For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter, chilled and diced
- 4-8 tbsp ice water
For the Filling:
- 6-8 large apples, peeled, cored, and sliced (a mix of Granny Smith and Honeycrisp is ideal)
- 3/4 cup sugar
- 2 tbsp all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp unsalted butter, diced
- 1 egg, beaten (for egg wash)
- Additional sugar for sprinkling
- 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.
- Divide dough into two halves. Flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 425°F (220°C).
- For the filling, mix apples, sugar, flour, cinnamon, and nutmeg.
- 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.
- 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.
- 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.