Apple pie recipe :-ingredients,directions,cooking measurements,assembling,tips to prepare,tips and variations,taste,serving ideas

Ingredients:

2 cups all-purpose flour

1 tsp sugar

1 tsp salt

1 cup unsalted butter, chilled and cubed

1/4 to 1/2 cup ice water

6 cups thinly sliced and peeled tart apples

3/4 cup granulated sugar

2 tbsp all-purpose flour

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tbsp lemon juice

1 egg, beaten (for egg wash)

Coarse sugar, for sprinkling (optional)

Directions:

In a large mixing bowl, combine the flour, sugar, and salt. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

Gradually add the ice water, a tablespoon at a time, until the dough comes together. Divide the dough in half and flatten each half into a disk. Wrap the dough disks in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 425 degrees F (220 degrees C).

In a separate mixing bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice.

Roll out one of the dough disks on a lightly floured surface to a thickness of about 1/4 inch. Transfer the dough to a 9-inch pie dish.

Pour the apple filling into the pie crust. Roll out the second dough disk to the same thickness and place it on top of the apples. Crimp the edges of the dough to seal the pie.

Brush the top of the pie with the beaten egg and sprinkle with coarse sugar, if desired.

Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for an additional 45 minutes, or until the crust is golden brown and the filling is bubbling.

Let the pie cool for at least 1 hour before slicing and serving.

Cooking Measurements:

2 cups all-purpose flour

1 tsp sugar

1 tsp salt

1 cup unsalted butter

1/4 to 1/2 cup ice water

6 cups thinly sliced and peeled tart apples

3/4 cup granulated sugar

2 tbsp all-purpose flour

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tbsp lemon juice

1 egg

Coarse sugar

Assembling:

Roll out one of the dough disks on a lightly floured surface to a thickness of about 1/4 inch.

Transfer the dough to a 9-inch pie dish.

Pour the apple filling into the pie crust.

Roll out the second dough disk to the same thickness and place it on top of the apples.

Crimp the edges of the dough to seal the pie.

Brush the top of the pie with the beaten egg and sprinkle with coarse sugar, if desired.

Tips to prepare:

Be sure to chill the dough before rolling it out.

Use a mixture of tart and sweet apples for the best flavor.

Use a serrated knife to cut the apples in thin slices.

Use a 9-inch pie dish for the perfect size pie.

Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Tips and Variations:

For a lattice crust, roll out the second dough disk and cut into thin strips. Place the strips in a lattice pattern on top of the apples.

For added flavor, try adding a tablespoon of brandy or Calvados to the apple filling.

For a crumbly streusel topping, mix together 1/2 cup flour, 1/2 cup brown sugar, and 1/2 cup cold butter until crumbly. Sprinkle over the top of the pie before baking.

Taste:

The taste of this homemade apple pie is a perfect balance of sweet and tart. The apples are cooked to perfection and the crust is flaky and buttery.

Serving Ideas:

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy a slice of apple pie with a cup of hot coffee or tea.

Leftover pie can be heated and served for breakfast with a dollop of Greek yogurt or a scoop of vanilla ice cream.

Recipe Card:

2 cups all-purpose flour

1 tsp sugar

1 tsp salt

1 cup unsalted butter, chilled and cubed

1/4 to 1/2 cup ice water

6 cups thinly sliced and peeled tart apples

3/4 cup granulated sugar

2 tbsp all-purpose flour

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tbsp lemon juice

1 egg, beaten (for egg wash)

Coarse sugar, for sprinkling (optional)