Classic Apple Pie: All the flavors of fall and winter are summed up in this one giant apple pie. Packed with apples and cinnamon, and baked in my favorite (and easy!) homemade crust, this pie is the perfect addition to any night of the week.
I didn’t know I knew who he was until I looked him up. (It’s like that episode of Friends–“they don’t know we know they know we know”). Among other projects, he wrote and directed The Spanish Prisoner–this fantastic, underrated film in the late ’90s, and he has been quoted saying, “We must have a pie. Stress cannot exist in the presence of a pie.”
I see you, David. I’m all about that quote.
And I’m willing to take one for the team and test out that theory as often as possible. You all are so welcome for my sacrifice. 😉
After consuming these, I couldn’t wait for pie day (not the March 14th pie day–the November pie day, aka Thanksgiving). My family is pretty traditional when it comes to Thanksgiving and having a pumpkin pie and apple pie is a MUST. Of course, I’d never turn down more desserts–like cheesecake, cherry pie, any sort of cookie. I’m not picky. Except maybe when it comes to pecan pie. I’ve never had it, but it’s weirdly nutty and sticky. I don’t know, it just kind of freaks me out.
My dad lives for apple pie (and fruitcake–but one is not a reflection on the other, 🙂 ). Between my love for making apple pie and his affinity for eating apple pie, it was a menu must.
I’ve made a few apple pies in my day, and let me tell you, it’s not too difficult. However, there is one key component that is an apple pie MUST. We will get to that after the next pictures of this cinnamon-delight.
Okay, that might not seem that shocking to you, but it was a huge revelation for me. Tasteless apples, or even semi-tasteless apples, will not yield a tasty apple pie–even if it’s drenched in sugar and cinnamon spice and everything nice.
Yeah, that took me a little while to put together. I had some pie disasters where my apples tasted like sugary, unflavored apples. Part of my slow uptake on the apple front was that I didn’t taste a slice of every apple I put into the pie. I just assumed that the apples were fine and that the pie would be fine since the apples were mixed with brown sugar, sugar, and cinnamon.
That is not an assumption you should make.
Taste each and every apple you put into your pie to ensure its crisp texture (because they hold up better in the pie) and its good flavor.
Beginning with the pie dough, this recipe is my absolute favorite. It’s easy, works every time, and has the best flavor. It has four ingredients: cold butter, all purpose flour, salt, and iced water.
In a large bowl, mix flour and salt together. With a pastry cutter, cut in the butter until the dough resembles coarse crumbs, with the butter about the size of peas. With a fork, slowly drizzle in the iced water–make sure not to over water it though. Pinch a clump of dough in your hands; if it feels moist and clumps easily, it’s ready. If it’s dry and falls apart, it needs more water.
Pour the dough onto a floured surface, and pack the dough (like you would a snowball) until it all comes together. Divide the dough in half, flatten into a disk, and chill for at least 30 minutes in the fridge.
For the apples, use whatever apples you like best. Personally, I prefer a mixture of granny smith and honey crisp apples. The sweetness of the honey crisp pairs well with the tart granny smith. But, you can use whatever apples or apple-mix you prefer (as long as they’re tasty! 🙂 ). Peel and slice apples finely, mix with brown sugar, sugar, cinnamon, and flour. Set aside to meld together.
Roll out the dough disks with a floured rolling pin until they are about 1/4″ thick. Carefully transfer one of the dough disks into your pie plate, cutting off any overhang. Fill with the apple mixture. Top with second pie crust, cutting off any excess overhang. Pinch the top and bottom dough together, brush with melted butter, sprinkle with sugar, and cut air vents into the pie so the steam can escape.
Bake for 55-60 minutes, or until the top is golden brown and the juice of the pie is bubbling out. Around 25-30 minutes of baking, I usually cover the top of the pie with tin foil.
- 3 cup all purpose flour
- 1 1/2 tsp salt
- 1 cup cubed butter, chilled
- 1/2 -3/4 c ice water
- 7 Large apples, peeled and sliced finely (Honey Crisp, Gala, Granny Smith, Pink Ladies, Fuji, Golden Delicious)
- 2 Tbsp lemon juice
- 3 Tbsp all purpose flour
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 2 tsp cinnamon
- 2 Tbsp butter, melted
- Raw Sugar for sprinkling (optional)
- Cinnamon Whipped Cream
- In a large bowl, combine flour and salt; cut in butter with a pastry blender until the dough resembles coarse crumbs (the butter should be about the size of peas).
- Sprinkled ice water evenly over the mixture, beginning with 1/2 cup. Stir with a fork until the dry ingredients are moistened. Take a clump of dough and see if it feels moist and clumps easily; if it does, it's ready. If it doesn't, it needs a bit more water (add the water slowly as to not over water the dough).
- Turn the dough out onto a flour surface, and pack the dough (like a snowball) until it is the shape of a ball. Cut the dough in half, form into a flat disk, and refrigerate for at least 30 minutes or up to two days.
- When you're ready to bake the pie, pull the pie dough out of the fridge and allow it to soften while you make the filling.
- Preheat oven to 400 degrees. Have your 10-inch pie plate ready.
- Peel and slice apples finely (making sure to test a slice from each apple to make sure they are tasty; if the apples lack flavor, so will your pie).
- In a large bowl, mix apples with flour, sugar, brown sugar, cinnamon, and lemon juice. Set aside.
- Over a floured surface with a floured rolling pin, roll out each pie dough into a circle, about 1/4" thick. Transfer one of the pie doughs into the bottom of your pie plate. Cut off any excess overhang.
- Pour in apple filling. Cover with second pie dough. Cut off any excess overhang.
- Pinch the dough together to seal the crust, brush with melted butter, and sprinkle with raw sugar. Cut slits in the dough to vent the pie.
- Bake the pie for 25-30 minutes uncovered. Once it starts to brown, cover with foil to finish the additional 30-35 minutes of cooking. The pie will be done when the crust is golden brown and juice from the filling start bubbling out of the pie (that's the key to a done filling).
- Allow to cool before slicing. Top with whipped cream or ice cream.
Check out my other apple recipes: