Cook and Scale
Classic Apple Pie
8 servings · 95 min total
A double-crust apple pie with a flaky buttery pastry and a spiced, tender-crisp apple filling. The all-American dessert best served warm with ice cream.
Ingredients
- 350 g wheat flour
- 230 g butter, cold and cubed
- 1 tbsp white sugar
- 1 pinch salt
- 6 tbsp water
- 900 g apple, peeled and sliced
- 120 g white sugar
- 2 tbsp wheat flour
- 1½ tsp ground cinnamon
- 1 pinch ground nutmeg
- 1 tbsp lemon juice
- 1 egg, beaten
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make and chill the pastry — Rub the cold butter into the flour, sugar, and salt until crumbly. Add the water a little at a time until a dough forms, split in two, and chill for 30 minutes.
- 2.
Prepare the spiced apple filling — Toss the sliced apples with the sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
- 3.
Assemble and seal the pie — Heat the oven to 190C. Roll out one dough half and line a pie dish. Fill with the apples, roll the second half over the top, seal the edges, and cut steam vents.
- 4.
Glaze and bake the pie — Brush the top with beaten egg and bake for 50 to 55 minutes until deep golden and the filling bubbles. Cool for at least 1 hour before serving.