Apple Pie
A classic double-crust pie filled with tart apples, warm spice, and a hint of lemon. The buttery pastry bakes up flaky and golden while the filling becomes soft, fragrant, and sliceable after cooling.
Prep
45m
Cook
1h
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Crust
- 400gAll-Purpose Flour
- 6gSalt
- 230gUnsalted Butter (cold and cubed)
- 120mlWater (ice cold)
Filling
- 0.9kgGranny Smith Apple (peeled and sliced)
- 80gWhite Sugar
- 60gBrown Sugar
- 4gCinnamon Powder
- 1gNutmeg Powder
- 30mlLemon Juice
- 25gCorn Starch
Crust
- 1pcsEgg (beaten)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk together the all-purpose flour and salt in a bowl.
- 02
Cut in the cold unsalted butter until the mixture looks crumbly with a few larger pieces still visible.
- 03
Add the cold water and mix just until the dough comes together. Divide it into two discs and chill until firm enough to roll.
- 04
Toss the Granny Smith apple with the white sugar, brown sugar, cinnamon powder, nutmeg powder, lemon juice, and corn starch until evenly coated.
- 05
Preheat the oven to 200°C (400°F).
- 06
Roll out one piece of dough and line a pie dish. Fill it with the apple mixture.
- 07
Roll out the second piece of dough and place it over the filling. Seal and crimp the edges, cut steam vents, and brush the top with the egg.
- 08
Bake until the crust is golden brown and the filling is bubbling through the vents.
- 09
Cool the pie completely before slicing so the filling can set.
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