Classic Apple Pie

Experience the warmth and nostalgia of home with the Timeless Orchard Apple Pie recipe. This delightful pie combines tart Granny Smith apples and sweet Honeycrisp apples for a perfectly balanced filling, encased in a flaky, buttery crust. From selecting fresh ingredients to mastering the art of pie crust, this recipe guides you through every step. Serve with vanilla ice cream or whipped cream for a comforting dessert that brings family and friends together. Celebrate tradition and savor the deliciousness of homemade apple pie.

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Ingredients

2 ½ cups all-purpose flour

1 tsp salt

1 tsp sugar

1 cup unsalted butter, chilled and diced

6-8 tbsp ice water

6-8 medium apples (a mix of Granny Smith and Honeycrisp is ideal)

¾ cup brown sugar

¼ cup granulated sugar

1 tbsp lemon juice

1 tsp cinnamon

¼ tsp nutmeg

2 tbsp all-purpose flour (for filling)

1 egg (beaten, for egg wash)

1 tbsp milk (for egg wash)

Instructions

Prepare the Pie Crust:

- In a large mixing bowl, combine 2 ½ cups of flour, 1 tsp salt, and 1 tsp sugar.

- Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork it.

- Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Apple Filling:

- Preheat the oven to 425°F (220°C).

- Peel and slice the apples. In a large bowl, combine the sliced apples with brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, and 2 tbsp of flour. Toss until the apples are evenly coated. Set aside.

Assemble the Pie:

- On a floured surface, roll out one dough disk into a circle about 12 inches in diameter for the bottom crust.

- Place the rolled dough into a 9-inch pie dish, pressing it into the bottom and sides. Trim excess dough hanging over the edges.

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

Add the Top Crust:

- Roll out the second dough disk into a circle about the same size as the first. Place it over the apple filling. Trim and crimp the edges to seal.

- Cut several slits in the top crust to allow steam to escape. Brush the top with the egg wash (a mix of the beaten egg and milk).

Bake:

- Place the pie on a baking sheet (to catch drips) and bake in the preheated oven for 15 minutes.

- Reduce the temperature to 350°F (175°C) and continue baking for an additional 35-45 minutes, or until the apples are tender and the crust is golden brown.

Cool and Serve:

- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set.

- Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream!

Prep Time: 30 mins | Total Time: 2 hrs | Servings: 8 slices