The Classic Apple pie

Few desserts are as timeless and comforting as a classic apple pie. With its buttery, flaky crust and warm spiced filling, this homemade dessert has been bringing families together for generations. Whether you celebrate thanksgiving and Christmas or just a cosy night in with your favourite bottle of wine. An apple pie never goes out of style.

The beauty of this recipe lies in its simplicity and its tradition. By using fresh Granny Smith apples or naturally sweet Honeycrisp – you will get the perfect balance of flavour, enhanced by cinnamon, nutmeg and a touch of brown sugar. The filling is juicy, yet thick enough to hold its shape, while its golden lattice or double crust seals in all of the rich, comforting goodness.

Unlike store-bought versions, a homemade apple pie allows you to control the sweetness, spice level and texture. Pair it with a scoop of creamy vanilla ice cream or a dollop of whipped cream for a dessert that feels indulgent and wholesome. Its a versatile treat that works just as well for a special celebration as it does for a simple family dinner.

If you’ve ever wondered how to make the perfect apple pie from scratch, this step by step recipe will guide you through every detail – from creating a foolproof crust to achieving that bubbling, golden brown finish.

Apple pie – The recipe:

For the pastry – top and bottom

Ingredients:

1. 320g of all purpose flour.
2. 225g of cubed butter.
3. 1 tsp of salt.
4. tbsp of granulated sugar.
5. 6-8 tbsp of iced water.

The filling:

1. 6-7 medium apples (Granny Smith, Honeycrisp or a mix), peeled, cored and sliced.
2. 150g of granulated sugar.
3. 50g of brown sugar.
4. 2 tbsp of all purpose flour, (for thickening).
5. 1 tsp of cinnamon.
6. A pinch of ground nutmeg, to taste.
7. 1 tsp of lemon juice.
8. 1 tsp of vanilla extract.
9. Equivalent to 1 tbsp of unsalted butter, cut into chunks.

For the finish-line:

1. Eggs beaten, for the egg wash.
2. 1 tbsp of sugar. (Optional for sprinkling on top).

Method:

Make the pie crust:

1. In a large bowl whisk together flour, sugar and salt.
2. Cut in the cold butter with a pastry cutter. (Or pulse in a food processor) until mixture looks like coarse crumbs.
3. Slowly add ice water, 1 tbsp at a time, mixing until dough, just holds together.
4. Divide into 2 discs, wrap in plastic, and refrigerate for 1 hour.

Prepare the filling:

1. In a large bowl, toss the sliced apples, with both sugars, flour, cinnamon, nutmeg, lemon juice and vanilla extract.
2. Let sit for 10-15 minutes to allow the flavours to combine.

Assemble the pie:

1. Preheat the oven to 200 Celsius or 400 Fahrenheit.
2. Roll out the second disc and place over the filling. (Or cut into strips for a lattice top).Seal edges and crimp.
3. Brush with beaten egg and sprinkle sugar ontop.