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1h 30min
8 servings
0
This classic apple pie features a flaky, buttery crust filled with tender, spiced apples. It's a comforting and timeless dessert that's perfect for any occasion, especially during fall and winter.
Calories
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Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
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Eggs
Milk
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In a food processor, pulse 2 cups of flour, butter, 1/2 teaspoon of salt, and 2 tablespoons of sugar until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
Divide the dough in half. Shape each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Peel, core, and thinly slice the apples. In a large bowl, toss the apples with the juice of 1 lemon, 3/4 cup of sugar, 1/2 teaspoon of salt, cinnamon, nutmeg, and the remaining 1/2 cup of flour.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer to a 9-inch pie dish. Pour the apple filling into the crust.
Roll out the remaining dough into a 12-inch circle. Place on top of the filling. Trim the excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
In a small bowl, beat the egg. Brush the top crust with the beaten egg.
Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. Cover the edges with foil if they start to brown too quickly.
Allow the pie to cool for at least 30 minutes before slicing and serving.
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