Why Make This Recipe
Make this Classic Apple Pie for its comforting aroma. The crust is irresistibly flaky and golden-brown. The apple filling is perfectly spiced and tender. This timeless dessert brings people together.
How to Make Classic Apple Pie with Buttery Crust
Making Classic Apple Pie involves preparing a flaky butter crust, assembling a spiced apple filling, and then baking it to perfection. You will combine dry ingredients for the crust, cut in cold butter, and gradually add ice water to form the dough. For the filling, you will peel, core, and slice apples, then mix them with sugars, flour, spices, and lemon juice. Finally, you will roll out the crust, fill it with apples, add the top crust, and bake until golden and bubbly.
Ingredients of Classic Apple Pie with Buttery Crust
For the Buttery Pie Crust
- 2 ½ cups (300g) All-purpose flour
- 1 cup (226g) Unsalted butter, very cold and cubed
- ½ cup (120ml) Ice water (or more, as needed)
- 1 tablespoon Granulated sugar (optional)
- 1 teaspoon Salt
For the Apple Pie Filling
- 6-8 medium Apples (e.g., Granny Smith, Honeycrisp, Braeburn), about 2-2.5 lbs (1-1.1 kg)
- ½ cup (100g) Granulated sugar
- ¼ cup (50g) Brown sugar, packed
- ¼ cup (30g) All-purpose flour (as a thickener)
- 1 ½ teaspoons Ground cinnamon
- ½ teaspoon Ground nutmeg
- Pinch of ground cloves (optional)
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter, cut into small pieces
Directions of Classic Apple Pie with Buttery Crust
Preparing the Flaky Buttery Crust
- Step 1: In a large mixing bowl, combine flour, sugar (if using), and salt.
- Step 2: Add the very cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces.
- Step 3: Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just starts to come together. Be careful not to overmix.
- Step 4: Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
Assembling the Delicious Apple Filling
- Step 1: Peel, core, and slice the apples into ½-inch thick pieces. Try to keep the slices uniform for even cooking.
- Step 2: In a large bowl, combine the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves (if using), and lemon juice. Toss gently to coat all the apple slices.
- Step 3: Let the filling sit for 15-20 minutes. This allows the apples to release some of their juices, which thickens the filling nicely.
Bringing It All Together: Assembling and Baking
- Step 1: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one chilled pie crust disc into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim the edges, leaving about a ½-inch overhang.
- Step 2: Pour the apple filling into the crust-lined dish. Distribute the small pieces of butter evenly over the top of the apple filling.
- Step 3: Roll out the second pie crust disc. You can create a lattice top by cutting it into strips and weaving them, or you can place the whole crust over the filling.
- Step 4: If using a whole top crust, cut several small slits in the center to allow steam to escape. Trim the excess dough from the top crust, leaving a ½-inch overhang. Fold the top crust overhang under the bottom crust overhang. Crimp the edges together using your fingers or a fork to seal.
- Step 5: Optional: For a golden, shiny crust, whisk one egg with a tablespoon of water to make an egg wash. Brush the top crust with the egg wash and sprinkle with 1-2 teaspoons of granulated sugar.
- Step 6: Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts browning too quickly, tent the edges with aluminum foil.
The Crucial Cooling Period
- Step 1: Once baked, carefully remove the pie from the oven. Allow the pie to cool completely on a wire rack for at least 2-3 hours before slicing and serving. This is vital for the filling to set properly.
How to Serve Classic Apple Pie with Buttery Crust
Serve your Classic Apple Pie warm. It tastes excellent with a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or a drizzle of caramel sauce.
How to Store Classic Apple Pie with Buttery Crust
Singly-baked apple pies will last at room temperature for about two days. Cover it loosely with foil or plastic wrap. Apple pie will stay fresh in the refrigerator for about 5 to 7 days. Wrap it tightly in plastic wrap or foil.
Tips to Make Classic Apple Pie with Buttery Crust
- Keep your butter cold: Use very cold butter for the crust. This creates steam during baking, giving you a flaky crust.
- Don’t overmix the dough: Overmixing develops the gluten, which results in a tough crust. Mix just until the dough comes together.
- Use a variety of apples: Combining different apple types (some tart, some sweet, some firm) provides complex flavor and texture.
- Tent with foil: If your crust edges are browning too quickly, cover them with aluminum foil during baking.
- Patience is key: Let the pie cool completely. The filling needs this time to set and thicken properly, preventing a runny slice.
Delicious Variations to Try
- Cranberry Apple Pie: Add 1 cup of fresh or frozen cranberries to the apple filling for a tart twist.
- Streusel Topping: Replace the top crust with a buttery oat streusel for a different texture.
- Pear Apple Pie: Substitute 2-3 of the apples for firm pears like Bosc or Anjou for a unique flavor blend.
- Deep Dish Apple Pie: Use a deep-dish pie plate and adjust the baking time. You might need to bake a bit longer.
FAQs
What kind of apples are best for a Classic Apple Pie with Buttery Crust?
Good options include Granny Smith for tartness, Honeycrisp for sweetness and crispness, and Braeburn for its balanced flavor. Using a mix of these provides the best flavor and texture.
How can I prevent my Classic Apple Pie with Buttery Crust from having a soggy bottom?
Ensure your bottom crust is properly chilled. You can also sprinkle a thin layer of breadcrumbs or crushed cornflakes on the bottom crust before adding the filling. Baking on a hot baking sheet also helps.
Can I make this Classic Apple Pie with Buttery Crust ahead of time, and how should I store it?
Yes, you can make it ahead. Store the baked pie at room temperature, covered loosely, for up to 2 days. For longer storage, refrigerate it tightly wrapped for 5-7 days.
Classic Apple Pie with Buttery Crust
This classic apple pie features a tender, flaky, buttery crust generously filled with a sweet and spiced apple mixture. It's the perfect comforting dessert for any occasion, ensuring a delightful experience with every bite.
Equipment
- Large mixing bowl
- Pastry blender
- Fork
- Plastic wrap
- Rolling pin
- 9-inch pie dish
- Knife
- Baking sheet
- Wire rack
- Whisk
Ingredients
For the Buttery Pie Crust:
- 2 ½ cups All-purpose flour 300g
- 1 cup Unsalted butter 226g, very cold and cubed
- ½ cup Ice water 120ml, or more, as needed
- 1 tablespoon Granulated sugar optional
- 1 teaspoon Salt
For the Apple Pie Filling:
- 6-8 medium Apples e.g., Granny Smith, Honeycrisp, Braeburn, about 2-2.5 lbs (1-1.1 kg)
- ½ cup Granulated sugar 100g
- ¼ cup Brown sugar 50g, packed
- ¼ cup All-purpose flour 30g, as a thickener
- 1 ½ teaspoons Ground cinnamon
- ½ teaspoon Ground nutmeg
- Ground cloves Pinch, optional
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter cut into small pieces
Instructions
Preparing the Flaky Buttery Crust:
- In a large mixing bowl, combine flour, sugar (if using), and salt.
- Add the very cold, cubed butter and cut it into the dry ingredients until the mixture resembles coarse meal with pea-sized butter pieces.
- Gradually add ice water, one tablespoon at a time, mixing lightly with a fork until the dough just starts to come together.
- Divide the dough in half, flatten each into a disc, wrap tightly, and refrigerate for at least 30 minutes.
Assembling the Delicious Apple Filling:
- Peel, core, and slice the apples into uniform ½-inch thick pieces.
- In a large bowl, combine the sliced apples with both sugars, flour, cinnamon, nutmeg, cloves (if using), and lemon juice, tossing gently to coat.
- Let the filling sit for 15-20 minutes to allow the apples to release their juices, which helps thicken the filling.
Bringing It All Together: Assembling and Baking:
- Preheat oven to 425°F (220°C). Roll out one chilled crust disc into a 12-inch circle, transfer to a 9-inch pie dish, and trim the edges leaving a ½-inch overhang.
- Pour the apple filling into the crust-lined dish, distributing small pieces of butter evenly over the top.
- Roll out the second pie crust disc, creating a lattice top or placing the whole crust over the filling; if using a whole top, cut several small slits for steam.
- Trim excess dough from the top crust, fold the top overhang under the bottom, and crimp the edges together to seal.
- Optionally, whisk one egg with a tablespoon of water for an egg wash, then brush the top crust and sprinkle with 1-2 teaspoons of granulated sugar for a golden, shiny finish.
- Place the pie on a baking sheet and bake for 15 minutes at 425°F (220°C), then reduce to 375°F (190°C) and continue baking for another 40-50 minutes until golden brown and bubbling, tenting edges with foil if browning too quickly.
The Crucial Cooling Period:
- Once baked, remove the pie from the oven and allow it to cool completely on a wire rack for at least 2-3 hours before slicing and serving, which is vital for the filling to set properly.
Notes
Allowing the pie to cool completely for at least 2-3 hours is crucial for the filling to set properly, preventing a runny pie. For an extra golden crust, an egg wash with a sprinkle of sugar can be applied before baking.