Apple pie felt like a big challenge to me at first. In America, it is more than dessert. People call it the most American dessert there is, and I wanted to learn to make it properly.
I practiced the crust a few times before I got it right. Now I can tell you it is not as hard as it looks. Sweet spiced apples under a golden flaky crust, served warm. This is the pie I make every fall, and it always gets compliments.
Ingredients
For the crust
- 2.5 cups all-purpose flour, plus more for rolling
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold unsalted butter, cut into cubes
- 6 to 8 tablespoons ice water
For the filling
- 7 cups sliced apples (about 7 medium apples, a mix of Granny Smith and Honeycrisp)
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1.5 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cold butter, cut into small pieces
- 1 egg beaten with 1 tablespoon milk, for the top
- Coarse sugar, for sprinkling
Steps
1. Make the pie dough
Whisk the flour, salt, and sugar in a large bowl. Add the cold butter cubes and cut them in with a pastry cutter or your fingers until you have pea-sized pieces. Those little butter pieces are what make the crust flaky. Drizzle in the ice water one tablespoon at a time, mixing just until the dough holds together when squeezed.
2. Chill the dough well
Divide the dough into two discs, one slightly bigger than the other. Wrap each in plastic wrap and refrigerate for at least 1 hour. Cold dough is the secret to a flaky crust. If the butter melts into the flour before baking, you lose all those lovely layers. Do not skip the chill, even if you are in a hurry.
3. Slice and season the apples
Peel, core, and slice the apples about 1/4 inch thick. Put them in a large bowl with the lemon juice and toss. Add both sugars, the flour, cinnamon, nutmeg, and vanilla. Mix gently until every slice is coated. Let the mixture sit for 15 minutes while you roll out the crust.
4. Roll out the bottom crust
On a floured surface, roll the larger dough disc into a 12 inch circle. Work from the center outward and turn the dough a quarter turn every few rolls. Carefully lift it into a 9 inch pie dish, letting the extra hang over the edges. Do not stretch the dough to fit. Stretching makes it shrink back in the oven.
5. Fill the pie generously
Spoon the apple mixture into the crust, mounding it slightly in the center. Pour in any juice from the bowl too. Dot the top with the small pieces of cold butter. The filling will look like a lot, but apples shrink as they bake. A full pie is a good pie.
6. Weave the lattice top
Roll out the second dough disc into an 11 inch circle and cut it into 1 inch strips. Lay half the strips across the pie in one direction, then weave the other half over and under them. It does not have to be perfect. Trim the overhang, then fold the bottom crust edge up over the lattice ends and crimp with your fingers or a fork.
7. Seal, vent, and chill
Brush the lattice with the egg wash and sprinkle coarse sugar over the top. The egg wash gives you that deep golden shine. Put the whole pie in the fridge for 15 minutes while the oven heats. This firms up the butter again so the crust stays crisp and holds its shape.
8. Bake until golden and bubbly
Bake at 425 degrees for 20 minutes, then lower the heat to 375 and bake 35 to 40 minutes more. The pie is done when the crust is deep golden brown and the filling bubbles thickly through the lattice. If the edges brown too fast, cover them loosely with foil.
9. Cool before you slice
This is the hardest step. Let the pie cool on a rack for at least 3 hours. The filling needs this time to set, or it will run everywhere when you cut it. I know it is tempting, but waiting gives you clean, beautiful slices. Serve warm or at room temperature, with vanilla ice cream if you want to be fancy.
Tips
A mix of tart and sweet apples gives the best flavor. Granny Smith holds its shape, and Honeycrisp adds sweetness. You can make the dough up to 3 days ahead and keep it in the fridge. Leftover pie keeps at room temperature for 2 days, covered loosely.
Conclusion
Making apple pie from scratch taught me patience, and it was worth every minute. That golden lattice, the cinnamon smell, the first perfect slice. This is the dessert that makes any table feel like a celebration.
