Apple Pie

A flaky double crust surrounds tender, tart apples seasoned with cinnamon and nutmeg; a full cool gives the juices time to set for neat slices.

340 min

8 slices

Ingredients

2 1/2 cups all-purpose flour

1 tbsp granulated sugar

1 tsp fine salt

1 cup (2 sticks) cold unsalted butter, cut into small cubes

6 tbsp ice water, plus up to 2 tbsp more as needed

3 lb firm baking apples (about 6 large), peeled, cored, and thinly sliced

2/3 cup granulated sugar

1 tbsp lemon juice

2 tbsp all-purpose flour

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp fine salt

1 large egg

1 tbsp water

1 tbsp coarse sugar, optional

Large mixing bowl · Pastry cutter · Rolling pin · 9-inch pie plate · Rimmed sheet pan · Wire rack

Keep the pastry tender

Add only enough ice water for the dough to hold when pinched, and avoid kneading once it comes together.

Bake ahead

The pie needs a long, undisturbed cool before slicing; keep it whole until the filling has set.

01. Whisk flour, sugar, and salt, then cut in cold butter until pea-size; add ice water gradually until the dough holds when squeezed.

02. Divide into two disks, wrap, and chill at least 45 minutes so the butter firms and the pastry rolls cleanly.

03. Toss sliced apples with sugar, lemon juice, flour, cinnamon, nutmeg, and salt; let stand 15 minutes while you roll the crust.

04. Heat oven to 425 F with a rack in the lower third; roll one disk to a 12-inch circle and fit it into the 9-inch plate without stretching.

05. Pile apples in the lined plate and add their juices; cover with the second crust, seal the overhang, crimp, and cut vents.

06. Brush with beaten egg and water, add coarse sugar if using, and bake at 425 F for 20 minutes until the pastry begins to color.

07. Reduce oven to 375 F and bake 40 to 50 minutes more, until thick juices bubble at the center; shield a darkening rim with foil.

08. Cool on a wire rack for at least 3 hours before slicing so the filling sets instead of running.