Ingredients
Scale
- 6-8 large tart apples (Granny Smith, Honeycrisp, or Fuji)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/4 to 1/2 cup ice-cold water
Instructions
- Prepare the pie crust by combining flour and salt in a large bowl, cut in cold butter until coarse crumbs form, then gradually add ice water until dough comes together. Divide into two discs, refrigerate for at least 30 minutes.
- Roll out one dough disc on a floured surface into a 12-inch circle and fit it into a greased 9-inch pie dish. Keep the second disc refrigerated.
- Peel, core, and thinly slice the apples, tossing with lemon juice to prevent browning.
- In a small bowl, mix sugar, flour, cinnamon, nutmeg, and salt. Toss the sliced apples with this mixture and vanilla extract until evenly coated.
- Pour the apple filling into the prepared pie crust, dot with small pieces of butter.
- Roll out the second crust, place it over the filling, trim, and crimp edges. Cut small slits on top to vent steam. Brush with beaten egg and sprinkle with coarse sugar if desired.
- Preheat your oven to 425°F (220°C). Bake the pie for 45-50 minutes until golden and bubbling. Cool slightly before serving.
Notes
- Ensure butter is cold when mixing for flaky crust.
- Refrigerate the pie before baking for best texture.
- Use tart apples for best flavor; adjust sugar based on sweetness of apples.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg