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Classic Homemade Apple Pie Recipe

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4.4 from 5 reviews

Classic Apple Pie is a timeless dessert featuring a flaky, no-fail homemade crust filled with a cinnamon-spiced Granny Smith apple filling. Baked to golden perfection, this pie offers a perfect balance of sweet and tart flavors, ideal for any occasion.

Ingredients

Crust

  • 4 cups (500 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons kosher salt
  • 1 ½ cups (307.5 g) shortening, cubed
  • 1 large egg, room temperature, beaten
  • 1 tablespoon distilled white vinegar
  • ½ cup water

Filling

  • 10 Granny Smith apples, peeled, cored, and thinly sliced (about 10 cups)
  • ½ cup (100 g) granulated sugar
  • ¼ cup (31 g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 dash kosher salt
  • 2 tablespoons unsalted butter, cut into small pieces

Egg Wash

  • 1 large egg, room temperature
  • 1 tablespoon water

Instructions

  1. Prepare the Crust: In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the cubed shortening and pulse until the mixture forms pea-sized crumbs. Transfer the dough to a large bowl and combine with a wooden spoon to bring it together. In a small bowl, whisk the beaten egg, vinegar, and water; pour over the dough and mix until combined. The dough will be sticky. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
  2. Rest the Dough: After chilling, remove the dough, unwrap it, and split it into two equal halves. Let the dough sit at room temperature for about 15 minutes while preparing the apples; this makes it easier to roll out.
  3. Prepare the Filling: Preheat the oven to 425°F (220°C) and move the oven rack to the lowest position. Place the sliced Granny Smith apples in a large bowl. In a separate bowl, mix the sugar, flour, cinnamon, and kosher salt. Add this sugar mixture to the apples and toss thoroughly to coat evenly. Set aside until ready to assemble the pie.
  4. Roll Out the Dough: On a lightly floured surface, roll each dough half into a 12-inch circle. Carefully transfer one crust into a 9-inch deep-dish pie plate, pressing it to fit snugly.
  5. Assemble the Pie: Spoon the apple filling into the crust-lined pie plate. Dot the filling with small pieces of unsalted butter. Place the second dough circle on top of the filling. Press down around the edges to seal and crimp decoratively. Cut several small slits on top of the crust to allow steam to escape during baking.
  6. Apply Egg Wash: In a small bowl, whisk together one egg and one tablespoon of water to create an egg wash. Brush this mixture evenly over the top crust to promote browning and sheen.
  7. Bake the Pie: Bake the pie at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C). Loosely cover the pie with aluminum foil to prevent over-browning and continue baking for an additional 45-50 minutes. The pie is done when the crust is golden brown and the apples are tender.
  8. Cool Before Serving: Remove the pie from the oven and let it cool for at least one hour on a wire rack. Cooling allows the filling to set properly before slicing and serving.

Notes

  • Use Granny Smith apples for their tartness and firm texture that holds up well during baking.
  • Chilling the dough prevents shrinking and promotes a flakier crust.
  • Cutting slits in the top crust allows steam to escape, preventing a soggy crust.
  • Covering the pie with foil after the initial baking protects the crust edges from burning.
  • Letting the pie cool completely helps ensure cleaner slices when serving.

Find it online: https://marthatasty.com/classic-homemade-apple-pie-recipe/