American
Classic All-Butter Apple Pie
Classic American apple pie with an all-butter flaky crust, tart apples, warm spice, and thick bubbling juices that set into clean slices.
8 servings · 80 minutes prep · 70 minutes cook
Ingredients
Crust
- 2 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp kosher salt
- 16 tbsp cold unsalted butter, cubed
- 6-8 tbsp ice water
Filling
- 3 1/2 lb tart apples, peeled, cored, and sliced 1/4 inch thick
- 3/4 cup sugar
- 2 tbsp all-purpose flour
- 1 tbsp fresh lemon juice, freshly squeezed
- 1 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1/4 tsp kosher salt
- 1 tbsp unsalted butter, diced
- 1 large egg, beaten
Directions
Method
- Pulse flour, sugar, and salt. Add cold butter; pulse until the mixture holds pea-size and flat dime-size butter pieces. Drizzle in ice water, pulsing just until dough holds when squeezed; use only as much water as needed. Divide, flatten, wrap, and chill 2 hours.
- Toss apples with sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Rest 30 minutes so the apples release juices and the flour hydrates.
- Heat oven to 425F with a rack in the lower third. Roll one dough disk into a 9-inch pie plate. Fill with apples and their collected juices, mound slightly in the center, and dot with butter.
- Roll the second dough disk over the filling. Crimp the edge, cut generous vents, brush with egg, and chill 15 minutes if the dough has softened.
- Bake 20 minutes. Reduce heat to 375F and bake until the crust is deeply browned and juices bubble thickly through the center vents, 40-50 minutes more. Shield the edge if it browns too quickly.
- Cool at least 3 hours before slicing.
