Classic Apple Pie with Sweet-Tangy Cinnamon Apple Filling

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• 300 grams all-purpose flour (medium-protein)
• 1/2 tsp salt
• 1 tbsp granulated sugar (for the crust)
• 225 grams cold unsalted butter, cut into cubes
• 6-8 tbsp ice water
• 1 kg green apples (Granny Smith) or Manalagi apples, peeled & thinly sliced
• 150 grams granulated sugar (for the filling)
• 50 grams brown sugar
• 1.5 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 3 tbsp cornstarch
• 1/4 tsp salt (for the filling)
• 2 tbsp milk (for brushing)
• 1 tbsp coarse sugar (for sprinkling, optional)

👩‍🍳 Instructions

1. 1 Make the pie crust: combine the flour, salt, and sugar in a large bowl. Add the cold butter cubes and quickly rub them in with your fingertips or a pastry cutter until the mixture resembles coarse, sand-like crumbs.
2. 2 Pour in the ice water a little at a time, mixing until the dough can be pressed together (don't overmix). Divide the dough into 2 portions, shape into disks, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
3. 3 While waiting, make the filling: toss the sliced apples with lemon juice in a large bowl to keep them from browning too quickly.
4. 4 Add the granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and salt to the apples. Mix well until all the apple slices are coated, then let sit for 15 minutes to release their juices.
5. 5 Preheat the oven to 200°C (400°F). Prepare a 22-23 cm (about 9-inch) pie dish and lightly grease it with butter.
6. 6 Take one portion of the dough and roll it out thinly on a flour-dusted surface until it's larger in diameter than the pie dish. Place it in the bottom of the dish and trim the edges neatly.
7. 7 Pour the apple filling along with its juices onto the pie crust, spreading it evenly until the dish is full and packed.
8. 8 Roll out the second portion of dough and cut it into strips to create a lattice pattern over the filling, or cover the pie completely and cut a few slits for steam to escape.
9. 9 Trim and press the edges of the top and bottom crusts together to seal, then crimp with your fingers or a fork for a decorative edge.
10. 10 Brush the surface of the pie with milk, then sprinkle evenly with coarse sugar for a shiny, crisp finish.
11. 11 Bake for 45-55 minutes, until the crust is golden brown and the apple filling is bubbling through the vents. If the edges start to brown too quickly, cover them with aluminum foil.
12. 12 Remove from the oven and let cool for at least 2 hours before slicing so the filling can set fully. Serve with vanilla ice cream or whipped cream, as desired.

💡 Tips

📊 Nutrition Facts / serving

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