Description
Learn how to make a delicious apple pie with a flaky homemade crust that will impress your family and friends. Perfect for any occasion!
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 1/2 teaspoon (2.5ml) table salt, fine
- 1 tablespoon (15ml) sugar
- 1 cup (225g) butter, chilled and diced
- 1/2 cup (120ml) very cold ice water
- 3 lbs (1.4kg) granny smith apples
- 1/2 cup (110g) vegetable oil
- 3 tablespoons (45ml) all-purpose flour
- 2/3 cup (160ml) apple juice or cider
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) light brown sugar, tightly packed
- 2 teaspoons (10ml) vanilla extract
- 2 teaspoons (10ml) cinnamon
- 3/4 teaspoon (4ml) nutmeg
- Coarse sugar, for topping
- Cinnamon, for topping
Instructions
- Prepare the Crust: In a spacious bowl, blend together the flour, salt, and sugar. Use a pastry blender or your clean hands to incorporate the butter into the mix until it looks like coarse crumbs with small butter pieces about the size of peas.
- Pour in 1/4 cup of the ice-cold water and gently work the dough until it holds together. If necessary, add more cold water, a tablespoon at a time, until the dough is pliable and holds its shape when pinched, without being crumbly or sticky. Be careful not to overwork it. You should still see small bits of butter in the dough.
- Separate the dough into two equal portions. Shape each into a disc with smooth edges, wrap them in plastic, and refrigerate until needed (ideally for at least an hour, or overnight).
- Remove the dough discs from the fridge; if they are too hard to roll out, let them sit at room temperature for 5-10 minutes until they are pliable but still cool. On a lightly floured surface, roll out the first disc to fit the bottom and sides of a 9-inch pie pan, leaving a 1/2-inch overhang beyond the pan’s edges, trimming any excess. Roll the second disc to cover the top of the pie with a 1-inch overhang. Wrap both crusts in plastic wrap and refrigerate.
- Set your oven to 425°F, positioning the rack in the lower middle section. Peel and slice the apples into 1/4-inch-thick slices. Melt the butter in a saucepan over medium-low heat. Mix in the flour. Pour in the apple juice, both types of sugar, vanilla, cinnamon, and nutmeg. Bring the mixture to a gentle boil, stir thoroughly, then take it off the heat.
- In a large bowl, toss the apple slices with most of the warm butter-sugar mixture, keeping about 1/4 cup aside for brushing over the top crust.
- Carefully spoon the apple filling into the prepared pie crust, creating a mound. Place the top crust over the filling and tuck the extra edges of the top crust under the edges of the bottom crust. Pinch or use a fork to tightly seal the edges all around. Cut a few slits in the top crust.
- If needed, add a little water or apple juice to the reserved butter-sugar mix to thin it slightly. Brush this evenly over the entire top crust. Generously sprinkle coarse sugar over the top and add a dash of cinnamon if you like.
- Put the pie on a baking sheet and bake for 15 minutes. Then lower the oven temperature to 350°F and bake for another 50-55 minutes, or until the crust is golden and crisp. Check halfway through – if the edges are browning too quickly, cover them with a pie crust shield or loosely with foil.
- Allow the pie to cool completely before serving. Letting it cool on the counter overnight is ideal. Enjoy your homemade pie; the effort is well worth it!
Notes
- Use ice water kept very cold while making the crust for a flaky texture.
- Coat apple slices with most of the warm butter-sugar mixture for even flavor.
- Brush the remaining butter-sugar mix over the top crust for a golden finish.
