This timeless American dessert features a flaky, golden crust filled with tender spiced apples in a buttery, aromatic filling that's absolutely irresistible. Every slice reveals layers of perfectly caramelized apples and a crispy bottom crust that will transport you straight to a cozy kitchen on a cool autumn day.
⏱️95 min
📊Medium
👥8 servings
🍽️Dessert
vegetarianfamilyfestive
Ingredients
300 gall-purpose flour
200 gunsalted butter
120 mlice water
5 gsalt
1200 ggranny smith apples
100 ggranulated sugar
50 gbrown sugar
5 gground cinnamon
2 gground nutmeg
30 mlfresh lemon juice
15 gcornstarch
1 pieceegg yolk
15 mlwhole milk
Instructions
1PREPARE THE PIE DOUGH: In a large mixing bowl, combine 300g of all-purpose flour with 5g of salt. Cut 200g of cold unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. Add 120ml of ice water gradually while mixing gently with a fork until the dough just comes together. Divide the dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting time allows the gluten to relax and prevents the crust from shrinking during baking.
2PREPARE THE APPLE FILLING: Wash, peel, core, and slice 1200g of granny smith apples into quarter-inch thick slices. In a large bowl, combine 100g of granulated sugar, 50g of brown sugar, 5g of ground cinnamon, 2g of ground nutmeg, and 15g of cornstarch. Add the apple slices and 30ml of fresh lemon juice to the sugar mixture, tossing gently until all apples are evenly coated. Let the filling sit for 15 minutes to allow the apples to release their juices, which will create a naturally thickened filling.
3PREHEAT AND ROLL THE BOTTOM CRUST: Preheat your oven to 200°C (400°F). Remove one disk of pie dough from the refrigerator and let it sit at room temperature for 5 minutes to make rolling easier. On a lightly floured surface, roll the dough into a circle approximately 30cm in diameter and about 3mm thick. Carefully transfer the dough to a 23cm pie dish, allowing it to overhang slightly. Press the dough gently into the corners without stretching it, and trim the overhang to about 5cm.
4FILL THE PIE AND PREPARE THE TOP CRUST: Pour the apple filling into the prepared bottom crust, mounding the apples slightly in the center. This creates an attractive dome when baked. Remove the second disk of dough from the refrigerator and roll it into a circle approximately 28cm in diameter. Either place it whole over the filling and crimp the edges, or cut it into strips to create a lattice pattern for a more decorative presentation.
5SEAL AND FINISH THE CRUST: Crimp the edges of the pie with a fork or your fingers to seal the top and bottom crusts together, creating a decorative border. In a small bowl, whisk together 1 egg yolk and 15ml of whole milk to create an egg wash. Brush this mixture evenly over the top crust to achieve a beautiful golden-brown finish. Cut 3-4 small slits in the top crust to allow steam to escape during baking, preventing the filling from bubbling over excessively.
6BAKE THE PIE: Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated 200°C oven for 50-55 minutes, or until the crust is golden brown and you can see the filling beginning to bubble through the slits in the top. If the edges of the crust brown too quickly, cover them loosely with aluminum foil during the final 15 minutes of baking. The pie is done when the juices at the edges bubble gently and the internal temperature reaches approximately 90°C.
7COOL AND SERVE: Remove the pie from the oven and allow it to cool on a wire rack for at least 3-4 hours before slicing. This cooling time is essential as it allows the filling to set and makes the pie much easier to slice cleanly without the filling running. Serve each slice at room temperature or slightly warm, optionally accompanied by a scoop of vanilla ice cream or a dollop of freshly whipped cream that will melt into the warm filling.