How to Make Apple Pie
- 2 cups of all-purpose flour
- 1 cup of unsalted butter, cold and cubed
- 1/4 cup of ice water
- 6 cups of peeled and sliced apples
- 1 cup of granulated sugar
- 1/4 cup of all-purpose flour
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1 tablespoon of lemon juice
- In a large mixing bowl, combine the flour and cold cubed butter. Use a pastry cutter or your hands to
cut the butter into the flour until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, and mix until the dough comes together.
- Divide the dough into two equal halves, wrap each half in plastic wrap, and refrigerate for at least 1
- Preheat the oven to 375°F (190°C).
- In another mixing bowl, combine the sliced apples, sugar, flour, cinnamon, salt, and lemon juice.
Toss gently to coat the apples evenly.
- Remove one portion of the dough from the refrigerator and roll it out on a lightly floured surface to fit
a 9-inch pie dish.
- Transfer the rolled dough to the pie dish and press it gently against the bottom and sides.
- Pour the apple mixture into the pie crust, spreading it evenly.
- Roll out the second portion of the dough and place it over the apple filling. Trim any excess dough and
crimp the edges to seal.
- Make several small slits on the top crust to allow steam to escape.
- Bake the pie in the preheated oven for approximately 50-60 minutes, or until the crust is golden brown
and the filling is bubbling.
- Allow the apple pie to cool for at least 2 hours before serving.
- For best results, use a combination of tart and sweet apples such as Granny Smith and Honeycrisp.
- Brushing the top crust with milk or an egg wash before baking will give it a shiny, golden finish.
- Serve the apple pie with a scoop of vanilla ice cream for a delicious treat.