Description
This extra-buttery shortcrust pie crust paired with a classic apple pie filling brings together rich, flaky pastry and warmly spiced apples for an indulgent yet approachable dessert.
Ingredients
Scale
- 2 ½ cups all-purpose flour – base for structure
- ½ tsp salt – balances sweetness, enhances flavour
- 1 tbsp granulated sugar – a light sweetness in the crust
- 1 cup (2 sticks) unsalted butter, cold and cubed – key for richness and flakiness
- 6 tbsp ice water (plus more if needed) – binds the dough without melting the butter
- 6 large apples (Granny Smith, Honeycrisp, or Fuji), peeled and sliced – varied texture + flavour
- ¾ cup granulated sugar – sweetness
- ¼ cup brown sugar – adds depth and caramel notes
- 1 tbsp lemon juice – keeps apples from browning, adds brightness
- 1 tsp ground cinnamon – warm spice
- ¼ tsp ground nutmeg – spice nuance
- 2 tbsp cornstarch – thickens the filling so it sets nicely
- 1 tbsp butter, cubed – extra richness dot-on-top
- 1 egg (for egg wash) + 1 tbsp milk – for golden top crust finish
Instructions
- In a large bowl, mix the flour, salt and sugar. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs (pea-size butter bits remain). Gradually add the ice water, 1 tbsp at a time, mixing until the dough starts to come together—not wet or sticky, just holding together. Do not over-work the dough. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
- In a large bowl, toss the sliced apples with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg and cornstarch. Let it sit for about 10 minutes so the apples release some juices and sugar dissolves a little. Dot the cubed 1 tbsp butter over the apple mixture just before filling.
- Preheat oven to 375 °F (190 °C). On a lightly floured surface, roll out one dough disc to fit a 9-inch pie pan. Gently ease it into the pan, pressing into the base and sides without stretching. Fill the crust with the apple mixture, mounding slightly if you like. Roll out the second dough disc and place it over the apples. Trim any excess, crimp the edges (classic fork-or-finger crimp), and cut slits in the top crust for steam to escape.
- Whisk together the egg and milk, then brush it over the top crust for that golden finish. Bake for 50–55 minutes, or until the crust is golden brown and the filling bubbles through the vents. Remove from the oven and let the pie cool for at least 2 hours before slicing—this is important so the filling sets and you get clean slices.
Notes
- Keep the butter and dough chilled for the flakiest crust.
- Do not over-work the dough; stop when it holds together.
- Let the apples rest with sugar and cornstarch so juices are released and filling thickens.
- Cooling the pie for 2 hours helps ensure clean, set slices and avoids runny filling.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert / Pie
- Method: Baking
- Cuisine: American-style classic dessert
Nutrition
- Serving Size: 1 slice (of 8)
- Calories: 380 kcal
- Sugar: Approximate value: 25 g (estimate)
- Sodium: Approximate value: 150 mg (estimate)
- Fat: Approximate value: 18 g (estimate)
- Saturated Fat: Approximate value: 11 g (estimate)
- Unsaturated Fat: Approximate value: 6 g (estimate)
- Trans Fat: Approximate value: 0.5 g (estimate)
- Carbohydrates: Approximate value: 50 g (estimate)
- Fiber: Approximate value: 3 g (estimate)
- Protein: Approximate value: 3 g (estimate)
- Cholesterol: Approximate value: 45 mg (estimate)