Apple Pie Recipe
With a flaky buttery crust, warm spices, and a thick and sweet homemade apple filling, this pie is a classic for good reason. And the crunchy lattice top is a delicious tradition of its own!
For pie crust (makes two crust)
- 3 cups All Purpose Flour
- ½ teaspoon Salt
- 1 tablespoon Granulated Sugar
- 1 cup Unsalted Butter cut in 1 inch cubes
- 10-12 tablespoons Ice Cold Water
For apple filling
- 7-8 Apples (Granny Smith + Fuji or Gala)
- 1 cup Granulated Sugar
- 2 teaspoons Cinnamon
- ½ teaspoon Nutmeg
- 4 tablespoons All Purpose Flour or Cornflour
- Egg Wash
Make pie crust dough
Start with adding the flour, salt and sugar into the bowl of food processor fitted with metal blade. Pulse 2-3 times to combine well.
Now, add chilled butter cubes into the flour and pulse few times until the flour mixture is crumbly.
Add 10-12 tablespoons of ice cold water and pulse again few times until the mixture is just moistened evenly and still crumbly.
Transfer the crumbled flour mixture on to working surface. Bring the mixture together to form dough. Please do not work too much on dough, we do not need very smooth dough.
Divide the dough in two parts, pat each dough into a thick disc and wrap them separately with the plastic wrap.
Refrigerate the pie crust dough for atleast 45 minutes.
Make apple filling
Peel and cut the apples into halves. Then, scoop out the cores and slice the halves into ¼ inch slices.
Transfer the sliced apples to a large bowl. Add sugar, cinnamon and nutmeg and toss them gently using hands. Ensure the apples slices coats well with spices and suger.
Cover and set it aside for 45 minutes.
Prepare pie crust
Place one half of the pie dough on lightly floured working surface.
Start rolling from the centre of the dough, keep lifting and turning the dough while rolling. This ensures even rolling and avoids dough sticking from the bottom.
Roll into 11 inches diameter disc for 9 inches pie dish.
Carefully, place the rolled dough into pie dish, avoid stretching it. Trim the extra dough that is hanging out of the dish. Refrigerate it until needed.
Now, toss the apples with flour. Take out the prepared bottom crust from the fridge and fill it with the tossed apples.
Pack the apples tightly such that they are same height as that of pie crust edge. Pour the juices over the apples.
At this stage, you can top the apples with few butter cubes, if you wish to. Now refrigerate it again. I usually freeze it for few minutes until I prepare the lattice top.
Preheat the oven at 400 degrees F (200 C) for 15 minutes.
Take out the second half of the pie dough, lightly flour the surface and roll it out the same way as the earlier one.
Cut the roll dough into ¾ - 1 inch strips. Now take the pie out and arrange the strips on the on the top making woven lattice design.
Brush the top gently with egg wash.
Bake the pie at 400 degrees F for 20 minutes.
Reduce the temperature to 350 degrees F and bake for another 45 minutes or until golden brown and filling is bubbling though lattice vents.
Cool the pie for an hour or two before serving.
Flour, Butter and Water : Ensure they are very chilled. I usually chill the measured amount of flour as well for the pie crust recipe, it gives the best result.
Apple : I have used combination of apples here, you can use any one variety for this recipe. Remember to use the ones that will be tender and hold the shape well after cooked.
Slice the apples of even thickness, avoid too thin or too thick slices - ¼ inch thickness should be good.
For egg wash, beat one egg with one tablespoon of water and use.
If the crust is getting browned too fast, place a piece of foil sheet loosely with dull side down on the top of the pie.
Calories: 561kcal | Carbohydrates: 85g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 151mg | Potassium: 227mg | Fiber: 5g | Sugar: 43g | Vitamin A: 795IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 2mg