Apple Pie with Flaky Crust

Apple pie is more than just a dessert; it’s a nostalgic symbol of home, warmth, and family gatherings. For many, the scent of freshly baked apple pie wafting through the house transports them back to cherished memories of time spent in the kitchen with loved ones. It’s no wonder that this classic dessert holds a special place in the hearts—and stomachs—of so many. Each slice tells a story, often rooted in family traditions passed down through generations.

Discover the heartwarming journey of baking Grandma's Secret Apple Pie, a timeless dessert that embodies warmth and family tradition. This recipe features a perfectly flaky crust paired with a flavorful apple filling, making it a nostalgic favorite for many. With tips on selecting the best apples, creating the ideal crust, and enhancing flavors with spices and sweeteners, you'll learn to craft a pie that's not just delicious, but carries the essence of cherished memories. Bring the aroma of homemade pie into your kitchen and create your own family stories with each slice.

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Ingredients

For the Flaky Crust:

2 ½ cups all-purpose flour

1 tbsp granulated sugar

1 tsp salt

1 cup unsalted butter, chilled and cubed

6-8 tbsp ice water

For the Apple Filling:

6-8 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced

¾ cup brown sugar, packed

¼ cup granulated sugar

2 tbsp all-purpose flour

1 tsp cinnamon

½ tsp nutmeg (optional)

1 tbsp lemon juice

1 tsp vanilla extract

For Assembly:

1 egg, beaten (for egg wash)

1 tbsp milk (for egg wash)

Instructions

Prepare the Flaky Crust:

In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs. Gradually stir in the ice water, one tablespoon at a time, until the dough just comes together. Divide the dough into two equal balls, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Make the Apple Filling:

In a large bowl, combine the sliced apples, brown sugar, granulated sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss well to ensure the apples are evenly coated. Let the mixture sit for about 15-20 minutes to allow the flavors to meld.

Roll Out the Crust:

Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one dough disk into a 12-inch circle, about ⅛ inch thick. Place the rolled dough into a 9-inch pie dish, allowing the excess to hang over the edges.

Fill the Pie:

Pour the apple filling into the pie crust, ensuring it’s evenly spread. Roll out the second dough disk and cut it into strips for a lattice top or roll it out whole to place on top. If using a whole top, cut slits for steam to escape.

Finish the Pie:

Trim and crimp the edges of the crust as desired. In a small bowl, mix the beaten egg with milk and brush it over the crust for a golden finish.

Bake the Pie:

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 45-50 minutes, or until the apples are tender and the crust is golden brown.

Cool and Serve:

Remove the pie from the oven and let it cool for at least 2 hours before slicing. This allows the filling to set. Serve warm or at room temperature, preferably with a scoop of vanilla ice cream.

Prep Time: 1 hour 30 minutes | Total Time: 3 hours | Servings: 8