The Last Apple Pie Ever (Printable Version)
Buttery crust and spiced apples create a timeless pie with rich flavor and irresistible texture.
# What You'll Need:
→ Crust
01 -
2 1/2 cups all-purpose flour
02 -
1 cup unsalted butter, chilled and cubed
03 -
1/4 teaspoon salt
04 -
Ice water, as needed
→ Filling
05 -
6 to 7 cups Granny Smith apples, peeled, cored, and sliced
06 -
3/4 cup granulated sugar
07 -
1/4 cup light brown sugar
08 -
1 teaspoon ground cinnamon
09 -
1/4 teaspoon ground nutmeg
10 -
2 tablespoons all-purpose flour
11 -
1 tablespoon lemon juice
12 -
1/4 teaspoon salt
→ Egg Wash
13 -
1 large egg
14 -
1 tablespoon milk
# Step-by-Step Guide:
01 -
Combine flour and salt in a large bowl. Cut in chilled butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
02 -
Gradually add ice water, mixing until dough just comes together. Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
03 -
In a large bowl, toss the apple slices with granulated sugar, light brown sugar, cinnamon, nutmeg, flour, lemon juice, and salt until apples are evenly coated.
04 -
On a floured surface, roll out one dough disk into a 12-inch round. Fit it into a 9-inch pie pan, allowing excess to hang over the edges.
05 -
Pour the prepared apple filling into the pie crust, mounding slightly in the center.
06 -
Roll out the second dough disk and place over the apples. Trim excess, fold edges under, and crimp. Cut small slits in the top to allow steam to escape.
07 -
Whisk egg and milk together. Brush the top crust evenly with the egg wash.
08 -
Preheat oven to 425°F. Bake pie for 20 minutes. Reduce oven temperature to 375°F and continue baking for 40 minutes, or until the crust is golden and the filling is bubbling.
09 -
Allow the pie to cool for at least 2 hours on a wire rack to ensure the filling sets before slicing.
# Additional Notes:
01 -
Chilling the dough ensures a tender, flaky crust and prevents shrinkage during baking.
02 -
Letting the pie rest after baking allows the juices to thicken, preventing a runny filling.