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Classic apple pie
Whether you bake it for a holiday, a potluck or as a special weekend treat, this timeless recipe is guaranteed to spark joy! Made with firm apples, rolled oats, brown sugar and nutmeg, serve up this easy apple pie and enjoy the most classic dessert with family and friends.
SERVES
8
TO
10
Ingredients
Pastry
- 2 1/2 cups (340 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon salt
- 1 cup (224 g) unsalted butter, chilled and cut into parts
- 1 egg, cold
- 4-6 tablespoons (60-90 ml) milk, cold
Filling and Egg Wash
- 2 tablespoons (28 g) unsalted butter
- 7-8 (about 1.6 kg total) firm apples, such as Granny Smith, Braeburn or Gala, peeled, cored and cut into 1/2 cm (1/4 inch) slices
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 3 tablespoons (21 g) cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
- 3 tablespoons (20 g) rolled oats
- 1 egg
- 1 tablespoon (15 ml) milk or water, for an egg wash
- Turbinado or granulated sugar, for serving (optional)
Directions
Pastry
- Combine the flour, sugar and salt in a large bowl.
- Add the butter and, using your fingers or a pastry cutter, cut and snap the butter into the flour until the pieces are about the size of a pea.
- In a small bowl, whisk together the egg and four tablespoons of milk, add it to the flour mixture and stir to combine, adding another one to two tablespoons of milk if needed until the pastry holds together in a ball when squeezed in your hands.
- Knead the dough once or twice to bring it together, divide it in two, wrap each in plastic wrap and press into two one-inch thick disks. Refrigerate for at least 30 minutes or up to two days.
Filling and Egg Wash
- Melt the butter over medium-high heat in a large frying pan or saucepan.
- Add the apples, sugar, brown sugar, cornstarch, cinnamon, nutmeg and salt and stir to combine. Cook the apples for six to eight minutes, stirring occasionally, just to soften a little and allow the apples to start releasing their juices.
- Remove from the heat and cool to room temperature. Once cool, set your oven rack to the lowest position and preheat it to 425°F (220°C).
- Roll one disk of dough out to a half cm (a quarter-inch) thick circle and drape it into a pie plate. Scatter the bottom with oats and top with apples. TIP: If your apples are extra juicy, feel free to leave some of the juice behind and use it as a sauce for the pie.
- Roll out the second disk of dough, cut a steam vent into the centre and drape it over the top of the pie. If you want to get creative, feel free to weave your top crust into a lattice but if you want a classic look, just a circle will do. Crimp the edges of the top and bottom crust together to seal.
- Whisk together the egg and milk or water and brush over the pie. Scatter a little turbinado or granulated sugar over the top of the pie, if using.
Cook and Serve
- Place the pie onto a rimmed baking sheet and bake for 20 minutes. Lower the temperature to 350°F (175°C) and continue to bake for 30 to 35 minutes or until golden brown.
- Allow the pie to cool before slicing and serving on its own or with ice cream and reserved apple liquid. Enjoy!
