Apple pie is a classic dessert consisting of sweetened apple filling wrapped in pastry dough and baked. Some key things to know about apple pie:
The filling typically contains apples, sugar, cinnamon, nutmeg, and sometimes vanilla or lemon juice. Apples are sliced or diced and cooked down with the other ingredients to make a sweet, thick filling.
The crust is usually made from flour, butter, or shortening, a liquid like water or milk, and a pinch of salt. This is formed into dough, rolled out, and used to line a pie plate. A top crust is often placed over the filling as well before baking.
Popular varieties include classic double-crust apple pie as well as Dutch apple pie which has a crumb topping instead of a top crust. Apple crumb pie, apple crisp, and tarte tatin are other apple desserts.
Apple pie is often served warm with ice cream or whipped cream. It’s a beloved treat in American and Canadian cuisine that evokes nostalgia and comfort for many during the fall and winter holidays. Cinnamon, nutmeg, and the sweetness of baked apples make it a classic crowd-pleaser.
- 6-7 medium apples (I recommend a mix of sweet and tart varieties like Honeycrisp and Granny Smith), peeled, cored, and sliced
- 1/2 cup granulated white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- Flaky double pie dough (see below)
- 2 tablespoons unsalted butter, chilled and cut into small chunks
- 1 large egg, beaten with 1 tablespoon water to make an egg wash
Flaky Double Pie Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup cold unsalted butter, diced into cubes
- 1/3 cup cold vegetable shortening, diced
- 6-8 tablespoons ice-cold water
Start by making the pie dough. In a large bowl, mix the flour and salt. Cut in the butter and shortening using a pastry blender or two forks until the mixture resembles coarse crumbs.
Drizzle in the cold water, 1 tablespoon at a time, and mix just until the dough starts to come together, being careful not to overmix. Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least an hour.
While the dough chills, preheat the oven to 375°F. Peel, core, and slice the apples. I recommend slicing them thinly so they cook through. In a large bowl, gently toss the apple slices with the sugar, flour, cinnamon, nutmeg, and salt until combined.
On a well-floured surface, roll out one of the dough disks into a round slightly larger than a 9” pie plate. Gently fit the pastry into the pie plate, trim the edges, and fill it with the apple mixture. Dot the top of the apples with butter chunks.
Roll out the second dough disk for the top crust. Carefully lay the crust over the filling and seal the edges by crimping with your fingers or a fork. Cut 4-5 slits in the top to allow steam to escape. Brush the top crust with the egg wash and sprinkle lightly with coarse sugar.
Bake the pie on a rimmed baking sheet for 35-45 minutes, until the juices are bubbling through the slits and the crust is golden. If the edges brown too quickly, cover them lightly with foil.
Let cool for at least 2 hours before enjoying!