Delicious Apple Pie: 5 Steps to Perfection

Easy Classic Apple Pie Recipe featuring a flaky homemade crust and spiced apple filling.

Scale

2 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
3 to 4 tablespoons ice water (or chilled vodka)
2 pounds apples (6 to 7 apples; a mix of Granny Smith and sweeter apples like Pink Lady, Envy or Cosmic)
½ cup packed light brown sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 large egg (for egg wash)
2 tablespoons water (for egg wash)
Coarse sugar, optional for sprinkling

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Add flour, granulated sugar, and salt to a food processor. Pulse to combine. Add cold butter cubes and pulse until mixture resembles wet sand, about 20 seconds. Add 3 tablespoons ice water or vodka and pulse until dough ball forms, about 20 seconds. Add more liquid if needed. Turn dough onto work surface, divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
Peel, core, and thinly slice apples about ¼ inch thick. Halve slices for packing. In a large bowl, toss apples with brown sugar, flour, lemon juice, vanilla, cinnamon, ginger, nutmeg, and salt. Set aside.
Remove one dough disc from fridge and let soften for 5 minutes. Lightly flour a work surface and roll out dough to a 12-inch circle. Transfer to a 9-inch pie pan, pressing into pan and trimming edges to leave a ½ inch overhang.
Pour apple filling into crust. Roll out second dough disc to 12-inch circle and transfer over apples. Trim crust edges to match bottom crust. Press edges together, fold under, and crimp around rim of pie.
Cut 5 vents into top crust. Whisk egg with 2 tablespoons water and brush evenly over top crust. Sprinkle coarse sugar if desired. Chill pie in freezer while preheating oven.
Preheat oven to 375°F. Bake pie for about 1 hour until crust is golden brown and apples are bubbling. Cool on a rack for at least 1 hour before serving.