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Apple Pie Recipe​

The Science Behind Perfect Apple Pie: Why 87% of Bakers Get the Crust Wrong

This foolproof apple pie recipe uses science-backed techniques to help you achieve a flaky crust and perfectly spiced filling every time. Ideal for holiday feasts or weekend comfort, it brings bakery-quality results to your kitchen.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert, Holiday Treat
Cuisine: American, Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Flaky Pie Crust
  • 2 1/2 cups all-purpose flour or 1 1/2 cups all-purpose + 1 cup pastry flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter cubed, European-style preferred
  • 6-8 tablespoons ice-cold water
  • 1 large egg for egg wash
For the Spiced Apple Filling
  • 8 medium Honeycrisp or Granny Smith apples about 3 pounds, peeled and sliced
  • 3/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons all-purpose flour prevents soggy bottom
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cold butter diced

Equipment

  • Mixing Bowls
  • Pastry Cutter
  • Rolling Pin
  • 9-inch Pie Pan
  • Pastry Brush

Method
 

  1. Combine flour, salt, and sugar in a large bowl. Add cold cubed butter and work it in using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces. These bits form steam pockets for flakiness.
  2. Gradually add ice water, 1 tablespoon at a time, until dough just comes together. Divide into two discs (one larger for bottom crust), wrap in plastic, and refrigerate for at least 30 minutes to relax gluten and chill fat.
  3. While dough chills, peel and slice apples to ⅛-inch thickness. Toss with sugars, flour, spices, and lemon juice. Let sit for 15 minutes to draw juices and start the thickening process naturally.
  4. Roll out larger dough portion to fit a 9-inch pie pan. Place in pan, trim edges, and add apple filling. Dot with cold butter. Roll out remaining dough and lay over filling.
  5. Seal and crimp edges. Cut 4–5 vents in the top crust. Brush with beaten egg for golden finish.
  6. Bake at 425°F for 20 minutes. Reduce to 375°F and continue baking 30–35 minutes until crust is golden and juices bubble. Shield edges with foil if browning too quickly.

Notes

Use cold ingredients for best flakiness. Chill dough before baking. Let pie cool at least 2 hours before slicing. Substitute coconut sugar or almond flour for variations. For extra crispness, bake pie on a preheated baking sheet.
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