Classic Apple Pie

5 from 3 votes

A Classic Apple Pie filled with granny smith apples in an easy buttery flaky pie crust. The filling is made simply with apples and cinnamon and the pie crust is an all-butter pie crust.

Prep Time40

Cook Time1

Total Time1 40

Course: Dessert

Cuisine: American

Servings:

Calories: 434kcal

Author: Lauren Skardal

Ingredients

Crust

1½ cups salted butter softened
3 cups all-purpose flour
2 teaspoon salt
2 tablespoon sugar
6-8 tbsps ice water

Apple Filling

7 Granny Smith apples
⅔ cup sugar
¼ cup flour
1 teaspoon cinnamon
1 tablespoon lemon juice or 1 teaspoon apple cider vinegar
½ teaspoon salt

Egg Wash

1 egg white
1 teaspoon water

Instructions

In a large bowl, combine butter, flour, salt, and sugar. Add the water starting with 3 tablespoons. Then add 1 tablespoon at a time until the dough comes together. Shape the dough into two round discs, cover with plastic wrap, and refrigerate for 1 hour or overnight.
Peel and thinly slice the apples into ¼-inch slices and place them in a large mixing bowl. Add the sugar, flour, cinnamon, lemon juice and salt. Coat the apples in the mixture.
Add the apples to a large colander with a plate underneath to catch the excess water that drips off.
Preheat the oven to 375°F.
Bottom Crust: Remove one of the two discs of pie crust from the fridge. Place it on a clean and lightly floured work surface or counter. Roll out the dough such that it fits the pie dish with a ½-1 inch overhang.
Fit the pie crust to the pie dish. Fill the pie crust with the apple filling, discarding the excess liquid that dripped off and shimmying the apples to fill any gaps in the bottom crust.
Top Lattice Crust: To make the lattice crust roll out the remaining disc of dough. Cut the dough with a butter knife or a pizza wheel into 1¼-inch wide strips. Take the leftover dough and roll it out again to create more strips for the lattice.
Layer 4-5 strips of dough across the top of the pie. Take another strip of dough, lay it crosswise over the initial strips, and weave it over and under the existing strips of dough. Continue weaving strips of dough until you have created a lattice crust.
To shape the outer edge of the pie crust, take the excess dough hanging over the edge of the pie dish from the top and bottom crusts, and press them together, over, and inward to create a raised crust.
If you have excess dough you can add it strategically here to create a thicker reinforced crust. Crimp the outer edge to create a fluted design.
Using an egg white and water, make an egg wash and brush over the top of the pie. Place the pie on a large baking sheet as a precaution to prevent any overflow into the oven.
Bake for 50 minutes to 1 hour at 375℉ or until golden brown on top. If the crust starts to burn, cover with tin foil.

Video

Notes

Cinnamon: I highly recommend using high-quality Ceylon cinnamon. I use Ceylon cinnamon from a company called Simply Organic, which can be found at Whole Foods and some other specialty grocery stores.
Shaping the Pie Dough: Shaping the dough into round flat discs makes it easier to roll out the pie dough later.
Apple Filling: Draining the excess liquid prevents the pie from being watery or soupy. I have cooked down the excess liquid to a syrup and added it back to the pie filling, but I find that this makes the pie excessively sticky and sweet.
Pie Dough Consistency: Be sure to add enough water to the dough so that it is not crumbly. If it is crumbly before you refrigerate the dough, it will be crumbly when you try to roll it out and it will be more likely to crack and fall apart.
Rolling Out the Dough: To roll out the pie dough, dust the counter, the dough, and the rolling pin with flour. Start from the center and roll and press outwards. Pick up the dough and turn it 90 degrees, adding flour under the dough as needed to prevent sticking.
Cold Pie Dough: If the dough is cold, you can use your hands or the rolling pin to bang on the crust and soften it. Don't be tempted to microwave the dough to soften it.
Adding Butter to the Filling: For an extra savory apple pie you can top the apples with a few thin slices of butter before adding the lattice crust.
Excess Pie Dough: Use any remaining pie dough to reinforce the edge of the crust when crimping it.

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