Apple Pie

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This Apple Pie is a classic dessert with a flaky, buttery crust and a warmly spiced apple filling, perfect for holidays or cozy evenings.

2 1/2 cups (313 g) all-purpose flour

2 tbsp (25 g) granulated sugar

1/2 tsp salt

1 cup (224 g) unsalted butter, cold and cut into cubes

1 egg, whisked (for egg wash)

1–2 tbsp turbinado sugar (for sprinkling)

8 cups (1040 g) peeled, cored, and diced apples (6–7 apples; Honeycrisp, Gala, or Granny Smith)

3/4 cup (150 g) granulated white sugar

2 tbsp (16 g) cornstarch

1 tbsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp allspice

1/8 tsp ground cloves

1/8 tsp salt

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Mix flour, sugar, and salt in a large bowl.
Cut in cold butter with a pastry cutter until mixture looks like coarse crumbs.
Add ice water gradually until dough comes together.
Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
Toss apples with sugar, cornstarch, cinnamon, nutmeg, allspice, cloves, and salt.
Roll out one dough disc and fit into a 9-inch pie dish.
Pour apple filling into crust.
Roll out second disc to cover, trimming and crimping edges.
Brush top with egg wash and sprinkle with turbinado sugar.
Cut small slits in the top crust for steam to escape.
Bake at 400°F (200°C) for 20 minutes, then reduce temperature to 375°F (190°C) and bake 35–40 minutes, until golden and bubbling.
Cool for at least 2 hours before slicing to let filling set.

Add lemon juice to the apple filling for brightness.

Make a lattice crust for a decorative finish.

Swap half the apples with pears or add cranberries for variation.

To prevent a soggy crust, bake on the lower rack and brush bottom crust with egg white.

Freezes well, baked or unbaked, for up to 2 months.

Find it online: https://justsosavory.com/apple-pie/