Apple Pie
A classic apple pie recipe that combines tender apples, a hint of cinnamon, and a flaky buttery crust.
Ingredients
For the Crust
- 2 1/2 cups 2 1/2 cups flour
- 1 cup 1 cup (2 sticks) butter, cold Cut into cubes
- 1/2 tsp 1/2 tsp salt
- 1/4 tsp 1/4 tsp baking powder
- 1/3 cup 1/3 cup cold water
For the Filling
- 2 1/2 lbs 2 1/2 lbs apples, peeled, cored, and sliced A mix of sweet and tart apples is recommended.
- 1/2 cup 1/2 cup sugar
- 1 tsp 1 tsp cinnamon
- 2 tbsp 2 tbsp freshly squeezed lemon juice
- 1 tbsp 1 tbsp cornstarch
- 1 ea 1 egg, beaten For brushing the crust
Instructions
Preparation
- Preheat the oven to 375°F.
- Make the pie crust dough by mixing flour, salt, and baking powder. Cut in the butter until it resembles coarse crumbs.
- Stir in cold water until the dough forms. Chill in the fridge for 30 minutes.
- Make the apple filling by combining sliced apples, sugar, cinnamon, lemon juice, and cornstarch in a large bowl. Mix well to coat the apples evenly.
Assembly
- Roll out the pie crust and place it in a pie dish. Fill it with the apple mixture and cover with another layer of dough.
- Seal the edges and cut slits on top for steam to escape.
- Brush the top with beaten egg for a nice golden color.
Baking
- Bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the apples are bubbly.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers at room temperature for up to 2 days or in the fridge for a week.