Classic Apple Pie Recipe

Servings: 8

This is what comes to most people's minds when they think of apple pie.


  • 2 sticks cold unsalted butter, diced
  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 6 to 8 Tbsp. (about 1/2 cup) ice water


  • 4 pounds Granny Smith apples, peeled, cored and cut into 1/4" thick slices (you can cut them thinner if you like your apples very soft)
  • Juice of 1 lemon
  • 1/2 cup sugar, plus 1 tsp. to sprinkle on top
  • 1/4 cup all-purpose flour
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground allspice
  • 1 egg beaten with 1 Tbsp. water, for egg wash


  1. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
  2. Add butter and pulse until the butter is the size of peas.
  3. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  4. Dump dough out onto a lightly floured surface and cut into 2 even sized pieces.
  5. Roll each piece into a ball and then flatten each into a disk.
  6. Wrap each disk in plastic wrap and refrigerate for 30 minutes.
  7. Preheat oven to 400o F.
  8. Combine apple slices in a bowl with the lemon juice, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
  9. Roll out one of the pieces of pie dough so that it is large enough to be draped over a 9-inch pie plate and extend a little over the rim (about 1/2").
  10. Gently press the dough into the plate letting the excess hang over the rim.
  11. Fill the dough with the apple mixture.
  12. Roll out the second piece of pie dough and place it on top of the apples, pressing the top and bottom crusts together.
  13. Trim the top and bottom dough pieces as needed in order to crimp them together with your fingers and seal them together well.
  14. Brush the entire top crust with the egg wash and cut a few slits into the crust so steam can escape.
  15. Place the pie on a foil lined sheet pan and bake for 1 to 1 1/4 hours or until the crust is browned and the juices begin to bubble out. If the crust starts to brown too quickly, cover loosely with foil and uncover in the last 20 minutes of baking.

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