A classic American dessert that features a blend of sweet and tart apples encased in a flaky, buttery crust, perfect for family gatherings and celebrations.
Ingredients
Scale:
For the Pie Crust:
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, chilled and cubed
6-8 tablespoons ice water
For the Filling:
6-8 medium Granny Smith apples, peeled, cored, and sliced
¾ cup granulated sugar
¼ cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon unsalted butter, diced
Instructions
In a large mixing bowl, combine the flour, salt, and sugar. Add the chilled, cubed butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together. Divide the dough in half, shape it into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Let this mixture sit for about 15-20 minutes.
Preheat your oven to 425°F (220°C).
On a lightly floured surface, roll out one disc of dough to fit your pie pan. Place it into the pie pan.
Pour the apple mixture into the crust, ensuring it's evenly distributed. Dot the filling with diced butter.
Roll out the second disc of dough and place it over the filling. Trim any excess dough and pinch the edges to seal securely. Cut slits in the top crust.
Place the pie on a baking sheet and bake for 15 minutes at 425°F (220°C). Then, reduce the temperature to 350°F (175°C) and continue baking for 35-45 minutes.
Remove the pie from the oven and let it cool for at least 2 hours before slicing.
