Classic Apple Pie

Classic Apple Pie
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  1. Crust
  2. 2 ½ cups all-purpose flour, sifted
  3. 1 teaspoon kosher salt
  4. 2 sticks (1 cup) of cold unsalted butter, cut into 16 pieces
  5. ½ cup ice water
  6. ½ cup of sugar (optional; used for a tart)
  7. Filling
  8. 6 cups of peeled, thinly sliced apples (use medium size)
  9. ¾ cup of sugar (use less based on your preference)
  10. 2 tablespoons all-purpose flour
  11. ¾ teaspoon ground cinnamon
  12. ¼ teaspoon kosher salt
  13. 1/8 teaspoon nutmeg (optional to taste)
  14. 1 tablespoon lemon juice
  1. Crust
  2. In a food processor or a large bowl, mix together the flour and salt (if you only have salted butter, do not add additional salt).
  3. Add the butter pieces and pulse until the butter is the size of peas.
  4. Add the water while pulsing until the dough gathers up on the sides of the bowl.
  5. Flour a cutting board or work surface.
  6. Knead the dough into a ball, cut it in two, form each half into a disk.
  7. Wrap each in plastic wrap and refrigerate until firm (about 30 minutes)
  8. (Recommended: place the crust in the pan, press firmly against sides and bottom, poke with a fork, bake for 10 minutes then add filling)
  9. Filling
  10. Preheat oven to 425 degrees
  11. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against the side and bottom
  12. In a large bowl, mix filling ingredients
  13. Pour into the crust-lined pie plate
  14. Top with second crust and press the edges firmly to the bottom crust
  15. Cut slits or shapes into the top crust
  16. Cover edge of crust with 2 inch wide foil strips
  17. Place pie on a baking sheet or foil to catch any over flow juices during baking
  18. Bake 40-45 minutes or until apples are soft and crust is golden brown
  19. Place on cooling rack at least 2 hours before serving
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