Description
Experience the nostalgic comfort of a timeless classic. This apple pie features a perfectly flaky, buttery crust filled with tart, tender Granny Smith apples tossed in warm cinnamon. Meticulously tested for consistency, this recipe relies on the secret of cold butter to ensure each bite is light, shattered, and utterly delicious. It is the definitive standard for home-style baking, guaranteed to satisfy your dessert cravings.
Ingredients
2.5 cups all-purpose flour
1 cup unsalted butter, cold and cubed
6 large Granny Smith apples, peeled and sliced thin
3/4 cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon lemon juice
1 teaspoon salt
4–6 tablespoons ice water
Instructions
Combine flour and salt in a large bowl using a pastry cutter.
Cut the cold butter into the flour mixture until pea-sized crumbs form.
Add ice water one tablespoon at a time until the dough clumps together.
Shape dough into two disks, wrap, and refrigerate for at least one hour.
Toss the sliced apples with sugar, cinnamon, and lemon juice in a bowl.
Roll out the first dough disk on a floured surface to fit a 9-inch pie pan.
Pour the apple mixture into the crust evenly.
Cover with the second rolled dough sheet and crimp the edges to seal.
Cut small slits in the top crust to vent steam.
Bake at 375°F until the crust is golden brown and the filling is bubbling, approximately 50 minutes.
Notes
Keep the butter cold until the moment it enters the oven to ensure a flaky crust. Resting the dough is essential to prevent shrinking during the baking process. If the crust edges brown too quickly, cover them with foil.
- Prep Time: 30
- Cook Time: 50
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg