Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- 9-inch (23 cm) pie dish
- Rolling pin, mixing bowls, baking sheet and pastry brush
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- The water amount is a starting quantity; unusually dry flour may need 1–2 tsp (5–10 ml) more.
- Granny Smith or another firm tart baking apple works; mixed firm apples give a balanced filling.
Make it work
- A pale bottom needs more baking on the lower rack; a dark rim can be shielded separately.
- Runny filling can mean it never bubbled in the center or the pie was cut before cooling.
Prep 40 min · Cook 65 min · Waiting 180 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 2 1/2 cups (300 g) all-purpose flour for pastry
- 14 tbsp (200 g) cold unsalted butter, cubed
- 1/2 tsp (3 g) fine salt
- 6 tbsp (90 ml) ice-cold water
- About 7 cups (850 g) peeled, cored apple slices
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) ground cinnamon
- 1 large egg (50 g without shell), beaten for brushing
Step-by-step method
- Make the pastry
Mix flour and salt. Rub in cold butter until the mixture has both coarse crumbs and pea-size butter pieces. Add the 90 ml water in stages, pressing with a fork until the dough holds together; do not knead smooth. - Chill the discs
Divide into two discs, wrap and chill for 60 minutes. Peel and core the apples, then cut 1/4-inch (6 mm) slices. Weigh 850 g after trimming; whole fruit weight varies. - Prepare the filling
Mix apples with sugar, cornstarch, lemon juice and cinnamon. Heat the oven to 425°F (220°C), with a metal baking sheet on a lower-middle rack. Use firm baking apples that soften without dissolving. - Line and fill
Roll one pastry disc into a 12-inch (30 cm) circle between sheets of parchment and fit into a 9-inch (23 cm) pie dish. Spoon in the apples and their juices; mound slightly in the center. - Close the pie
Roll the second disc to cover. Press the edges together, trim to a 1-inch (2.5 cm) overhang, then fold and crimp. Cut four steam vents and brush with beaten egg. Chill the assembled pie briefly while the oven finishes heating. - Bake in two stages
Bake on the hot sheet for 20 minutes. Reduce to 375°F (190°C) and bake another 35–45 minutes. Cover the rim with foil if dark. The pastry should be browned, and filling should bubble through a central vent; a knife should meet tender apple. - Let the filling settle
Cool on a rack for at least 2 hours before cutting into eight wedges. The listed waiting time includes pastry chilling and this cooling. Hot filling flows when cut and can burn.
Cook’s notes
A double-crust apple pie with a cinnamon filling and all-butter pastry. Apples are weighed after peeling and coring, and the filling must cool before slicing.
Storage & reheating
- Cool, cover and refrigerate within 2 hours after baking; use within 3 days.
- Freeze baked wedges for up to 2 months for best quality. Thaw in the refrigerator and warm in a moderate oven.
Allergens
Milk, Egg, Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 435 kcal · Protein 5 g · Carbohydrates 58 g · Fat 21 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.