TRADITIONAL APPLE PIE

Traditional Apple Pie is a timeless dessert, known for its flaky, buttery crust and a sweet, cinnamon-spiced apple filling. This classic pie is perfect for any occasion, whether it’s a holiday gathering, a family dinner, or just a cozy treat to enjoy with a scoop of vanilla ice cream. The combination of tender apples and warm spices creates a comforting, delicious dessert that’s hard to resist. Making apple pie from scratch might seem like a labor of love, but the reward is a homemade pie with a perfect balance of sweetness, tartness, and buttery goodness.

Ingredients:

For the Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1/4 to 1/2 cup ice water

For the Filling:

• 6-7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour
• 1 tablespoon unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract (optional)

For the Egg Wash:

• 1 egg, beaten
• 1 tablespoon milk or water
• Granulated sugar for sprinkling on top (optional)

Instructions:

1. Prepare the pie crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces. Gradually add the ice water, 1 tablespoon at a time, and mix just until the dough comes together. Divide the dough in half, form each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour. Toss the apples until they are well coated. Set aside for 15-20 minutes to allow the apples to release some juices.
3. Preheat the oven to 425°F (220°C). Place a baking sheet on the lower rack of the oven to catch any drips from the pie.
4. Roll out the crust: On a lightly floured surface, roll out one disk of the chilled dough to fit a 9-inch pie dish, leaving some overhang. Carefully transfer the dough to the pie dish and trim any excess, leaving about a 1-inch overhang. Roll out the second disk for the top crust.
5. Assemble the pie: Pour the apple filling into the prepared pie crust, mounding it slightly in the center. Dot the filling with small pieces of butter. Lay the second rolled-out dough over the filling, trim any excess, and crimp the edges to seal the pie. You can also cut strips of dough and create a lattice top if desired.
6. Egg wash and sugar: Brush the top of the pie with the egg wash (beaten egg mixed with milk or water) and sprinkle with granulated sugar for extra sweetness and a golden finish. Cut a few small slits in the top crust to allow steam to escape.
7. Bake: Place the pie on the preheated baking sheet in the oven. Bake for 20 minutes at 425°F, then reduce the heat to 375°F (190°C) and continue baking for 40-45 minutes, or until the crust is golden brown and the apple filling is bubbling. If the edges start to brown too quickly, cover them with foil or a pie shield.
8. Cool: Remove the pie from the oven and allow it to cool for at least 2 hours before serving. This helps the filling set.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a comforting, delicious treat!