Recipe
Classic American Apple Pie
This delicious classic apple pie recipe has a flaky pie dough and the most amazing apple cinnamon filling. The dough works perfectly well for creating pie decorations.
Time: 2 hours 30 minutes 
Difficulty: Moderate
Yield: 8 servingsIngredients
Pie Crust (for bottom and top):
- 500 g all-purpose flour
- 1 tbsp sugar
- ½ tsp salt
- 350 g butter (cold)
- 2 dl ice water* (approx.)
Apple Filling:
- 1 kg apples
- A bit of butter for the pot
- 150 g sugar
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 dl apple juice (or sub with water)
For Baking:
- 1 egg for brushing
Instructions
Pie Crust:
- Combine the flour, sugar, and salt in a bowl. Cut the cold butter into small pieces and blend it into the flour mixture using a fork or pastry blender until the mixture resembles coarse crumbs. Avoid using your hands to prevent warming the dough.500 g all-purpose flour, 1 tbsp sugar, ½ tsp salt, 350 g butter
- Gradually add the ice water, stirring with a spoon until the dough comes together. It should be slightly sticky.2 dl ice water*
- Quickly knead the dough on a floured surface until it forms a ball. Divide the dough into two portions and wrap each in plastic wrap. Refrigerate for at least 2 hours (this step is crucial!).
Apple Filling:
- Meanwhile, wash, peel, and slice the apples into wedges or smaller pieces, depending on your desired texture.1 kg apples
- Melt a bit of butter in a pot, then add the apple slices along with sugar, cinnamon, nutmeg, and apple juice.A bit of butter for the pot, 150 g sugar, 1 tbsp cinnamon, 1/2 tsp nutmeg, 1 dl apple juice
- Simmer on low heat with the lid on for 10–20 minutes, stirring occasionally to prevent burning. For firmer apple slices, stir gently; for a softer, sauce-like filling, stir more. Adjust simmering time to achieve your preferred consistency.
Assembling the Pie:
- Roll out one portion of the dough on a floured surface, ensuring it’s large enough to cover the bottom of a 24 cm (9.5 inch) pie dish. Lightly grease the dish and press the dough into it, molding it to the shape of the pan.
- Fill the pie dish with the apple filling, leaving about 1 cm of space from the filling to the top edge to prevent overflow during baking.
- Roll out the second portion of the dough and cut or shape it as desired to create a top crust. Cover the pie with the dough.
- If the dough has warmed during assembly, refrigerate the pie briefly before baking.
- Brush the top and edges of the pie with the beaten egg.1 egg for brushing
Baking:
- Preheat the oven to 200 °C (392 °F). Bake the pie for 20 minutes.
- Lower the temperature to 180 °C (356 °F) and bake for an additional 25–35 minutes. Cover the edges or top with foil if they brown too quickly.
- Let the pie cool on a wire rack before serving.
Notes
*To make ice water, add ice cubes to cold water and let it sit for a bit.
Make ahead: The pie dough can be prepared up to 1 week in advance and stored in the refrigerator, wrapped in plastic wrap. Or it can be frozen up to 3 months.
Baking: If the crust edges brown too quickly, cover them with foil during baking.
Freezing: The finished unbaked pie can be frozen with filling for up to 3 months. Bake directly from the freezer, just add approx. 10 minutes to the baking time.