Apple Pie

A buttery double crust, cinnamon-spiced apples, and just a touch of nutmeg, it’s the kind of pie that makes the whole house smell like home.

Ingredients

Double Pie Crust:

  • 5 cups all-purpose flour, plus more for dusting

  • 1 Tbsp granulated sugar

  • 1 tsp sea salt

  • 1 lb (4 sticks) cold unsalted butter, diced into ¼-inch pieces

  • 14 Tbsp (approx. ¾ cup + 2 Tbsp) ice water

Apple Filling:

  • 2¼ lbs Granny Smith apples (6–7), peeled, cored, and thinly sliced (≈ 7 cups)

  • 1½ tsp ground cinnamon

  • ½ tsp ground nutmeg

  • 8 Tbsp (1 stick) unsalted butter

  • 3 Tbsp all-purpose flour

  • ¼ cup water

  • 1 cup granulated sugar

For Finishing:

  • 1 egg, beaten with 1 Tbsp water (for egg wash)

  • 1 tsp sugar, stirred into the egg wash (for a glossy, golden crust)

  • 1 Tbsp coarse or turbinado sugar (optional, for sprinkling)

Instructions

Prepare the ingredients

Make the Pie Dough

  • In a food processor, pulse together flour, sugar, and salt.

  • Add cold butter and pulse until coarse crumbs form with some pea-sized pieces.

  • Slowly add ice water, pulsing until the dough just comes together.

  • Divide into 2 discs, wrap, and refrigerate for at least 1 hour.

Roll out the Crust

  • Lightly flour your work surface and roll one disc into a 12-inch circle.

  • Transfer to a 9-inch pie dish, gently pressing to fit.

  • Tuck extra dough under itself to form a thick edge.
    (Keep the second disc chilled for the top crust.)

Make the Filling

  • Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.

  • Add water and sugar; bring to a boil, then simmer 3 minutes until glossy.

  • In a bowl, toss sliced apples with cinnamon and nutmeg.

  • Pour the syrup over apples and stir to coat.

Assemble the Pie

  • Preheat oven to 425 °F (220 °C).

  • Fill the prepared crust with apples, mounding slightly in the center.

  • Roll out the second crust into an 11-inch circle.

  • For a lattice top: cut 10 strips and weave them over the filling.

  • For a full top crust: lay over the filling and cut small vents.
    (Brush with the egg-wash + sugar mixture, and sprinkle with coarse sugar if desired)

Garnish and serve

  • Bake 15 minutes at 425 °F.

  • Reduce to 350 °F and bake 40–45 minutes more, until golden and bubbling.

  • If edges brown too quickly, cover with foil.

Garnish and serve

  • Let cool 1 hour before slicing to allow the filling to set.

  • Serve warm with vanilla ice cream or fresh whipped cream.