A beloved family recipe that has been passed down through generations, filled with rich, sweet apple pie filling enveloped in a flaky pie crust.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, chilled and cut into cubes
6 to 8 tablespoons ice water
6 cups peeled and sliced apples (Granny Smith or Honeycrisp)
¾ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon butter, cut into small pieces
1 egg, beaten
Instructions
In a large mixing bowl, combine the flour, salt, and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough holds together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until evenly coated and let sit for about 15-20 minutes.
Preheat your oven to 425°F (220°C).
On a floured surface, roll out one of the dough discs into a circle about 12 inches in diameter. Transfer it to a 9-inch pie plate, pressing it gently into the bottom and sides, and trim the edges.
Pour the apple filling into the crust and dot the top with small pieces of butter.
Roll out the second dough disc and place it over the apple filling. Trim the edges and crimp to seal, cutting several slits in the top crust for steam to escape. Brush the top with the beaten egg.
Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 35-45 minutes until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours before serving.
