American-style apple pie is an irresistible classic that combines a tender, buttery crust with a juicy, aromatic filling. Its straightforward preparation guarantees success on any table, especially during cooler days.
Ingredients
- 250 g all-purpose flour
- 100 g cold butter, cubed
- 1 large egg
- 2 tablespoons ice water
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 kg Golden or Granny Smith apples, peeled and sliced
- 150 g white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 beaten egg for washing
- 1 tablespoon coarse sugar for sprinkling
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Mix 5 min
In a large bowl, whisk flour with salt and sugar. Add cold butter cubes and work with fingertips or a pastry cutter for 2 minutes until coarse crumbs form. Incorporate the egg and ice water gradually, mixing only until the dough comes together. Avoid overworking to prevent a tough texture. Trick: keep all ingredients ice-cold so the butter doesn't melt before baking.
- Step 2 Rest 20 min
Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 20 minutes. This relaxes the gluten and makes rolling easier without tearing. Trick: if the dough warms up, return it to the fridge for 10 minutes before continuing.
- Step 3 Prep 5 min
On a floured surface, roll the dough into a 30 cm circle and transfer it to a 24 cm pie tin. Trim excess with a knife and press edges gently. Trick: use the rolling pin to lift and place the dough without stretching or ripping it.
- Step 4 Mix 5 min
In another bowl, toss sliced apples with sugar, cinnamon, nutmeg, and cornstarch. Pour the filling into the crust, leaving a 2 cm border. Trick: cornstarch absorbs excess juices and prevents a soggy bottom.
- Step 5 Assemble 10 min
Roll out the second dough portion, cut into wide strips, and arrange in a lattice pattern over the filling. Press edges with a fork, brush the surface with beaten egg, and sprinkle coarse sugar for a caramelized crunch. Trick: brush only the dough, not the filling, for even browning.
- Step 6 Oven 45 min 180 °C
Bake at 180 °C for 45 minutes, tenting the lattice with foil if it browns too quickly. Cool on a rack for 15 minutes to let the filling set. Trick: the edge should be firm and golden; if soft, bake 5 minutes longer.