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Classic Apple Pie with Perfect Crust Ratios

A close-up of a thick slice of apple pies showing layered filling and a golden lattice crust.
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A straightforward recipe for a double-crust apple pie, focusing on precise ingredient measurements for a flaky crust and a perfectly set, flavorful filling.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus 1 tablespoon extra if needed
  • 6 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour (for thickening)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the 2 1/2 cups flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Add the ice water one tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix. You should have about 1 cup of water used. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Filling: In a separate large bowl, combine the sliced apples, granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated. The flour acts as the primary thickener.
  4. Assemble the Pie: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the apple filling into the crust. The filling should mound slightly in the center.
  6. Roll out the second dough disk for the top crust. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust evenly with the egg wash.
  8. Bake: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the pie on a baking sheet. Bake for 15 minutes at 425 degrees F.
  9. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Continue baking for 40 to 50 minutes more, or until the crust is golden brown and the filling is bubbling thickly through the vents. If the edges brown too quickly, cover them loosely with foil.
  10. Cool: Let the pie cool on a wire rack for at least 3 hours before slicing. This cooling time allows the flour-thickened filling to set completely.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, as cold as possible.
  • The filling consistency is correct when it flows slowly and coats the back of a spoon after cooling for several hours. If the filling seems too runny immediately after baking, it needs more cooling time.
  • If you prefer a less dense filling, substitute 2 tablespoons of cornstarch for the 1/4 cup of flour.

Nutrition

Find it online: https://savorsensations.com/perfect-ies-batter-ratios-filling-consistency/