Introduction: A Taste of Home and Heart
This pie brings back warm memories. I remember my grandmother’s kitchen, filled with the sweet smell of apples and cinnamon during holidays. Making pie at home gives you a wonderful feeling of joy. This recipe aims to bring that comforting, homemade experience to your kitchen.
Why You’ll Fall Head Over Heels for This Classic Apple Pie with Buttery Crust
This pie is truly special. The crust is golden-brown, flaky, and rich with butter – it’s the best part. The apple filling tastes just right, a perfect mix of sweet and tart. When it bakes, your house fills with a comforting smell. This recipe is simple to follow and delivers a traditional, delicious pie every time.
How to Make Classic Apple Pie with Buttery Crust
Making this classic apple pie involves two main parts: creating a flaky, buttery crust and preparing a delicious apple filling. You will then combine these and bake them until golden brown.
Ingredients of : Classic Apple Pie with Buttery Crust
#### For the Flaky, Buttery Crust (The Foundation of Flavor)
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter, cubed
- ½ cup ice water
- 1 teaspoon sugar
- ½ teaspoon salt
#### For the Irresistible Apple Filling (Sweet, Tart, and Spiced)
- 6-7 medium apples (Granny Smith, Honeycrisp, Braeburn), peeled, cored, and sliced
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of ground cloves or allspice (optional)
- 2 tablespoons cold unsalted butter, cut into small pieces
#### Finishing Touches
- 1 large egg yolk + 1 tablespoon water or milk (for egg wash)
- 1 tablespoon coarse sugar (optional, for sparkle and crunch)
Directions of : Classic Apple Pie with Buttery Crust
#### Preparing the Buttery Pie Crust (The Secret to Success)
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
- Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix.
- Divide the dough into two equal portions. Shape each portion into a flat disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang. Chill the bottom crust in the refrigerator while you prepare the filling.
#### Crafting the Delectable Apple Filling
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour (or cornstarch), lemon juice, cinnamon, and nutmeg (and optional cloves/allspice).
- Toss gently until the apples are evenly coated with the sugar and spice mixture.
#### Assembling and Baking Your Classic Apple Pie
- Pour the apple filling into the chilled bottom crust. Dot the top of the filling with the small pieces of cold butter.
- Roll out the second disc of dough into another 12-inch circle. Carefully place it over the apple filling.
- Trim the top crust, leaving about a ½-inch overhang. Fold the top crust edge under the bottom crust edge and crimp them together to seal.
- Cut several slits or decorative vent holes in the top crust to allow steam to escape during baking.
- In a small bowl, whisk together the egg yolk and water/milk for the egg wash. Brush the top crust evenly with the egg wash.
- If using, sprinkle the coarse sugar over the top crust.
- Preheat your oven to 425°F (220°C).
- Place the pie on a baking sheet (to catch any drips) and bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
- Remove the pie from the oven and place it on a wire rack to cool completely for at least 3-4 hours before serving. This allows the filling to set properly.
How to Serve Classic Apple Pie with Buttery Crust
Serve your apple pie warm. It tastes wonderful with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a drizzle of caramel sauce. You can also enjoy it plain with a cup of coffee or tea.
How to Store Classic Apple Pie with Buttery Crust
Store leftover apple pie at room temperature, covered loosely, for up to 2 days. For longer storage, refrigerate the pie, covered, for up to 4-5 days. You can gently reheat slices in the oven or microwave if desired.
Tips to Make Classic Apple Pie with Buttery Crust
- The Chilling Truth: Why Cold Ingredients Matter: Always use very cold butter and ice water for the crust. Cold butter creates steam in the oven, which leads to a wonderfully flaky texture. If your butter gets too warm, chill it again.
- Apple Wisdom: Choosing and Preparing Your Fruit: Use a mix of apples for the best flavor and texture. Apples like Granny Smith offer tartness and hold their shape, while Honeycrisp or Braeburn provide sweetness. Slice your apples evenly so they cook at the same rate.
