A classic American apple pie with a flaky crust and a sweet, spiced apple filling.
Ingredients
For the crust
- 2 1/2cupsall-purpose flour
- 1tspsalt
- 1cupcold unsalted butter, cubed
- 1/2cupice water
For the filling
- 8piecelarge apples, peeled, cored, and thinly sliced
- 1/2cupgranulated sugar
- 1/4cuppacked light brown sugar
- 1tbspcornstarch
- 1tspground cinnamon
- 1/4tspground nutmeg
- 1/4tspsalt
- 1tbsplemon juice
- 1tbspunsalted butter
Egg wash (optional)
- 1piecelarge egg yolk
- 1tbspmilk
How to make American Apple Pie
Prepare the crust
In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces.
Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix.
Divide the dough in half and flatten each half into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven
Preheat oven to 400°F (200°C).
Roll out the dough
On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim the edges and crimp as desired. Repeat with the other dough disc for a top crust (or use a lattice top).
Prepare the filling
In a large bowl, combine the sliced apples, sugars, cornstarch, cinnamon, nutmeg, salt, and lemon juice. Toss to coat evenly.
Assemble the pie
Fill the prepared pie crust with the apple mixture. Dot the top with butter.
Roll out the second disc of dough and place it over the filling. Crimp the edges or create a lattice top design. Cut vents in the top crust for steam to escape.
Egg wash (optional)
Brush the top crust with egg wash for a golden brown color.
Bake the pie
Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with foil.
Cool and serve
Let the pie cool completely on a wire rack before slicing and serving. Enjoy warm with vanilla ice cream or whipped cream.
Tips & Tricks
For a flakier crust, make sure the butter is very cold before incorporating it into the flour.
You can mix different types of apples for a more complex flavor.
If you don't have a pastry cutter, you can use two knives to cut the butter into the flour.
FAQS
How can I make a gluten-free American apple pie?
To make a gluten-free American apple pie, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help bind the ingredients. You can also use almond flour or coconut flour, but be aware that these may alter the texture and flavor of the crust.
What are some good substitutions for the apples in apple pie?
If you want to substitute the apples in your apple pie, you can use pears or a mix of apples and pears for a unique flavor. Other options include using frozen or canned apples, but make sure to drain any excess liquid to prevent a soggy pie. For a twist, try adding berries or peaches to the apple filling.
How should I store leftover American apple pie?
To store leftover American apple pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3-4 days. You can also freeze the pie for longer storage; wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, bake it in a preheated oven at 350°F (175°C) until warmed through.
What are some great side dishes or drinks to pair with apple pie?
Apple pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For drinks, consider serving it with a warm cup of spiced cider, a glass of sweet white wine, or even a hot cup of coffee. These pairings enhance the flavors of the pie and create a comforting dessert experience.
What is the best way to ensure my apple pie crust is flaky?
To achieve a flaky crust for your American apple pie, make sure to use cold butter and ice water. Handle the dough as little as possible to prevent it from becoming tough. Additionally, using a pastry cutter or your fingertips to mix the butter into the flour until it resembles coarse crumbs will help create those flaky layers. Refrigerating the dough before rolling it out is also key to maintaining its flakiness.
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