Classic Apple Pie

Rolling out pie dough can be a bit daunting, but with the right techniques, you’ll achieve a perfectly thin and even crust. First, ensure that your dough is chilled before you start rolling; this helps prevent it from becoming sticky and difficult to manage. Lightly flour your work surface and rolling pin to prevent sticking. Begin by pressing the dough into a flat disk with your hands before rolling it out.

Discover the magic of baking with Grandma's Heirloom Apple Pie Recipe, a classic dessert rich in family traditions. This delightful treat features a perfectly balanced filling of tart Granny Smith and sweet Honeycrisp apples, all nestled in a buttery, flaky crust. Join us as we guide you through the process of creating this timeless pie, from selecting the finest ingredients to mastering pie crust techniques. Each slice is a celebration of flavors and cherished memories, perfect for any gathering.

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Ingredients

2 ½ cups all-purpose flour

1 tsp salt

1 tsp granulated sugar

1 cup unsalted butter, cold and cubed

6 to 8 tbsp ice water

6 to 8 medium-sized apples (a mix of Granny Smith and Honeycrisp recommended)

¾ cup granulated sugar

1 tsp ground cinnamon

¼ tsp ground nutmeg

2 tbsp all-purpose flour (for thickening)

1 tbsp lemon juice

1 egg (beaten, for egg wash)

1 tbsp butter (to dot)

Instructions

Prepare the Pie Crust: In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Divide it into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling: Preheat the oven to 400°F (200°C). Peel, core, and slice the apples. In a large bowl, combine apple slices with sugar, cinnamon, nutmeg, flour, and lemon juice. Toss until all the apple slices are well coated.

Roll Out the Dough: On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Gently place the rolled dough into the pie pan, ensuring it covers the sides.

Assemble the Pie: Fill the crust with the prepared apple mixture. Dot the filling with small pieces of butter. Roll out the second disc of dough and place it over the filling. Trim excess dough and seal the edges by crimping with your fingers or using a fork. Cut slits in the top crust for steam to escape.

Egg Wash: Brush the top crust with the beaten egg for a golden finish. Sprinkle a teaspoon of sugar on top, if desired.

Bake: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the apples are tender and the crust is golden brown. Check the pie halfway through; if the edges are browning too quickly, cover them with foil.

Cool and Serve: Allow the pie to cool for at least 2 hours before serving to let the filling set. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Prep Time, Total Time, Servings: 30 mins | 1 hour 10 mins (plus chilling time) | 8 servings