Best Apple Pie Recipe

Instructions

Prepare the Crust Ingredients – Add ice cubes and water to a measuring cup. Cut the butter into 1/2" cubes. Place both items in the refrigerator until ready to use.
Break Down the Butter – In a stand mixer bowl, add the flour and salt. Combine using the paddle attachment on the lowest speed (Stir) for about 10 seconds. Add the chilled cubes of butter. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat the butter with the flour to prevent the flour from spilling.
Mix at low speed until the flour and butter resemble wet sand with coarse crumbles and pea-sized pieces remaining, about 60 to 75 seconds. Use your fingers to break up any large pieces. Do not over-mix. The dough should not bind together before adding the water.
Hydrate the Dough – Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 1 to 2 seconds. Add enough water until the dough looks lumpy and hydrated but not wet or sticky. It should just begin to clump together with small crumbles on the bottom of the bowl.
Not all of the water may be needed, about 8 to 10 tablespoons is typical. When the dough is pinched, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.
Rest the Dough – Separate the dough into two even-sized portions, about 1 pound (454 grams) each. Press them into a 1" thick round disc and cover them separately in plastic wrap, then place both in a resealable plastic bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.
Roll the Dough – Remove both doughs from the refrigerator and allow them to sit at room temperature for 5 to 10 minutes or until pliable. Dust the counter and dough with flour. Rotate and dust with flour underneath and on top to prevent sticking.
For the bottom crust, roll one of the wrapped doughs into a 12 to 13-inch circle, about ¼" thick. Place it into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess, leaving a ½" overhang to fold over later. Place the prepared pie dish in the refrigerator to keep it cold.
For the top crust, roll the remaining wrapped dough into a 12" circle, about ¼" thick. Lay it flat on a sheet pan lined with parchment paper, and transfer it to the refrigerator. While the dough chills, make the filling.
Apple Filling – Peel the apples and discard the core and stems. Slice the apples into ½" thick half-moon shapes. This should yield about 10 cups (2 ½ pounds, 1.1 kg). Place them into a large mixing bowl.
In a small bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and lemon zest. Sprinkle the mixture on top, and toss to coat. This should have a consistency of wet sand. Add the vanilla extract and toss. Let the filling sit for about 2 minutes.
Preheat the Oven – Place the oven rack in the center position. Preheat to 375°F (190°C). Line a half-sheet pan with aluminum foil and set aside.
Add the Filling – Take the crust pieces out of the refrigerator. Place the apple filling mixture into the pie dish. Make sure the apples lay flat and fill in any gaps. Dot the apples with softened butter to prevent sticking of the crust.
Add the Top Crust – Lay the flat top crust over the apples. Trim the excess dough to about ¾" hanging over the pie plate. Press the dough against the apples and fold the excess underneath the bottom crust edges.
Crimp by pinching the dough using the pointer and thumb fingers. Using a small round cookie cutter, about 1" in size, cut a hole in the top of the pie. This creates a vent to let steam escape. In a small bowl, mix the spiced topping of granulated sugar and cinnamon. Lightly brush the whisked egg on the top of the crust. Then, sprinkle with the cinnamon-sugar mixture.
Bake the Pie – Place the pie dish on a foil-lined baking sheet. Bake until the crust is golden brown, about 60 to 70 minutes. The sides will continue to darken when cooling.
Cool Before Serving – Let the pie sit on the baking sheet for 5 minutes. Cool on a wire rack until warm or room temperature, at least 3 hours before serving. Serve with whipped cream or vanilla ice cream.

Ingredients

Pie Crust

Apple Filling

Spiced Topping

Instructions

Notes

Nutrition