Rustic Classic Apple Pie Recipe with Spiced Apples (Print Version)

Bake a comforting Classic Apple Pie Recipe. My family's cherished spiced apple pie, flaky crust, and a touch of homemade warmth.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Flaky Crust

01 - 2 ½ cups (300g) all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup (226g) unsalted butter, very cold and diced
05 - ½ cup (120ml) ice water, plus more if needed

→ For the Spiced Apple Filling

06 - 6-7 medium apples (about 2.5 lbs), a mix of Granny Smith, Honeycrisp, Fuji, peeled, cored, and sliced
07 - ½ cup (100g) granulated sugar
08 - ¼ cup (50g) packed light brown sugar
09 - ¼ cup (30g) all-purpose flour or 2 tablespoons cornstarch
10 - 1 teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - ⅛ teaspoon ground cloves
13 - 1 tablespoon fresh lemon juice
14 - 2 tablespoons unsalted butter, diced

→ For the Egg Wash & Finishing

15 - 1 large egg, whisked with 1 tablespoon water or milk
16 - 1 tablespoon coarse sugar (turbinado)

→ Optional Extras

17 - A splash of bourbon or brandy in the filling
18 - A slice of sharp cheddar cheese for serving

# Instructions:

01 - Okay, first things first, let’s get that dough going. In a big bowl, whisk together your flour, sugar, and salt. Now, take that super-cold, diced butter and cut it into the flour mixture. You want pea-sized pieces, maybe a few slightly larger. I usually use my fingertips, but a pastry blender works too! This is where the magic of flakiness begins, so don't overwork it. You'll start to feel the flour and butter coming together, a bit like coarse sand, but with visible butter bits. That's what you're aiming for.
02 - Once your butter is cut in, slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. It should still be a bit shaggy, not a smooth ball. Divide it in half, flatten each into a disk, wrap 'em up tight in plastic, and pop 'em in the fridge for at least an hour. Honestly, I’ve forgotten them for a whole day before, and they were even better! Don't skip this step; it's crucial for a tender, easy-to-handle dough. This is where I sometimes get impatient, but trust me, it’s worth the wait.
03 - While your dough chills, peel, core, and slice your apples. I like them about 1/4 inch thick, but honestly, whatever makes you happy! Toss them in a large bowl with both sugars, flour (or cornstarch), lemon juice, and all those lovely spices: cinnamon, nutmeg, and cloves. Give it a good mix; you want every apple slice coated. The smell alone is just intoxicating, a real preview of the deliciousness to come. This is where my kitchen always starts to smell like autumn, even in summer!
04 - Grab one disk of chilled dough and roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer it to your 9-inch pie dish. Trim the edges, leaving about a 1/2-inch overhang. Now, pour in that fragrant apple filling, mounding it slightly in the center. Dot the top with those little pieces of butter. I always try to make it look neat, but sometimes the apples just want to spill over, haha!
05 - Roll out your second dough disk. You can do a simple top crust, cut vents, or get fancy with a lattice – whatever your heart desires! I usually just do a full top and cut a few slashes for steam. Lay it over the apples, then trim the edges, leaving about a 1/2-inch overhang again. Fold the top and bottom crusts together and crimp them around the edge of the pie dish. I usually use my thumb and forefinger to make little waves; it's satisfying, honestly.
06 - Brush the top crust with your egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet (to catch any drips – I’ve had a few oven messes, trust me!) and bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for another 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too fast, cover the edges loosely with foil. The final result should be a beautiful, bubbling, golden pie that smells like heaven. Let it cool for at least 3-4 hours before slicing – this is the hardest part, I swear!

# Notes:

01 - Always use COLD butter and COLD water for the crust; it's the secret to flakiness, I swear by it.
02 - Don't overmix the dough! A shaggy dough is a happy dough; too much handling makes it tough.
03 - Let the pie cool completely! Cutting it too soon means a runny filling, and honestly, that's just sad.
04 - For extra flavor, try adding a tiny splash of vanilla extract to the apple filling.

# Equipment Needed:

01 - 9-inch pie dish
02 - rolling pin
03 - large mixing bowls
04 - apple peeler/corer
05 - pastry blender (optional)
06 - whisk
07 - baking sheet

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 60-75g
Protein: 4-6g

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