The secret to a great apple pie is in the details, starting with the crust. Our all-butter recipe ensures a golden, flaky texture. The filling is a simple mix of apples, sugar, and warm spices, but the crucial step is using a thickening agent to prevent a soupy mess. We'll walk you through the process, from preparing the dough to achieving that perfect golden-brown finish. The result is a timeless dessert that will impress your family and friends and become a staple in your baking repertoire. Serve it warm with a scoop of vanilla ice cream for the ultimate experience.
In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork. Divide the dough in half, form into two discs, wrap in plastic, and chill for at least 1 hour.
Preheat your oven to 220°C (425°F).
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice until the apples are evenly coated.
On a lightly floured surface, roll out one of the chilled dough discs to fit a 9-inch pie dish. Gently place the dough into the dish.
Pour the apple filling into the dough-lined dish, mounding the apples slightly in the center.
Roll out the second dough disc for the top crust. You can either place it over the apples and cut vents, or create a lattice top. Trim the excess dough and crimp the edges to seal.
Place the pie on a baking sheet to catch any drips. Bake for 15 minutes, then reduce the oven temperature to 190°C (375°F) and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set. Serve warm.