Classic Apple Pie Recipe (2024)

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Author: Muna

APPLE PIE CRUST

• ▢ 2 ½ cups all-purpose flour
• ▢ 1 teaspoon salt
• ▢ 2 tablespoon white sugar
• ▢ 1 cup unsalted butter chilled
• ▢ 3 tablespoon chilled water

APPLE PIE FILLING

• ▢ 3 to 4 medium thinly sliced apples
• ▢ ¼ cup white sugar
• ▢ ¼ cup brown sugar
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon salt
• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoon all-purpose flour

TO MAKE THE APPLE PIE CCRUST

• In a bowl, add the flour, sugar, salt, and mix well. Add the chilled butter and rub using tip of your fingers or a cookie cutter until the mixture looks like bread crumbs.

• Add water and gather the dough, do not knead the dough. Divide the dough into two make one half a little smaller in size to cover the top of the dough. Press the dough down to create a disc, wrap each half with plastic and refrigerate for 30 minutes.

• Remove the bigger size dough form the fridge, place it on a lightly floured surface. Roll the dough into a 12 inch circle. Fold the dough in half and gently transfer to a 9” pie pan. The dough should be covering all corners and edges of the pie pan. Trim the excess edges of the dough and place the pie pan in the fridge.

• Take out second half of the dough from fridge. Add the trimmed ends from previous part of the dough to it and repeat the rolling step, this time roll the dough to 10” circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.

Make THE APPLE PIE FILLING

• Preheat the oven to 425F/220C.

• In a large bowl combine all the filling ingredients and mix with your hands. Pour the filling and the juices in the baking pan, then cover with the other half of the crust.

• Tuck any excess pastry under the bottom crust and then crimp the edges using a fork.

• Using a sharp knife make few slits in the center of the pie to allow the steam to escape.

• Place the pie on a baking sheet so it can catch any juices that will come out of the pie.

• Bake for 42 to 45 minutes, cover the edges of the pie after 25 minutes of baking to prevent it from burning.

• Remove the pie from the oven and place on a wire rack to cool completely.