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Homemade Apple Pie: Eleanor’s 40-Year Secret

Homemade Apple Pie
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Make this classic homemade apple pie from scratch. You will create a flaky crust and fill it with perfectly spiced apples for a comforting, traditional dessert.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 6 to 8 tablespoons ice water
  • 6 medium baking apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the crust: In a large bowl, whisk together the 2 1/2 cups flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Do not overmix.
  3. Divide the dough in half, shape each half into a disk, wrap in plastic, and chill for at least 1 hour.
  4. Prepare the filling: In a large bowl, combine the sliced apples, granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
  5. Preheat your oven to 425°F (220°C).
  6. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  7. Pour the apple filling into the pie crust. Dot the top of the filling with small pieces of remaining cold butter, if desired.
  8. Roll out the second disk of dough for the top crust. Place it over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the top and bottom crust edges together to seal.
  9. Cut several slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg wash and sprinkle with coarse sugar.
  10. Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
  11. Let the pie cool on a wire rack for at least 2 hours before slicing and serving. This lets the filling set properly.

Notes

  • Using a mix of tart and sweet apples gives the best flavor balance.
  • For an extra flaky crust, keep all your ingredients very cold.
  • If you prefer a lattice top, roll the second dough disk into strips instead of a full sheet.

Nutrition

Find it online: https://delishdiarist.com/homemade-apple-pie-eleanors-secret/