Apple Pie

Apple pie is a show-stopping dessert that is made with a lusciously thick and gooey filling embedded with layers upon layers of tender apples. The flaky, buttery homemade pie crust and a heaping scoop of vanilla ice cream for serving are non-negotiable!

5 from 5 votes

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Prep Time: 2

Cook Time: 1

Total Time: 3

Servings: slices

Equipment

1 - 9" deep-dish pie dish

Ingredients

For the Double Pie Crust:

1 cup unsalted butter (2 sticks), cold and cut into even cubes
2 and ¾ cups all-purpose flour, spooned and leveled
½ teaspoon salt
2 teaspoon sugar
2 large egg yolks
4-5 tablespoon ice water

For the Apple Pie Filling

3 lbs. apples, about 6-7 large apples, I used Granny Smith and Honey Crisp apples
3 tablespoon cornstarch
¼ cup unsalted butter
½ cup granulated sugar
½ cup brown sugar
2 teaspoon fresh lemon juice
¼ teaspoon salt
1 teaspoon cinnamon

Egg wash

1 egg yolk, lightly beaten

Instructions

Make the Pie Crust:

Cut the butter into even-sized pieces and set it in the fridge to keep cold.
Spoon the flour into your measuring cup and level it off with the flat side of a knife. Add it to the bowl of a food processor along with the sugar, salt, and egg yolks. Pulse until evenly combined.
Add the cold butter and pulse until everything is evenly coated.
Gradually add the ice water. Start with 3 tbsp. and add more, ½ tablespoon at a time, until a dough forms. Mine needed 4 and ½ tbsp. of ice water. Divide the dough in half and shape each into a round, flat disc. Wrap them both with plastic wrap and refrigerate for at least 1 hour and up to 3 days.
Remove one portion of dough and lightly flour a clean and dry surface, a rolling pin, and both sides of the dough. Roll the dough out, flipping it over and adding more flour occasionally, and roll into a 12" circle. Add it to a 9" pie dish, trim the edges and leave a 1" overhang around the sides. Roll out the second portion of dough into a 12" circle. Keep both in the freezer while you make the filling.

Make the Apple Pie Filling:

Peel, core, and slice the apples ¼" thick. Try to slice them as close to the same size as possible so they cook evenly.
In a large stockpot melt the butter over medium heat. Whisk in the cornstarch, lemon juice, both sugars, salt, and cinnamon. Add in the apples and cook and stir until the apples are evenly coated and starting to soften. Remove from heat and allow to cool.
Remove the pie from the fridge. Brush the inside of the bottom pie crust all over with the beaten egg. Use a slotted spoon to scoop the cooled apple filling into the pie dish, leave any excess liquid in the pot. Cover with the second rolled-out portion of dough.
If topping with a lattice: Use a pastry wheel or a pizza knife to cut the dough into ¾" strips. Arrange them going one way over the top, then fold back every other strip and add another going in the opposite direction. Repeat this, alternating the strips as you go, until the entire pie is covered. Brush the top with a lightly beaten egg and sprinkle with coarse or sanding sugar. See post for visual, or here is a video tutorial: How to Lattice Pie Crust
If using a solid topping: Cover the filling and cut a few slits in the top for steam to escape. Brush the top of the pie with beaten egg and sprinkle with coarse or sanding sugar, if desired.
Place the pie in the freezer and preheat your oven to 425°F.
Place the pie on a baking sheet large enough to catch any drips that may bubble over. Bake for 15 minutes and then, without taking the pie out of the oven, lower the temperature to 350°F. Continue baking for 40-45 minutes, until the filling is cooked through and the apples are soft. Cover the top with aluminum foil about halfway through baking so the top doesn't burn.
Allow the pie to cool slightly before slicing and serving.

Notes

Once cooled, store the pie, covered, in the fridge for up to 3 days.

Microwave individual slices for 30 seconds to reheat.

To reheat all or some of the pie still in the pie dish, bake in a 350°F oven until warm.

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