Classic Apple Pie Recipe
This easy classic Apple Pie Recipe is the perfect classic apple pie. Balanced spices with apples, vanilla and brown sugar. Paired with a delicious flakey crust.
Prep Time45 mins
Cook Time1 hr 10 mins
Total Time5 hrs 55 mins
Servings: 1 (9-inch) pie
Double Pie Crust:
- 2 1/2 cups all-purpose flour
- 2 tablespoons white granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 cup unsalted butter cold and straight from the fridge
- 3/4 cups very cold water divided
Apple Pie Filling:
- 1/2 small lemon juiced (about 1 1/2 tablespoons)
- 3-4 whole medium to large apples (pink lady, gala and honeycrisp are my favorites) peeled, halved, cored and thinly sliced
- 1/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla paste
- 1/2 teaspoon kosher salt
- 2 tablespoons crème fraîche or sour cream
- 1 large egg beaten (for egg wash)
- 1 tablespoon turbinado sugar for topping (optional)
To Make the Pie Crust:
In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Transfer to the freezer to chill for 10 minutes. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of teeny, small peas. Add a 50% of the recommended water and mix.
The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. Flour your counter and dump the dough onto it. Knead a few times more until it comes together into one cohesive mass.
Divide the dough, forming two discs. Wrap the discs in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
To Make the Apple Pie Filling:
You're welcome to peel your apples. This is optional. I personally like to peel the apples. Halve the apples, remove the core and then slice the apples into thin 1/4-inch pieces. OR, you can use a mandolin and slice them very thinly. Add the apple slices to a large bowl. Squeeze in the lemon juice, being sure to catch any seeds.
Next, add the flour, brown sugar, cinnamon, vanilla extract and salt; toss until the apples are evenly coated.
Add the crème fraîche and toss until it's evenly distributed throughout.
To Assemble the Apple Pie:
Remove the first disc of dough from the refrigerator and allow to come to room temperature for about 5 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over the pie dish.
Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, leaving about a 1/2-inch overhang. Recombine the scraps and set them aside. We’ll use them for the lattice. Transfer the pie shell to the refrigerator while you roll out the second disc.
Remove the second disc from the fridge and repeat the rolling process. Using a knife, cut the dough into 3-inch strips.
I cut as many 3-inch strips as I can. Reroll the scraps you have set aside, too, you’ll need all of the pie dough. (If at any time your pie dough becomes too soft, transfer to a cutting board and put in the fridge to chill so it’s easier to work with.) Fill your pie shell with the apple filling. Lay out 5 strips of pie dough on top of the filling, leaving about 1/2-inch of space in between them. Lay the remainder of your strips running perpendicular. This will give you a good idea of how it will go. Next, fold back every strip. Start one at the top, running horizontally. and weave it under and over, rotating, each strip running vertically. Repeat this process until you’ve worked your way through every strip. If my directions are confusing, go to Youtube. The videos on there are super easy to follow. Much easier than written instructions!
Trim the edges of the strips, being sure to leave about 1-inch overhand. Going all the way around, tuck the edges under. To make a pronounced crimp, like you see pictured, set your thumb on the outside edge of the crust. With your opposite pointer and thumb fingers, create a v, and push the two together. Repeat this process all the way around the pie crust.
Transfer to the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees F. Brush the entire pie, liberally, with egg wash and sprinkle with turbinado sugar.
Transfer the pie to a baking sheet and place in the oven to for 20 to 25 minutes, until the edges are just lightly brown. Turn the heat down to 350 degrees F and bake for another 40 to 45 minutes, until the edges and top are deep golden brown. Be sure to check on it intermittently, if at any time the pie crust begins to turn too dark, use foil to cover those areas to stop browning. Allow to stand for at least two hours so it can firm up before slicing the pie.
Serve with ice cream or a dollop of whipped cream.
To make the pie dough ahead:
You can make your pie dough ahead of time and freeze it for up to 3 months.
To make the pie ahead:
You can assemble this entire pie and stick it in the freezer overnight and then bake it off the next day. It'll work very well.
To store a baked pie:
Cover lightly with a clean kitchen towel and store on the kitchen counter. I find that the fridge makes the dough soggy because of the moisture.
Pyrex Pie Dish | Stainless Steel Bowls | Liquid Measuring Cup | French Rolling Pin | Box Grater
Serving: 8g | Calories: 298kcal