Apple Pie 🍎

To prepare the pie crust, you will be using a 9‑inch pie plate. In a large mixing bowl, combine 2½ cups all‑purpose flour and ½ teaspoon salt, stirring until evenly blended.

Next, use a pastry cutter or fork to cut in 1 cup (2 sticks) of cold, unsalted butter, diced into 1/4‑inch pieces.

Once the butter is cut in, the mixture should resemble small pebbles. Stir in 1/2 cup of cold water until the dough starts to come together. It will look shaggy at first, but gently knead it until it forms a smooth, cohesive ball.

Divide the dough into two pieces, making one slightly larger for the bottom crust. Flatten both pieces into disks, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes.

Preheat the oven to 375°F about 20 minutes before baking. While the crust rests, slice 6 cups of apples into ½‑inch thick wedges. I prefer Granny Smiths because they’re firm and tart and hold up beautifully in pie. Cutting them thicker prevents them from breaking down into mush, giving tender bites with great texture.

In a small bowl, whisk together 1 tablespoon all‑purpose flour, ¾ cup granulated sugar, ½ teaspoon cinnamon, and ⅛ teaspoon nutmeg. Set aside.

Toss the apple slices in the sugar mixture until they’re evenly coated.

Lightly flour your work surface and roll the larger dough disk into a large circle, 3-4 inches larger than your 9-inch pie plate.

Place the rolled‑out dough evenly into the pie plate, letting the edges hang over the sides.

Pour the coated apples into the prepared pie crust, spreading them evenly to create a level filling.

Roll out the top crust and gently place it over the filling. Tuck any excess dough under itself, then finish the edges by fluting, crimping, or trimming as desired. Vent the pie so steam can escape by slicing several small slits in the top crust with a sharp knife. Space them evenly to allow moisture to release during baking.

Place the pie on a foil‑lined baking sheet to catch any drips during baking. Brush the top crust with an egg wash made from 1 beaten egg mixed with 1 tablespoon of cold water for a golden, glossy finish. Bake for 45-55 minutes.

If the edges of the crust begin to brown too quickly, cover them with a Pie Crust Shield or strips of foil about 2 inches wide.

Once the pie is out of the oven, place it on a cooling rack and allow it to cool completely before slicing. Cooling lets the filling set properly, so each slice holds together. Then serve with vanilla ice cream.

Enjoy!

If you love pie recipes, check out these flavorful favorites:

• Dutch Apple Crumb Pie🍎
• Boysenberry Pie
• Cherry Crumb Pie
• Fresh Strawberry Pie
• Fresh Peach Pie🍑
• Butternut Squash Pie
• Fresh Cherry Pie
• Applesauce Custard Pie
• Old-Fashioned Blueberry Pie