Description
This timeless apple pie features a perfectly flaky, buttery crust paired with a tender, spiced filling. By blending tart Granny Smith and sweet Honeycrisp apples, this recipe strikes the ideal balance between flavor and texture. Pre-cooking the fruit ensures a dense, satisfying filling that pairs beautifully with the golden, crisp pastry shell. Perfect for any gathering, this dessert is a true centerpiece.
Ingredients
2.5 cups all-purpose flour
1 cup unsalted butter, cold and cubed
4 cups Granny Smith apples, peeled and sliced
4 cups Honeycrisp apples, peeled and sliced
0.75 cup granulated sugar
1.5 teaspoons ground cinnamon
0.5 teaspoon salt
Ice water as needed
Instructions
Combine flour and salt in a large chilled bowl.
Cut cold butter into the flour mixture using a pastry cutter until coarse crumbs form.
Add ice water one tablespoon at a time until the dough just holds together.
Form into two disks, wrap, and chill in the refrigerator for at least one hour.
Peel, core, and slice apples into half-inch pieces.
Toss apples with sugar, cinnamon, and salt in a bowl and let sit for twenty minutes.
Roll out the bottom crust and place it into a nine-inch pie plate.
Fill with the apple mixture.
Roll out the second crust, place over the top, seal the edges, and cut vents.
Bake until the crust is golden brown and the filling is bubbling.
Notes
Ensure all butter and water are kept very cold to maintain the flaky layers. You can brush the top crust with a little egg wash or milk for a shiny golden finish. Store leftovers covered at room temperature for up to two days or refrigerate for up to five days.
- Prep Time: 45
- Cook Time: 55
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg