Classic Apple Pie

Instructions

Prepare

Clear space in the refrigerator for chilling the dough. Gather and measure all ingredients.

Make the crust

Mix flour and salt in a large bowl. Add the cold butter and cut it in using a pastry blender, forks, or your fingers until the mixture resembles pea-sized crumbs.

Mix the vinegar and ice-cold water, then slowly add it to the flour mixture, stirring just until a dough forms.
Shape the dough into a ball without kneading. Divide into two disks, wrap, and chill for 1 hour.

Make the filling

Melt the butter in a large skillet over medium heat. Add the sliced apples and toss to coat.

Stir in cinnamon, allspice, salt, granulated sugar, and brown sugar. Cook for about 5 minutes until the apples begin to soften.

Sprinkle the cornstarch over the apples and cook for 3–5 more minutes, stirring, until the juices thicken.

Stir in the apple cider vinegar, taste, and allow the filling to cool completely.

Assemble the pie

Place a baking sheet in the lower half of the oven and preheat to 425°F (220°C). Lightly grease a 9-inch pie dish.

Roll out one chilled dough disk between parchment paper into a 10-inch circle and fit it into the pie dish.

Spread the cooled apple filling evenly over the crust.

Roll out the second dough disk and place it on top. Seal, trim, and crimp the edges. Cut four small slits in the top for steam vents.

Finish and bake

Brush the top crust with egg white and sprinkle with sugar.

Place the pie on the preheated baking sheet and bake for 20 minutes.

Reduce oven temperature to 375°F (190°C) and bake for another 30–40 minutes, until golden brown.

Cool on a rack for at least 2 hours before slicing.

Recipe Details

Prep time 1 hour
Cook time 1 hour
Total time About 5 hours (including chilling and cooling)
Yield 8 slices

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