Apple pie

Classic Apple Pie

Ingredients

For the crust

• 2 ½ cups (315 g) all-purpose flour
• 1 cup (225 g) cold unsalted butter, cut into cubes
• 1 teaspoon salt
• 1 tablespoon sugar
• 6–8 tablespoons ice-cold water

For the filling

• 6–8 apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
• ¾ cup sugar (adjust to taste)
• 2 tablespoons flour or cornstarch
• 1–2 teaspoons cinnamon
• ¼ teaspoon nutmeg (optional)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract (optional)
• Pinch of salt

For the top

• 1 egg, beaten (for egg wash)
• A little sugar for sprinkling (optional)

Instructions

1. Make the crust:
   Mix flour, salt, and sugar. Cut in the cold butter until the mixture looks crumbly. Add ice water a tablespoon at a time until the dough comes together. Divide into two discs, wrap, and chill for at least 30 minutes.
2. Prepare the filling:
   Toss sliced apples with sugar, flour, cinnamon, nutmeg, lemon juice, vanilla, and salt. Let sit for about 10–15 minutes.
3. Assemble the pie:
   Roll out one dough disc and place it into a pie dish. Add the apple filling. Roll out the second crust and place it over the top. Trim and seal the edges, then cut a few small slits in the top.
4. Bake:
   Brush the crust with beaten egg and sprinkle with sugar if desired. Bake at 200°C (400°F) for 20 minutes, then reduce heat to 175°C (350°F) and bake for another 35–45 minutes, until the crust is golden and the filling is bubbling.
5. Cool and serve:
   Let the pie cool for at least 2 hours so the filling can set. Serve warm or at room temperature, with ice cream or whipped cream if desired.