Description
Experience the perfect balance of tart and sweet with this classic American apple pie. Combining crisp Granny Smith apples with succulent Honeycrisp varieties, this recipe produces a tender, cinnamon-spiced filling inside a professional-grade, buttery, and incredibly flaky crust. The secret lies in using cold-chilled butter and a precise dual-apple ratio to ensure a structure that is both beautiful and delicious. It is the ultimate homemade dessert for any occasion, promising professional results with every slice.
Ingredients
4 cups Granny Smith apples, thinly sliced
4 cups Honeycrisp apples, thinly sliced
2.5 cups all-purpose flour
1 cup unsalted butter, extremely cold
0.75 cup granulated sugar
1.5 tsp ground cinnamon
1 tbsp lemon juice
1 pinch salt
Ice water as needed
Instructions
Combine flour and a pinch of salt in a large chilled mixing bowl.
Cut cold butter into the flour using a pastry cutter until coarse crumbs form.
Add ice water one tablespoon at a time, folding gently until dough holds together.
Form dough into two disks, wrap tightly, and refrigerate for one hour.
Peel, core, and slice apples into uniform quarter-inch pieces.
Toss apples with sugar, cinnamon, and lemon juice; let sit for 20 minutes.
Drain excess liquid from apple mixture.
Roll out bottom dough disk and line a pie dish.
Fill with the prepared apple mixture.
Roll out the top crust, cover the pie, and crimp edges to seal.
Bake at 375°F until the crust is golden brown and the filling is bubbling, approximately 50 minutes.
Notes
Keep the butter as cold as possible to ensure the dough remains flaky rather than tough. Allowing the apples to drain after macerating prevents a soggy bottom crust.
- Prep Time: 30
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg