Basic Apple Pie Recipe

I just made this apple pie and it’s like, my totally imperfect creation turned into the coziest, most delicious treat ever—even if I kinda double-checked if I did things right every step of the way.

I love making this basic apple pie recipe cause its crust made from all-purpose flour, salt, and cold unsalted butter offers a flaky texture. My filling of thinly sliced apples mixed with granulated sugar, cinnamon, nutmeg and lemon juice gives you a decent amount of natural fiber and energy from carbs.

Ingredients

• All-purpose flour supplies carbohydrates and structure for a hearty crust.
• Cold unsalted butter gives rich flavor and tender texture to the dough.
• Fresh apples add natural sweetness and a crisp bite in every slice.
• Granulated sugar sweetens the filling and balances out the tart apple flavor.
• Cinnamon gives warm spice notes that perfectly complement the apple taste.
• Ground nutmeg offers a subtle, aromatic warmth in each bite.
• Ice water helps form a flaky dough with perfect consistency.
• Filling sugar with spices yields a balanced mix of tangy and sweet notes.
• Egg wash gives a shiny, golden finish to the pie crust.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, diced
• 4-8 tablespoons ice water
• 6 medium apples, peeled, cored, and thinly sliced (about 6 cups)
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour (for the filling)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter (to dot on filling)
• 1 egg, beaten (for the egg wash)

How to Make this

1. In a large bowl, mix 2 1/2 cups flour and 1 teaspoon salt; add 1 cup cold, diced butter and work it in until it forms coarse crumbs.

2. Slowly add 4-8 tablespoons ice water until the dough just comes together; don’t overwork it, then form two disks and chill in the fridge for at least 30 minutes.

3. In another bowl, toss 6 cups of thinly sliced apples with 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice.

4. Preheat your oven to 425°F.

5. On a floured surface, roll one disk of dough into a circle to fit a 9-inch pie dish and lay it in, making sure to press it lightly into the corners.

6. Pour the apple mixture evenly into the crust and then dot the filling with 1 tablespoon butter.

7. Roll out the second disk of dough to cover the apples, trim the edges and crimp the two layers together; try not to make it too perfect.

8. Brush the top with a beaten egg to help it brown nicely during baking.

9. Bake the pie in the oven for about 50-60 minutes, or until the crust is golden and the filling is bubbly.

10. Once done, let it cool for at least 2 hours before serving so the filling can set. Enjoy your homemade apple pie!

Equipment Needed

1. Large mixing bowl for combining the flour, salt and butter
2. Measuring cups and spoons for accurate ingredient measurements
3. A pastry cutter or fork to work the cold butter into the flour
4. Knife and cutting board for dicing the butter and slicing the apples
5. A second bowl for tossing the apple filling ingredients
6. Rolling pin and a lightly floured surface to roll out the dough
7. 9-inch pie dish for assembling the pie
8. Pastry brush for applying the beaten egg on top
9. Oven that can be preheated to 425°F
10. Refrigerator to chill the dough disks
11. Cooling rack (or a flat surface) to let the pie cool after baking

FAQ

• Q: How do I keep my crust flaky and not tough? A: Chill your butter and dough before you roll it out and add ice water slowly. It helps keep the layers light and flaky.
• Q: Can I use different types of apples for this pie? A: Yeah, you can mix them. Granny Smith works great for tartness, but you can throw in Honeycrisp or Fuji for a sweeter note.
• Q: How will i know when my apple pie is done? A: The crust should be golden and crispy and you’ll see bubbles around the edges of the filling. It’s a basic visual cue.
• Q: Is it okay to mix my pie filling a day ahead of time? A: Sure, prepping ahead is fine. Just keep it covered in the refrigerator and then give it a stir before assembling the pie.
• Q: What if I dont have unsalted butter, can I use salted butter instead? A: Yeah, you can use salted butter, but you might want to reduce the added salt in the dough recipe.

Basic Apple Pie Recipe Substitutions and Variations

• Instead of all-purpose flour, you can try a gluten-free flour blend, but u might need a bit more ice water cause gluten-free flours can be a bit drier.
• If you dont have unsalted butter, you can use salted butter but reduce the added salt in the recipe a bit.
• For the granulated sugar in the filling, try using coconut sugar or even a swirl of maple syrup to add a different kind of sweetness.
• If you dont have an egg for the egg wash, you can brush the pie with milk or a little bit of heavy cream to get a nice golden look.

Pro Tips

1. When you mix the dough, be sure to add that ice water slowly so you dont overdo it. The dough should just come together and look a bit crumbly because this helps keep that flakey crust you want.

2. Chill your dough for at least 30 minutes before rolling it out. Trust me, letting it rest makes it way easier to work with and stops the butter from melting too fast when you roll it out.

3. Make sure your apple slices are thin and evenly coated with sugar and spices. Even if you want to sprinkle a bit extra cinnamon sometimes, stick to the recipe for that perfect flavor balance.

4. Let the pie cool for a good 2 hours after you take it out of the oven. It might be tough to wait but the filling needs that time to settle so you dont end up with a messy, runny pie when you cut into it.