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Classic Apple Pie

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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup unsalted butter, cold and cubed 2 sticks, for the crust
  • 6-8 tbsp ice water
  • 6-7 cups apples, peeled, cored, and thinly sliced Granny Smith and Honeycrisp mix
  • 3/4 cup granulated sugar for the filling
  • 2 tbsp all-purpose flour for the filling
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter, cubed for dotting the filling
  • 1 egg, beaten for egg wash
  • 1 tbsp coarse sugar for topping, optional

Method
 

  1. Whisk together the flour, salt, and sugar for the crust. Cut in the cold cubed butter with a pastry cutter or your fingers until the mixture resembles coarse, pea-sized crumbs.
  2. Add the ice water 1 tablespoon at a time, mixing gently, until the dough just comes together. Divide in half, flatten into two discs, wrap, and chill for at least 1 hour.
  3. Preheat the oven to 425F. In a large bowl, toss the sliced apples with sugar, flour, cinnamon, nutmeg, salt, and lemon juice.
  4. Roll out one dough disc on a floured surface and fit it into a 9-inch pie pan, letting the excess hang over the edge.
  5. Pour in the apple filling and dot the top with the cubed butter.
  6. Roll out the second dough disc and place it over the filling, or cut into strips for a lattice top. Trim and crimp the edges to seal.
  7. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few vents in the top if using a full crust.
  8. Bake for 20 minutes at 425F, then reduce the oven temperature to 375F and bake for another 35-40 minutes, until the crust is deep golden and the filling is bubbling.
  9. Cool on a wire rack for at least 2 hours before slicing, so the filling has time to set.

Notes

This recipe is completely halal, made with butter instead of lard and no wine, brandy, or alcohol of any kind. Store cooled pie loosely covered at room temperature for up to 2 days, or in the fridge for up to 5 days.