In the realm of classic American desserts, few evoke as much nostalgia and comfort as a Classic American Apple Pie. This iconic dish has been a staple on dinner tables across the country for generations, loved for its sweet, cinnamon-spiced filling and flaky, buttery crust. In this article, we’ll guide you through the steps to create your own masterpiece of this beloved dessert.
Ingredients
- For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 1/2 cup ice water
- For the Filling:
- 6-7 large apples, peeled, cored, and thinly sliced (use a mix of sweet and tart varieties like Granny Smith and Honeycrisp)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
Making the Crust:
- In a large bowl, combine the flour and salt.
- Add the cold butter cubes and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
- Slowly add the ice water, a tablespoon at a time, mixing gently, until the dough just comes together. Be careful not to overmix.
- Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Making the Filling:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are evenly coated.
Assembling the Pie:
- On a lightly floured surface, roll out one disk of dough into a circle large enough to fit into a 9-inch pie dish.
- Place the rolled-out dough into the pie dish, trimming any excess dough from the edges.
- Pour the apple filling into the pie crust and dot the top with the pieces of butter.
- Roll out the second disk of dough and place it over the filling. Trim any excess dough and crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Optional: Brush the top crust with a beaten egg and sprinkle with sugar for a shiny, golden finish.
Baking the Pie:
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
- If the edges of the crust start to get too dark, cover them with foil halfway through baking.
- Remove the pie from the oven and let it cool on a wire rack before serving.
FAQ
1. Can I use store-bought pie crust for this recipe?
Yes, you can use store-bought pie crust if you’re short on time. However, homemade crust will give you the best flavor and texture.
2. Can I make this pie ahead of time?
Yes, you can assemble the pie up to a day ahead of time and store it in the refrigerator. Simply bake it when you’re ready to serve.
3. Can I freeze this pie?
Yes, you can freeze the assembled, unbaked pie. Wrap it tightly in plastic wrap and foil before freezing. When ready to bake, no need to thaw, just bake it from frozen, adding a few extra minutes to the baking time.
4. What is the best apple variety to use for apple pie?
A mix of sweet and tart apples works best for apple pie. Popular choices include Granny Smith, Honeycrisp, and Braeburn.
5. How do I prevent the bottom crust from getting soggy?
To prevent a soggy bottom crust, you can blind bake the bottom crust before adding the filling. Simply line the pie crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for about 15-20 minutes, then remove the weights and parchment and continue with the recipe as directed.