Homemade Apple Pie
This perfect homemade apple pie features a deeply caramelized, jammy filling that holds its shape beautifully, all wrapped in a buttery, flaky crust. A pre-cooked filling and a splash of vodka in the pastry ensure a crisp bottom and no dreaded gap between crust and apples.
Equipment
- Large bowl
- Pastry cutter or fingertips
- Plastic Wrap
- Rolling Pin
- 9-inch pie plate
- Dutch oven or heavy-bottomed pot
- Small bowl
- Whisk
- Fork
- Knife
- Cutting board
- Vegetable peeler
- pastry brush
- Baking Sheet
- Wire cooling rack
- Foil or pie shield (optional)
Ingredients
- 2 ½ cups all-purpose flour plus more for dusting
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 6-8 tablespoons ice water
- 2 tablespoons vodka
- 3 pounds mixed apples Granny Smith, Honeycrisp, and Braeburn
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 3 tablespoons cornstarch
- 2 tablespoons cold butter, cut into small pieces
- 1 egg, beaten with 1 tablespoon water for egg wash
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Make the dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and toss to coat. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
- Drizzle ice water and vodka over the flour mixture, stirring with a fork until the dough just holds together when squeezed. Divide in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the filling: Peel, core, and slice the apples into ¼-inch thick slices. In a large Dutch oven or heavy-bottomed pot, combine apples, both sugars, lemon juice, cinnamon, nutmeg, and allspice. Cook over medium heat, stirring occasionally, for 8-10 minutes until apples soften and release their juices.
- In a small bowl, whisk cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the pot and stir constantly for 1 minute until the juices thicken. Remove from heat and let the filling cool completely.
- Roll the bottom crust: On a lightly floured surface, roll one disc of dough into a 12-inch circle, about ⅛-inch thick. Carefully transfer to a 9-inch pie plate, gently pressing into the bottom and up the sides. Leave the overhang. Refrigerate the pie plate while you roll the top crust.
- Assemble the pie: Pour the cooled 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 to the same size and place it over the filling. Trim the overhang to about ½ inch, fold the edges under, and crimp as desired. Cut several slits in the top crust for steam to escape.
- Brush the entire top crust with the egg wash and sprinkle generously with coarse sugar.
- Bake: Place the pie on a baking sheet. Bake in a preheated 425°F (220°C) oven for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them with foil or a pie shield.
- Let the pie cool on a wire rack for at least 3 hours before slicing. This step is crucial for the filling to set.
Notes
For the flakiest crust, ensure all ingredients are ice-cold and do not overwork the dough. If the dough becomes sticky, chill it for 15 minutes. Do not skip the cooling time after baking, as cutting into a hot pie will result in a runny filling. Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For a variation, replace half the apples with firm pears, or substitute the lemon juice with 1 tablespoon apple cider vinegar.