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Chef's Tip
For the flakiest pie crust, keep all ingredients cold—particularly the butter and water. Work quickly and handle the dough as little as possible. If the dough becomes too warm or soft at any point, wrap it and chill it in the refrigerator for 15 minutes before continuing.
Instructions
- Make the crust: In a food processor, pulse flour, sugar, and salt to combine. Add cold butter cubes and pulse until mixture resembles coarse meal with some pea-sized pieces remaining.
- Sprinkle 1/4 cup ice water over mixture. Pulse until dough begins to come together but is still crumbly. If needed, add remaining ice water, 1 tablespoon at a time.
- Turn dough out onto a work surface and divide in half. Shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Prepare the filling: Peel, core, and slice apples 1/4-inch thick. Toss with lemon juice in a large bowl.
- In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Add to apple slices and toss until evenly coated.
- Preheat oven to 425°F with a baking sheet positioned on the middle rack.
- Roll out one disk of dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie plate. Trim excess, leaving a 1/2-inch overhang.
- Fill with apple mixture, mounding slightly in center. Dot top of filling with butter pieces.
- Roll out second disk of dough to a 12-inch round. Place over filling or cut into strips for a lattice top.
- Trim top crust to match bottom overhang. Press edges together, then fold under and crimp decoratively.
- Whisk egg with 1 tablespoon water. Brush over top crust, avoiding crimped edges. Sprinkle with coarse sugar.
- Cut several steam vents in top crust if not using a lattice design.
- Place pie on preheated baking sheet. Bake for 20 minutes, then reduce oven temperature to 375°F and continue baking until crust is golden brown and filling is bubbling, about 40-45 minutes more.
- If edges brown too quickly, cover with foil strips or a pie crust shield.
- Transfer pie to a wire rack and cool completely, at least 3 hours, before serving to allow filling to set.
Plating
Serve slices of apple pie on dessert plates, either warm or at room temperature. For a traditional presentation, accompany each slice with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A light dusting of ground cinnamon over the cream adds a decorative touch and reinforces the flavors in the pie.
Storage & Reheating
Apple pie can be stored at room temperature, loosely covered, for up to 2 days. For longer storage, cover tightly and refrigerate for up to 4 days. Reheat individual slices in a 300°F oven for 10-15 minutes before serving, or microwave briefly if desired. The unbaked pie can be frozen for up to 3 months; bake directly from frozen, adding 15-20 minutes to the baking time.
About This Recipe
Apple pie has been a New England tradition since colonial times when settlers adapted English recipes to use locally abundant fruit. This version draws on the simplicity of those early pies while incorporating techniques to ensure a flaky crust and perfectly cooked filling. The combination of different apple varieties creates a more complex flavor and texture, while the spices are kept in perfect balance to highlight, rather than overwhelm, the natural sweetness of the fruit.