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Classic Homemade Apple Pie Recipe

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This classic Apple Pie recipe features a flaky homemade crust and a tender, cinnamon-spiced apple filling made with Granny Smith apples. The filling is cooked on the stovetop for perfect juiciness before being baked to golden perfection with a beautiful lattice crust. Ideal for dessert or a comforting treat, served best warm with vanilla ice cream or whipped cream.

Ingredients

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter, cut into chunks
  • 1/2 cup cold water (or more if needed)

Apple Pie Filling

  • 2 tablespoons butter
  • 6 whole Granny Smith apples, peeled, cored, and sliced
  • 1 cup granulated sugar, divided
  • 3 tablespoons lemon juice
  • 2 teaspoons cinnamon
  • 1/4 cup all-purpose flour

Instructions

  1. Prepare the Pie Crust: In a large bowl, stir together the flour and salt. Using a fork, cut in the cold butter until the mixture resembles small peas in size. Gradually add the ice-cold water, 1-2 tablespoons at a time, mixing gently until a dough forms. Shape into a ball or disc without kneading, wrap in plastic wrap, and refrigerate.
  2. Make the Apple Pie Filling: Peel, core, and slice the apples. In a large skillet over medium heat, melt the butter, then add half of the sugar, lemon juice, and the prepared apples. Cook for 5-7 minutes until the apples are tender and juicy. Strain the mixture and cool for 30 minutes, then transfer to a clean bowl.
  3. Mix the Filling: To the cooled apple mixture, add the remaining sugar, flour, and cinnamon. Stir well to combine the filling evenly.
  4. Preheat the Oven: Set the oven to 425°F (220°C) to preheat for baking.
  5. Roll the Dough: Divide the chilled pie dough into two equal portions. Roll one portion out to fit a 9-inch pie plate and line the plate with the dough.
  6. Fill the Pie: Pour the apple filling into the lined pie crust, spreading evenly.
  7. Create the Lattice Crust: Roll out the second portion of dough and cut into equal strips. Weave the strips over the filling in a lattice pattern. Trim the excess dough and crimp the edges to seal.
  8. Bake the Pie: Bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 30 minutes until the crust is golden brown and the filling is bubbly.
  9. Cool and Serve: Allow the pie to cool for 1 hour before serving. It pairs wonderfully with vanilla ice cream or whipped cream for a delicious finish.

Notes

  • Keep the butter and water cold to ensure a flaky pie crust.
  • Cooking the apples on the stovetop helps release juices and soften them before baking.
  • Letting the pie cool helps the filling set for cleaner slices.
  • Use Granny Smith apples for tartness and firmness; other baking apples can be substituted but may affect taste and texture.
  • For a crisper crust, you can brush the lattice with an egg wash before baking.

Find it online: https://recipefeastful.com/classic-homemade-apple-pie-recipe/