Classic Apple Pie with a Flaky Crust

by Celia Cooksey


For the Crust:

  1. 2 1/2 cups all-purpose flour
  2. 1 tsp salt
  3. 1 tsp sugar
  4. 1 cup unsalted butter, chilled and diced
  5. 4-8 tbsp ice water

For the Filling:

  1. 6-8 large apples, peeled, cored, and sliced (a mix of Granny Smith and Honeycrisp is ideal)
  2. 3/4 cup sugar
  3. 2 tbsp all-purpose flour
  4. 2 tsp ground cinnamon
  5. 1/4 tsp ground nutmeg
  6. 2 tbsp unsalted butter, diced
  7. 1 egg, beaten (for egg wash)
  8. Additional sugar for sprinkling


  1. For the crust, combine flour, salt, and sugar in a food processor. Add butter and pulse until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, pulsing until dough holds together without being wet or sticky.
  2. Divide dough into two halves. Flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  3. Preheat oven to 425°F (220°C).
  4. For the filling, mix apples, sugar, flour, cinnamon, and nutmeg.
  5. Roll out one dough disk on a floured surface and place it in a 9-inch pie plate. Fill with the apple mixture and dot with butter.
  6. Roll out the second dough disk, place over the filling, and seal the edges. Cut slits in the top, brush with egg wash, and sprinkle with sugar.
  7. Bake for 45-50 minutes or until the crust is golden and the filling is bubbling.

This classic apple pie recipe features a perfectly flaky crust and a deliciously spiced apple filling, making it a delightful end to any Thanksgiving meal.

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