. Tent with foil if the edges brown too quickly.

   ⏱Start 20:00⏱Start 35:00
8. 8

   Cool at least 2-3 hours before slicing to let the filling set.

   ⏱Start 2:00:00