Description
Experience the pinnacle of home baking with this classic American apple pie. Featuring a perfectly flaky, buttery crust made with chilled fats and a hint of apple cider vinegar, and a balanced filling of Granny Smith and Honeycrisp apples. Pre-cooking the filling ensures a non-soggy bottom crust and a deep, concentrated fruit flavor. This recipe is the ultimate guide to achieving bakery-quality results in your own kitchen using traditional techniques and simple, high-quality ingredients.
Ingredients
2.5 cups all-purpose flour
1 cup unsalted butter, high-fat European style, chilled and cubed
6 cups apples, a mix of Granny Smith and Honeycrisp
0.75 cup granulated sugar
1 tablespoon Ceylon cinnamon
1 teaspoon apple cider vinegar
0.5 cup ice water
1 teaspoon salt
1 tablespoon lemon juice
Instructions
Whisk the flour and salt in a large chilled mixing bowl.
Cut the cold butter into the flour until pea-sized crumbs form.
Add the apple cider vinegar and ice water gradually while tossing with a spatula.
Divide the dough into two disks and refrigerate for one hour.
Peel and slice the apples into quarter-inch thick wedges.
Toss apple slices with sugar, cinnamon, and lemon juice in a large bowl.
Pre-cook the apple mixture slightly to remove excess moisture.
Roll out the dough disks and line a pie pan with the bottom crust.
Add the apple filling and cover with the second dough disk, sealing the edges.
Bake at 375°F until the crust is golden brown and the filling is bubbling.
Notes
Keep all ingredients as cold as possible to ensure a flaky crust. Using a mix of tart and sweet apples creates the best depth of flavor. If the crust browns too quickly, cover the edges with aluminum foil.
- Prep Time: 45
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg