Classic Apple Pie: A Slice Of Americana

Posted on

Apple pie – a quintessential American dessert enjoyed for generations. But have you ever wondered how to elevate this classic to new heights? This recipe unlocks the secrets to a flaky, buttery crust and a perfectly spiced apple filling, making it the ultimate apple pie experience.


Apple Pie Recipe with the Best Filling
Apple Pie Recipe with the Best Filling

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3-4 tablespoons ice water
  • For the Filling:
  • 6-8 large apples (Granny Smith, Honeycrisp, or a mixture recommended)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, melted (optional)

  • Preparation:

    1. Make the Crust:

  • In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix.
  • Shape the dough into two discs, flatten slightly, and wrap in plastic wrap. Refrigerate for at least 30 minutes.

  • 2. Prepare the Filling:

  • Peel, core, and thinly slice the apples. In a large bowl, combine the apples with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, ginger, salt, and lemon juice. Toss to coat evenly.

  • 3. Assemble the Pie:

  • Preheat your oven to 400°F (200°C). Lightly flour a clean surface and roll out one disc of dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish.
  • Add the apple filling to the pie crust, mounding it slightly in the center.
  • Roll out the second disc of dough for the top crust. Cut vents in the top for steam to escape. You can get creative here – try a lattice design or cut out shapes for a decorative touch.
  • Crimp the edges of the top and bottom crusts together. Brush the top crust with melted butter (optional) for a golden brown crust.

  • 4. Bake:

  • Place the pie on a baking sheet lined with parchment paper (to catch any drips). Bake for 60-70 minutes, or until the crust is golden brown and the filling is bubbling.
  • Let the pie cool completely on a wire rack before slicing and serving.

  • Nutrition Facts (per slice):

    Calories: 350 (approx.)

  • Fat: 15g (approx.)
  • Saturated Fat: 7g (approx.)
  • Carbohydrates: 45g (approx.)
  • Sugar: 30g (approx.)
  • Protein: 2g (approx.)

  • Note: These are approximate values and may vary depending on the specific ingredients used.


    This recipe offers a delightful twist on the classic apple pie, ensuring a flaky crust and a flavorful, perfectly spiced filling. With its ease of preparation and impressive results, it’s sure to become a favorite for bakers of all skill levels.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of apple? Absolutely! While Granny Smith and Honeycrisp offer a nice balance of tartness and sweetness, feel free to experiment with other varieties like Braeburn, Pink Lady, or even a combination for a more complex flavor profile.

    2. My pie crust is too tough. What went wrong? Overworking the dough can lead to a tough crust. Aim for a shaggy texture with pea-sized butter chunks. Additionally, make sure your chilling time is sufficient – at least 30 minutes allows the gluten to relax, resulting in a flakier crust.

    3. My pie filling is runny. How can I prevent this? The cornstarch in the filling helps thicken it up, but if you find it’s still too runny, there are a few solutions. You can use slightly less juicy apples, or for a more traditional approach, add a tablespoon or two of quick-cooking oats to the filling before baking. The oats will absorb some of the excess liquid.