✨ Introduction
Making your very first apple pie — especially with someone you love — is a little bit magical. The aroma of cinnamon and baked apples filling the kitchen, the warmth of a golden‑brown crust fresh from the oven, the excitement of that first forkful… it’s a slice of home, tradition and love. This recipe will walk you through every step of making a classic double‑crust apple pie, from mixing the dough to serving the finished pie. And if your pie cracked (or cracked on top) last time — don’t worry — I’ll also give you tips to avoid that next time.
Ingredients
For the Crust (top + bottom)
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2 ½ cups (≈ 315 g) all‑purpose flour
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1 teaspoon granulated sugar (optional — adds slight sweetness to crust)
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½ teaspoon salt
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10–12 tablespoons unsalted cold butter (cut into ~½‑inch cubes) — or butter + a little shortening if you like a softer crust thepieacademy.com+1
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¼ to ⅓ cup ice‑cold water (add gradually) thepieacademy.com+1
For the Apple Filling
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6–8 medium apples (about 1.5–2 kg total) — peeled, cored, and thinly sliced. Good baking apples: e.g. tart or firm apples to hold shape. RecipeTin Eats+1
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½ cup granulated sugar
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¼ cup brown sugar (packed) — optional for deeper flavor
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2–3 tablespoons all‑purpose flour or 2 tablespoons cornstarch (to thicken juices)
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1–2 teaspoons ground cinnamon (to taste)
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½ teaspoon ground nutmeg (optional)
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1 tablespoon lemon juice (to balance sweetness and prevent apples from browning)
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A pinch of salt
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1 tablespoon butter (cut into small pieces — optional, for richer filling)
For Assembly
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1 egg (lightly beaten) + 1 tablespoon milk — for egg wash (to give the crust a golden finish)
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