Classic Apple Pie

A piece of apple pie on a gray plate, served a la mode.

5 from 2 votes

This classic apple pie has a buttery, and flaky crust, all filled with a perfectly spiced apple filling. It's so good as is or served a la mode with ice cream on top!

Prep Time30

Cook Time50

Total Time1 20

Servings:

Calories: 595kcal

Equipment

Large Mixing Bowl

Ingredients

For the Pie Crust:

2 1/2 cups all purpose flour
1 TBS granulated sugar
1 cup cold salted butter (2 sticks)
1/2 cup ice water

For the Apple Pie Filling:

6 cups thinly sliced apples (about 6 large, or 8 small apples)
2 tsp ground cinnamon
1/2 cup salted butter
3 TBS all purpose flour
1/2 cup white granulated sugar
1/2 cup brown sugar
3 TBS water
1 tsp lemon juice

For assembling the pie:

1 TBS milk

Instructions

For the Pie Crust:

Mix together the flour, salt, and sugar in a large bowl.
Add in the cubed butter. Using a pastry cutter (or two forks, though it will be harder), cut the butter into the flour mixture until it is well distributed, and you have a meal like consistency with some pea sized pieces throughout.
Drizzle the ice water into the flour slowly while stirring. Stir it together with a rubber spatula. Once the dough starts to clump together, continue working the dough with well floured hands.
Split the dough into two equal halves. Roll each half into a ball, then flatten them into round 1inch thick disks.
Cover the dough disks in plastic wrap. Refrigerate the dough for at least 2 hours (up to 4 days)

For the Apple Pie Filling:

Preheat the oven to 425 degrees Fahrenheit.
Peel, core, and thinly slice apples. Place them in a large bowl.
Sprinkle cinnamon over the top of the apples, and stir them together to coat.
Add the butter to a medium sized sauce pan over medium heat, and let it melt. Stir in the flour. Then stir in the white sugar, brown sugar and water.
Bring the mixture a boil then lower the heat and allow to simmer for 3 minutes.
Remove it from the heat and stir in the lemon juice.
Pour the sauce over your cinnamon coated apples, and use a wooden spoon to carefully fold the mixture into the apples and coat them thoroughly. (The sauce will thin out as you stir from the juices from each apple and will trickle down to the bottom of the bowl so make sure to stir well, scooping it up from the bottom.)

For Pie Assembly:

Transfer one of the pie crusts to a slightly floured surface. Gently roll out the pie dough, rotating the dough a quarter turn every few rolls to keep it from sticking to the counter, and to roll it out evenly. Roll it out until you have a 12inch circle.
Place the bottom pie crust into your pie pan, and press it into the corners and up the sides.
Pour the apple pie filling gently into the pie crust and spread it out evenly.
Roll out the second pie crust the same way as the first.
Place the top crust on the pie and trim excess crust if you have any.
Pinch all around the edges to seal the top and bottom crust to each other. Cut slits or leaf shapes into the center of the crust to allow the steam to escape.
Brush the crust with milk.
Cover the edges of the pie with foil or a pie shield.
Place the pie on the center rack of the oven, and bake for 50 minutes until the crust is golden and the filling is bubbly.
Remove the pie from the oven and let it cool for at least 1 hour, for the filling to set, even better is overnight.

Notes

**Total time does not include chilling time for pie crust, or resting time for the pie.

Nutrition