Ingredients

2 1/2 cups all-purpose flour

1 teaspoon salt

1 tablespoon granulated sugar

1 cup unsalted butter, cold and cubed

6 to 8 tablespoons ice water

6 to 7 cups Granny Smith apples, peeled, cored, and sliced

3/4 cup granulated sugar

1/4 cup brown sugar

2 tablespoons all-purpose flour

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

2 tablespoons unsalted butter

1 egg

1 tablespoon milk or water

Coarse sugar (optional)

Instructions

Step 1: In a large bowl, mix the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together. Divide the dough into two discs, wrap in plastic, and chill for 1 hour.

Step 2: Peel, core, and slice the apples. In a large bowl, toss them with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt. Let the mixture sit for 10–15 minutes, then drain excess juices.

Step 3: Preheat the oven to 425°F (220°C). Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Press it into the pan and trim the edges neatly.

Step 4: Pour the apple filling into the crust and dot the top with butter. Roll out the second dough disc and create a lattice or solid top crust. Seal and crimp the edges. Beat the egg with milk or water and brush over the top crust. Sprinkle with coarse sugar if desired.

Step 5: Bake at 425°F for 20 minutes. Then reduce oven temperature to 375°F (190°C) and bake for an additional 40–50 minutes until the crust is golden and the filling is bubbling. Cover the edges with foil if they brown too quickly.

Step 6: Remove the pie from the oven and cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Tips & Variations

For a richer crust, use half butter and half shortening or lard.

Mix different apple varieties for a more complex flavor and texture.

Add a splash of vanilla extract or a pinch of ginger to the filling for extra warmth.

Use a fork to prick the bottom crust lightly before adding filling to avoid a soggy base.

If you prefer a sweeter pie, increase the sugar slightly or add a drizzle of honey to the filling.

Storage

Store apple pie covered loosely with foil or plastic wrap at room temperature for up to two days, or refrigerate for up to four days. Reheat slices gently in a microwave or warm oven until heated through. For longer storage, freeze the pie wrapped tightly for up to two months and thaw overnight before reheating.

FAQs

Can I use other types of apples for this pie?

Yes, while Granny Smith apples are classic for their tartness and firmness, you can use other varieties like Honeycrisp, Fuji, or Braeburn. Mixing apples can add depth of flavor and texture.

How can I prevent the crust edges from burning?

If the crust edges brown too quickly during baking, cover them with foil or use a pie crust shield partway through baking to protect them while the rest of the pie finishes cooking.