Name: Homemade Apple Pie
Prep time: 45 min
Cook time: 55 min
Total time: 100 min
Yield: 8 servings
Ingredients: 2.5 cups All-purpose flour; 1 cup Unsalted butter, cold and cubed; 1 tsp Salt; 0.5 cup Ice water; 3 cups Granny Smith apples, peeled and sliced; 3 cups Honeycrisp apples, peeled and sliced; 0.75 cup Granulated sugar; 1.5 tsp Ground cinnamon; 2 tbsp Cornstarch; 1 tbsp Lemon juice; 1 large Egg (for wash)

"This quintessential American dessert features a golden, buttery lattice crust and a tender, spiced filling of Granny Smith and Honeycrisp apples. Perfectly balanced with cinnamon, nutmeg, and a touch of lemon, it is the ultimate comfort food for any occasion."

1 Ingredients

Qty	Item
2.5 cups 312 g	All-purpose flour
1 cup 226 g	Unsalted butter, cold and cubed
1 tsp 5 g	Salt
0.5 cup 120 ml	Ice water
3 cups 450 g	Granny Smith apples, peeled and sliced
3 cups 450 g	Honeycrisp apples, peeled and sliced
0.75 cup 150 g	Granulated sugar
1.5 tsp 4 g	Ground cinnamon
2 tbsp 16 g	Cornstarch
1 tbsp 15 ml	Lemon juice
1 large 50 g	Egg (for wash)

2 Instructions

Prepare the crust by mixing flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Divide into two discs, wrap in plastic, and chill for at least 60 minutes.

Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the sliced apples with sugar, cinnamon, cornstarch, and lemon juice until evenly coated.

On a lightly floured surface, roll out one dough disc to fit a 9-inch pie plate. Transfer the dough to the plate and trim the edges.

Pour the apple filling into the bottom crust, piling them slightly higher in the center.

Roll out the second dough disc and place it over the apples. You can create a lattice pattern or a solid top. Seal and crimp the edges of the crust.

Brush the top with a beaten egg wash and cut small steam vents if using a solid top crust.

Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling through the vents.

Allow the pie to cool completely for at least 3 hours to ensure the filling sets properly before slicing.

·
Use a combination of tart and sweet apples to create a more complex flavor profile.
·
Keep your butter and water ice-cold to ensure the crust remains flaky rather than tough.
·
Place a baking sheet on the rack below the pie to catch any juices that might bubble over.
·
If the crust edges brown too quickly, cover them loosely with aluminum foil halfway through baking.

? Frequently Asked Questions

What are the best apples for apple pie?

A mix of Granny Smith for tartness and Honeycrisp or Braeburn for sweetness and texture is ideal.

How do I avoid a soggy bottom crust?

Preheat a baking sheet in the oven and place the pie dish directly on it to help the bottom crust cook faster.

Can I make the dough in advance?

Yes, pie dough can be refrigerated for up to 2 days or frozen for up to 3 months.

How do I store leftover apple pie?

The pie can be kept at room temperature for up to 2 days, or refrigerated for up to 5 days.

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