Traditional American apple pieflaky double crust and cinnamon apples
Classic double-crust pie generously filled with sweet-tart apples and cinnamon, baked until bubbling and golden.
Apple pie is an American baking icon. This version keeps the recognizable double butter crust, abundant sliced fruit and cinnamon perfume.
Ingredients
Pastry and filling
Pastry
Pastry and filling
Filling and finishing
Filling
Preparation
Make the dough
Mix flour, salt and sugar; rub in cold butter and add ice water just until the dough holds.
15 minutesChill the crust
Divide into two disks, wrap and chill for 30 minutes.
30 minutesSeason the apples
Toss sliced apples with sugar, flour, cinnamon and salt.
10 minutesAssemble the pie
Line a 23 cm pan with one disk, add filling and cover with the second disk; seal and vent.
15 minutesBake until bubbling
Bake 20 minutes at 220°C, then 40 minutes at 190°C until deeply golden and bubbling.
60 minutesCool before slicing
Cool for at least 2 hours before cutting.
120 minutes
Substitutions
Use a mix of firm tart and sweet apples; do not use soft mealy fruit.
Storage
Cover only after fully cooled and refrigerate in warm weather.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
