Classic Apple Pie
A double-crust pie with tender spiced apples and a flaky golden pastry. A showstopper that's worth the effort.
by Culicious Kitchen
Ingredients
Pastry
- 350 g plain flour
- 225 g cold butter
- 1 tbsp sugar
- 0.5 tsp salt
Filling
- 6 baking apples
- 120 g sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 1 lemon
Ingredients
- 1 egg
Method
- 1
Make the pastry: rub the cold cubed butter into the flour, sugar, and salt (or pulse in a processor) until it looks like coarse crumbs with some pea-size bits. Keeping the butter cold is the secret to flaky pastry.
- 2
Add ice-cold water a tablespoon at a time, mixing, until it just comes together into a dough. Divide in two, flatten into discs, wrap, and chill for 30 minutes.
- 3
Make the filling: toss the sliced apples with the sugar, flour, cinnamon, and lemon juice. The flour thickens the juices so the pie isn't watery.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.