Prep Time: 45 minutes (plus 1 hour chilling)
Cook Time: 50-60 minutes
Cooling Time: 4 hours (essential for setting)
Total Time: About 6.5 hours (mostly hands-off)
Skill Level: Beginner to Intermediate
Yield: 1 nine-inch pie (8 generous slices)
Ingredients
For the Easy All-Butter Pie Crust:
2 ½ cups (315g) all-purpose flour, plus more for dusting
1 teaspoon salt
1 tablespoon granulated sugar
1 cup (226g) unsalted butter, VERY cold and cubed
6-8 tablespoons ice-cold water
For the Apple Filling:
6-7 cups (about 2.2 lbs or 1kg) peeled, cored, and sliced baking apples (see note)
½ cup (100g) light or dark brown sugar, packed
¼ cup (50g) granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice or cardamom (optional)
¼ teaspoon salt
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
2 tablespoons (28g) unsalted butter
For Assembly:
1 large egg, beaten (for egg wash)
1 tablespoon coarse or demerara sugar (for sprinkling)
Apple Note: Use a mix of firm, tart, and sweet apples for the best flavor and texture. Granny Smith, Honeycrisp, Braeburn, Jonagold, and Pink Lady are all excellent choices.
Equipment Needed
9-inch pie dish (preferably glass or ceramic)
Large mixing bowls
Pastry cutter or food processor
Rolling pin
Large skillet or Dutch oven
Pastry brush
Sharp knife or pastry wheel
Cooling rack
Step-by-Step Instructions
Part 1: Make the Pie Dough (25 minutes + chilling)
Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar.
Cut in the Fat: Add the very cold, cubed butter. Using a pastry cutter, two forks, or a few pulses in a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. These visible butter bits are the secret to a flaky crust.
Add Water: Sprinkle 6 tablespoons of ice water over the mixture. Using a rubber spatula, gently fold and press the dough until it begins to clump. Add more water, 1 tablespoon at a time, if needed. The dough should hold together when pinched but not be wet or sticky.
Form the Discs: Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times just to bring it together. Divide the dough into two unequal portions (one slightly larger for the bottom crust). Shape each into a 1-inch thick disc.
Chill: Wrap each disc tightly in plastic wrap. Refrigerate for at least 1 hour, and up to 2 days. This crucial step relaxes the gluten and re-chills the butter.
Part 2: Prepare the Filling (15 minutes)
Prep Apples: While the dough chills, peel, core, and slice your apples into ¼-inch thick slices. Place them in a large bowl and toss immediately with lemon juice to prevent browning.
Cook the Filling: In a large skillet or Dutch oven over medium heat, melt the 2 tablespoons of butter. Add the apples, sugars, flour, cinnamon, nutmeg, optional spices, and salt. Stir to coat evenly.
Simmer: Cook, stirring occasionally, for about 8-10 minutes. The apples will soften slightly but still hold their shape, and the liquid will thicken into a glossy sauce. Remove from heat and stir in the vanilla extract. Let the filling cool completely (spreading it on a baking sheet speeds this up).
Part 3: Assemble and Bake (30 minutes prep + 50-60 minutes baking)
Preheat Oven: Place a rack in the center of your oven and preheat to 375°F (190°C).
Roll Out the Bottom Crust: On a floured surface, roll the larger dough disc into a 12-inch circle. Carefully transfer it to your 9-inch pie dish. Gently press it into the bottom and sides without stretching. Trim the overhang to about 1 inch.
Add the Filling: Spoon the completely cooled apple filling into the crust, mounding it slightly in the center.
Roll Out the Top Crust: Roll the second dough disc into an 11-inch circle. You can place it whole on top, or cut it into strips for a lattice weave. For a classic pie, simply place the top crust over the filling.
Crimp and Vent: Trim the top crust to match the bottom overhang. Fold the edges under and crimp them together using your fingers or a fork. If using a full top crust, cut 4-5 small slits in the center to allow steam to escape.
Egg Wash: Brush the entire top crust with the beaten egg and sprinkle generously with coarse sugar.
Bake: Place the pie on a baking sheet (to catch any drips). Bake for 50-60 minutes, or until the crust is a deep golden brown and the filling is bubbly through the vents. If the edges brown too quickly, cover them with foil or a pie shield.
Part 4: The Most Important Step – Cool Completely
Cool: Once baked, transfer the pie (on the baking sheet) to a wire cooling rack. Let it cool for at least 4 hours before slicing. This allows the filling to set properly. Cutting into a warm pie will result in a runny filling.
Serving & Storing
Serve: Slice and serve at room temperature. It’s sublime on its own or topped with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Store: Cover the cooled pie loosely at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Reheat: Warm individual slices in a 300°F (150°C) oven for 10-15 minutes to re-crisp the crust.
Nutrition Information
(Per slice, based on 8 servings, calculated using an online nutrition tool with standard ingredients.)
Calories: ~450 kcal
Total Fat: 22g
Saturated Fat: 14g
Cholesterol: 70mg
Sodium: 300mg
Total Carbohydrates: 60g
Dietary Fiber: 3g
Sugars: 30g
Protein: 4g
