All-American Apple Pie
- Yield 8 servings
- Prep 50 minutes
- Cook 1 hour
This is the only apple pie recipe you will ever need—it's perfect to the core.
To make a truly great apple pie, you need a tender, flaky crust and a mix of sweet and tart apples that hold their shape when baked.
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks), plus 2 tablespoons, chilled unsalted butter, cut into small cubes
- 6 to 8 tablespoons ice water
- Milk for brushing over crust
- 3 large firm-tart apples, such as Granny Smith, Northern Spy, Rome, or Idared, peeled, cored, and cut into 1/2-inch thick wedges
- 3 large firm-sweet apples, such as Golden Delicious, Pink Lady, Jazz, or Honeycrisp, peeled, cored, and cut into 1/2-inch-thick wedges
- 3 tablespoons granulated sugar
- 3 tablespoons firmly packed brown sugar
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon ground cinamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- To prepare crust: In a medium bowl, whisk together flour, sugar and salt. Sprinkle butter into bowl and work into flour mixture using your fingers. Stop when mixture looks like cornmeal studded with small chunks of butter. Sprinkle 6 tablespoons ice water on top and stir with a fork until dough begins to come together. If needed, add another tablespoon or two of water.
- Transfer dough out onto a lightly floured surface and knead three times. Gather into a ball, then divide into two pieces, one slightly larger than the other, and press into disks. Wrap in plastic wrap and refrigerate 30 minutes.
- To prepare filling: In a large bowl, toss apples with sugars, lemon juice, cornstarch and spice. (Tip: For maximum flavor, use as many varieties or apples as you can get your hands on!) Set aside.
- Preheat oven to 425F and set a rack to lowest position. Unwrap bigger disk of dough and lay it on a lightly floured surface. Working from the center, roll dough out to a 13-inch circle, lifting and turning often to keep it from sticking to the counter. Transfer to a 9-inch pie plate and press into the sides, draping any excess over the edge. Fill crust with apple mixture, making the pile a bit higher in the center. Transfer to the refrigerator to chill while you roll out the top crust.
- Unwrap smaller disk of dough and roll it out to a 10-inch circle as above. Lay it over the apple filling and use a sharp knife to make two 3-inch slashes in the top crust. Fold bottom crust up over the top and crimp to seal. Pinch crust between your thumb and forefinger at regular intervals to crimp. Brush crust all over with milk.
- Put pie on a baking sheet and bake on the lowest rack 10 minutes. Reduce the heat to 350F and bake until juices are bubbling and the crust is golden brown, 40 to 50 more minutes. Let cool on a rack at least 45 minutes before serving.
Recipe courtesy of the U.S. Apple Association