Here's a breakdown of the steps involved:
Ingredients:
For the crust (single-crust recipe):
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1 ½ cups (190 grams) all-purpose flour
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½ teaspoon salt
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½ cup (1 stick) cold unsalted butter, cut into cubes
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3-4 tablespoons ice water
For the apple filling:
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4-5 pounds apples (choose a variety for a mix of tartness and sweetness, like Granny Smith, Honeycrisp, or Braeburn)
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¾ cup (150 grams) granulated sugar
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¼ cup (50 grams) packed light brown sugar
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2 tablespoons cornstarch
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon salt
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2 tablespoons lemon juice
For the egg wash (optional):
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1 egg yolk
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1 tablespoon milk or water
Instructions:
1. Make the pie crust:
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In a large bowl, whisk together flour and salt.
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Using a pastry cutter or your fingertips, cut the cold butter cubes into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces.
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Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix.
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Form the dough into a disc, flatten slightly, and wrap in plastic wrap. Refrigerate for at least 30 minutes (or up to overnight).
2. Prepare the apples:
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Wash, peel, and core the apples. Slice them thinly (around 1/4 inch thick).
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In a large bowl, toss the apples with the sugars, cornstarch, spices, lemon juice, and a pinch of salt.
3. Preheat the oven:
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Aim for a temperature of 425°F (220°C). If using a metal pie dish, preheat it along with the oven for at least 15 minutes. This helps prevent a soggy bottom crust.
4. Assemble the pie:
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On a lightly floured surface, roll out the chilled pie dough to a circle about 12 inches in diameter.
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Carefully transfer the dough to a pie dish. Trim the edges, leaving about an inch overhang.
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Add the apple filling to the pie dish.
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For a traditional double-crust pie, roll out the remaining dough for the top crust. Cut vents in the top crust for steam to escape. Crimp the edges of the top and bottom crust together to seal.
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(Optional) Brush the top crust with egg wash for a golden brown color.
5. Bake the pie:
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Bake the pie for 15-20 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and bake for another 45-60 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges of the crust start to brown too quickly, cover them with foil strips.
6. Cool and serve:
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Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. You can enjoy your apple pie warm or at room temperature, topped with vanilla ice cream, whipped cream, or cheddar cheese (a classic combination!).
Tips:
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Use a variety of apples: Combining tart and sweet apple varieties creates a more complex and delicious flavor profile in your pie.
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Thicken the filling: If you prefer a thicker filling, you can add an extra tablespoon of cornstarch to the apple mixture.
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Blind baking (optional): For a particularly crisp bottom crust, you can pre-bake the crust for 10-15 minutes at 425°F (220°C) before adding the filling. Line the pie crust with parchment paper and pie weights or dried beans to prevent it from puffing up. Remove the weights and par-baked crust from the oven and let it cool slightly before adding the filling.
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Leftovers: Store leftover apple pie in the refrigerator for up to 3 days or freeze it for longer storage.