- Avoiding a Soggy Bottom: Crust Protection Strategies: To prevent a soggy bottom crust, make sure your bottom crust is well-chilled before adding the filling. You can also lightly blind bake the bottom crust for 10-15 minutes before adding the filling. Using a pie shield can protect the edges of the crust from over-browning.
- Don’t Rush Perfection: The Importance of Cooling: It’s hard to wait, but cooling the pie completely is crucial. This allows the apple filling to set and thicken. If you cut into a warm pie too early, the filling might run out.
Variation
- Cranberry Apple Pie: Add 1 cup of fresh or frozen cranberries to the apple filling for a tart burst of flavor and festive color.
- Streusel Topping: Instead of a top crust, make a streusel topping. Combine 1 cup flour, ½ cup brown sugar, ½ cup cold butter (cut into pieces), and ½ teaspoon cinnamon. Mix until crumbly, then sprinkle over the apple filling before baking.
- Maple Pecan: Replace some of the granulated sugar with 2 tablespoons of maple syrup and add ½ cup of toasted chopped pecans to the apple filling.
FAQs
- Q1: What are the best apples to use for a Classic Apple Pie with Buttery Crust?
- A1: Use a mix of apples. Granny Smith apples give tartness, and Honeycrisp or Braeburn apples add sweetness and hold their shape well when cooked.
- Q2: How do I prevent my Classic Apple Pie with Buttery Crust from having a soggy bottom?
- A2: Chill your pie crust well before adding the filling. You can also lightly blind bake the bottom crust for 10-15 minutes. Make sure your filling is not too watery. A pie shield can also help protect the crust.
- Q3: Can I make the pie crust for this Classic Apple Pie with Buttery Crust ahead of time?
- A3: Yes, you can make the pie crust 2-3 days ahead and keep it in the refrigerator. You can also freeze it for up to 3 months. Let it thaw in the fridge before rolling.
- Q4: What’s the secret to a truly buttery crust for my classic apple pie?
- A4: The secret is using very cold butter cut into small pieces and ice water. Don’t overmix the dough. This keeps the butter pieces separate, which creates steam and a flaky texture during baking.
Classic Apple Pie with Buttery Crust
This recipe guides you through making a classic apple pie featuring a flaky, buttery homemade crust and a sweet, spiced apple filling. Learn to prepare the dough, craft the delectable apple mixture, and assemble your pie for a truly irresistible dessert.
Ingredients
Equipment
Method
Preparing the Buttery Pie Crust
- Whisk together the flour, sugar, and salt in a large bowl, then cut in the cold, cubed butter until the mixture resembles coarse crumbs with some pea-sized pieces.
- Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together, being careful not to overmix.
- Divide the dough into two equal portions, shape each into a flat disc, wrap tightly, and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out one dough disc into a 12-inch circle, transfer it to a 9-inch pie plate, trim edges, and chill the bottom crust.
Crafting the Delectable Apple Filling
- In a large bowl, combine the sliced apples with granulated sugar, brown sugar, flour (or cornstarch), lemon juice, cinnamon, and nutmeg, along with optional cloves or allspice.
- Toss gently until all the apples are evenly coated with the sugar and spice mixture.
Assembling and Baking Your Classic Apple Pie
- Pour the apple filling into the chilled bottom crust, then dot the top of the filling with small pieces of cold butter.
- Roll out the second dough disc into another 12-inch circle and carefully place it over the apple filling.
- Trim the top crust, fold its edge under the bottom crust, and crimp them together to seal.
- Cut several slits or decorative vent holes in the top crust to allow steam to escape during baking.
- Whisk together the egg yolk and water or milk in a small bowl to create an egg wash, then brush it evenly over the top crust.
- Optionally, sprinkle coarse sugar over the top crust for added sparkle and crunch.
- Preheat your oven to 425°F (220°C).
- Place the pie on a baking sheet and bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is golden and the filling is bubbly.
- Remove the pie from the oven and cool completely on a wire rack for at least 3-4 hours before serving, allowing the filling to set properly.
Notes
To ensure a perfectly set filling, allow the pie to cool completely for at least 3-4 hours before serving. If the crust begins to brown too quickly during baking, loosely cover the edges with aluminum foil. Do not overmix the pie dough for a tender, flaky crust.