Classic Apple Pie

Ingredients:

• For the Pie Crust (or use 2 store-bought pie crusts):

  • 2 ½ cups all-purpose flour

  • 1 teaspoon salt

  • 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes

  • ½ cup ice water (or more, as needed)

• For the Apple Filling:

  • 6-8 medium-sized apples (a mix of tart and sweet like Granny Smith, Honeycrisp, Fuji), peeled, cored, and sliced about ¼-inch thick (about 6-7 cups sliced)

  • ½ cup granulated sugar (adjust to apple sweetness)

  • ¼ cup packed light brown sugar

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ⅛ teaspoon ground cloves (optional)

  • 2 tablespoons all-purpose flour or cornstarch (for thickening)

  • 1 tablespoon lemon juice

  • 1 tablespoon unsalted butter, cut into small pieces

• For the Egg Wash:

  • 1 egg, beaten

  • 1 tablespoon water

  • 1 tablespoon coarse sugar (for sprinkling, optional)

Instructions:

1. Make the Pie Crust (if making from scratch):

   • In a large bowl, whisk together the flour and salt.

   • Add the cold butter cubes and cut them into the flour using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse meal with some pea-sized butter pieces remaining.

   • Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.

   • Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

2. Prepare the Apple Filling:

   • In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cloves (if using), flour or cornstarch, and lemon juice. Toss gently to coat the apples evenly. Set aside while you roll out the crusts.

3. Assemble the Pie:

   • Preheat your oven to 425°F (220°C).

   • On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim the edges, leaving about a ½-inch overhang.

   • Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the apples with the small pieces of butter.

   • Roll out the second disk of pie dough into another 12-inch circle. You can either place it directly over the filling, cut it into strips for a lattice top, or use cookie cutters to make decorative shapes.

   • If covering completely, place the top crust over the filling. Trim the edges to match the bottom crust overhang.

   • Fold the overhanging edges of both crusts under, then crimp them decoratively with your fingers or a fork to seal the pie. If you used a full top crust, cut a few slits in the top to allow steam to escape.

   • In a small bowl, whisk together the egg and water for the egg wash. Brush the top crust evenly with the egg wash. If desired, sprinkle with coarse sugar.

4. Bake the Pie:

   • Place the pie on a baking sheet (to catch any drips).

   • Bake at 425°F (220°C) for 15-20 minutes, or until the crust begins to brown.

   • Reduce the oven temperature to 375°F (190°C). Continue baking for another 35-50 minutes, or until the crust is golden brown and the filling is bubbly and tender when poked with a thin knife through a vent. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.

5. Cool and Serve:

   • Once baked, transfer the pie to a wire rack and let it cool for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

   • Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.