Apple pie continued to be a staple of American cuisine. Apple pie remains a cherished dessert in the United States and is enjoyed worldwide. It comes in countless variations, including classic double-crust pies, lattice-top pies, crumb-topped pies, and more. Whether served with a scoop of vanilla ice cream or a dollop of whipped cream, apple pie remains a comforting and timeless dessert that has a special place in culinary history.
Ingredients:
For the Pie Crust (You can use store-bought crust or make your own):
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6-8 tablespoons ice water
For the Apple Filling:
- 6-7 cups apples (about 6-7 medium-sized apples), peeled, cored, and thinly sliced (use varieties like Granny Smith, Honeycrisp, or a mix of sweet and tart apples)
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter, cut into small pieces
Instructions:
For the Pie Crust (if making your own):
- In a large mixing bowl, combine the flour, salt, and sugar.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overmix.
- Divide the dough into two equal portions, shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour or until firm.
For the Apple Filling:
- In a large mixing bowl, combine the sliced apples, granulated sugar, lemon juice, cinnamon, nutmeg, and flour. Toss until the apples are evenly coated.
Assembly and Baking:
- Preheat your oven to 425°F (220°C).
- Roll out one of the chilled pie crust disks on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
- Pour the prepared apple filling into the pie crust, spreading it evenly.
- Dot the filling with small pieces of butter.
- Roll out the second pie crust disk into a 12-inch circle and place it over the apple filling. Trim any excess crust and crimp the edges to seal the pie.
- Optionally, cut a few slits in the top crust to allow steam to escape during baking. You can also brush the top crust with a little milk or cream and sprinkle it with sugar for a golden finish.
- Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes or until the crust is golden brown, and the filling is bubbly.
- If the edges of the crust start to brown too quickly, you can cover them with aluminum foil or a pie crust shield.
- Remove the pie from the oven and let it cool on a wire rack before serving.
- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
Enjoy your homemade apple pie!
