- 2½ cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tbsp ice water
- 1 egg + 1 tbsp water (for egg wash)
- 2 tbsp coarse sugar (for sprinkling)
🍎 Apple tip: Slice apples uniformly—thick enough to hold shape, thin enough to soften fully.
Step-by-Step Instructions
1. Make the Crust
In a food processor, pulse flour, sugar, and salt. Add cold butter; pulse until pea-sized crumbs form.
Slowly add ice water, 1 tbsp at a time, until dough just holds together.
Divide into two disks, wrap in plastic, and chill at least 1 hour (or up to 2 days).
2. Prep the Apples
Toss sliced apples with lemon juice. In a bowl, mix sugars, flour, cinnamon, nutmeg, and salt. Sprinkle over apples and toss to coat.
Let sit 30 minutes, then drain excess liquid (this prevents sogginess!).
💡 Optional step: Cook apples in a skillet with 1 tbsp butter for 5 minutes to soften slightly—guarantees melt-in-your-mouth texture.
3. Roll & Assemble
On a floured surface, roll one dough disk into a 12-inch circle. Fit into a 9-inch pie dish.
Fill with apples, dot with butter cubes, and mound slightly in the center (it settles as it bakes).
Roll second disk into a 13-inch circle. Cut into strips for a lattice, or leave whole for a solid top. Seal and crimp edges.
4. Bake to Golden Perfection
Brush with egg wash and sprinkle with coarse sugar.
Bake at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and bake 40–50 minutes more, until deep golden and filling is bubbling thickly through vents.
⏱️ Tent with foil if edges brown too quickly.
Let cool at least 3 hours—this lets the filling set so slices hold together.
Tips for Melt-in-Your-Mouth Magic
- Don’t skip draining the apples—excess juice = soggy pie.
- Use a mix of apples—single varieties often don’t soften evenly.
- Pre-cook for guaranteed tenderness—especially with firmer apples.
- Chill the pie before baking—cold crust = flakier layers.
- Serve warm with vanilla ice cream—the ultimate comfort duo.
Serving Suggestions
- Classic: À la mode with vanilla bean ice cream
- Holiday favorite: With whipped cream and a drizzle of caramel
- Brunch twist: Warm slices with sharp cheddar on the side (a true Midwest tradition!)
- Elegant finish: Dust with powdered sugar and serve with spiced cider
Frequently Asked Questions (FAQs)
Q: Why is my filling runny?
A: Likely underbaked or too much juice. Drain apples well and bake until filling bubbles thickly.
Q: Can I make it ahead?
A: Yes! Bake 1 day ahead; rewarm in a 325°F oven for 15 minutes.
Q: Can I freeze apple pie?
A: Yes! Freeze unbaked pie for up to 3 months. Bake from frozen—add 20 minutes.
Q: Can I use store-bought crust?
A: Absolutely! But thaw completely and chill before filling to prevent sogginess.
Final Thoughts: A Slice of Pure Comfort
This apple pie isn’t just dessert—it’s a celebration of simplicity, patience, and love. With its tender apples, warm spices, and buttery crust, it’s the kind of pie that sparks memories, earns recipe requests, and disappears before you can say “save a piece.”
So grab those apples, cube that butter, and bake a pie that doesn’t just taste like home—it feels like a hug.
Made this and heard the “Mmm!” chorus? I’d love to hear how it turned out! Did you go lattice? Serve it with cheddar? Share your pie triumph in the comments below—or tag me on social. And if you know someone who thinks apple pie is “too hard,” send them this recipe. You’ll be their new kitchen hero. 🍏🥧✨💛
