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Classic Apple Pie
A double-crust apple pie with lightly spiced, tender apples in a flaky all-butter crust.
Ingredients
| Volume | Grams |
|---|---|
| Flaky double crust | |
| 2 1/2 cups all-purpose flour | 300 g |
| 1 tsp table salt | 6 g |
| 1 cup unsalted butter, very cold, cubed | 226 g |
| 1/2 cup ice water, add gradually; you may not need it all | 114 g |
| Filling | |
| 3 lb tart apples, about 7 medium, peeled and sliced | 1361 g |
| 2/3 cup granulated sugar | 132 g |
| 1/4 cup packed brown sugar | 53 g |
| 1/4 cup all-purpose flour | 30 g |
| 1 tsp ground cinnamon | — |
| 1/4 tsp ground nutmeg | — |
| 1/4 tsp table salt | 1.5 g |
| 1 tbsp lemon juice | 14 g |
| 2 tbsp unsalted butter, diced | 28 g |
| Finish | |
| 1 large egg, beaten | 50 g |
| 1 tbsp granulated sugar, for sprinkling | 12.4 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- For the crust, whisk the flour and salt, then cut in the cold butter until the largest pieces are pea-sized. Sprinkle in ice water a tablespoon at a time, tossing with a fork, just until the dough holds together when squeezed. Shape into two disks, wrap, and chill at least 1 hour.
- Heat the oven to 425 °F with a rack in the lower third. Toss the apples with the sugars, flour, cinnamon, nutmeg, salt and lemon juice.
- Roll one disk into a 12-inch circle and fit it into the pie plate. Pile in the apples and dot with butter.
- Roll the second disk, lay it over the top (or weave a lattice), trim, and crimp. Brush with egg, sprinkle with sugar, and cut vents.
- Bake on a sheet pan 20 minutes, then lower the oven to 375 °F and bake 40–45 minutes more, until the juices bubble thickly through the vents. Tent with foil if it browns too fast.
- Cool at least 3 hours so the filling can set before slicing.
Tips
- Mix apple varieties, such as Granny Smith with Honeycrisp, for flavor and texture.
- Thick bubbling juices mean the thickener is fully cooked.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
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