Apple Pie

Homemade Double-Crust Pie Dough

​Prepare this first to allow it to chill.

​Ingredients

​3 cups (360g) All-purpose flour

​1 tbsp Granulated sugar

​1 tsp Salt

​1 cup (227g) Cold unsalted butter, cut into cubes

​4 to 6 tbsp (60-90ml) Ice water

Apple Pie Filling & Topping

​Ingredients

​3 lbs (1.35kg) Apples (peeled, cored, and thinly sliced)

​2 tbsp Lemon juice

​1 cup (200g) Granulated sugar

​½ cup (60g) All-purpose flour

​1 ½ tsp Ground cinnamon

​¼ tsp Ground nutmeg

​2 tbsp Unsalted butter, diced (for dotting the filling)

​1 Large egg, lightly beaten (for the egg wash)

Quick Preparation Guide

​1. Make the Crust

​Mix Dry Ingredients: In a large bowl, whisk the flour, sugar, and salt.

​Cut in Butter: Add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.

​Add Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just starts to come together.

​Chill: Divide the dough into two disks, wrap in plastic, and refrigerate for at least one hour.

Prepare the Filling

​Toss Apples: In a large bowl, combine the sliced apples with lemon juice to prevent browning.

​Coat: Add the sugar, flour, cinnamon, and nutmeg. Toss thoroughly until all apple slices are evenly coated.

​3. Assemble and Bake

​Roll Out: Roll out one disk of dough and fit it into a 9-inch pie plate.

​Fill: Pour the apple mixture into the crust and dot the top with the 2 tablespoons of melted butter.

​Top: Roll out the second disk of dough. Place it over the apples (solid or lattice style). Trim, fold, and crimp the edges to seal.

​Wash & Vent: Brush the top crust with the beaten egg. Cut a few slits in the top to allow steam to escape.

​Bake: Bake in a preheated oven (typically 375°F / 190°C) until the crust is golden brown and the filling is bubbling.