Prep time
25 minutes
Bake time
50–60 min
Servings
Shortcut: You can use two ready-made pie crusts instead.
For the apple filling
6 medium apples, peeled and thinly sliced
½ cup (100 g) granulated sugar
¼ cup (50 g) brown sugar
2 tablespoons flour or cornstarch
1½ teaspoons ground cinnamon
¼ teaspoon nutmeg (optional)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon butter, cut into small pieces
For the golden top
1 egg, beaten
1 tablespoon milk
1 teaspoon sugar, for sprinkling (optional)
Instructions
Mix flour, sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together. Divide into two portions, flatten into discs and refrigerate for 30 minutes.
- Prepare the filling
Combine sliced apples, both sugars, flour, cinnamon, nutmeg, lemon juice and vanilla in a large bowl. Mix until the apples are evenly coated. - Assemble the pie
Preheat your oven to 220°C (425°F). Roll out one pastry disc and line a 23 cm (9-inch) pie dish. Add the apple filling and scatter the butter pieces over it. Cover with the second pastry disc, seal and crimp the edges. Cut several slits in the top to release steam.
Brush the top with beaten egg mixed with milk. Bake for 15 minutes at 220°C, then reduce the temperature to 180°C (350°F) and bake for another 35–45 minutes, until golden brown and bubbling. - Cool and serve
Let the pie rest for at least 2–3 hours before slicing so the filling can set. Serve warm or at room temperature, with vanilla ice cream if you like.
Tips for the perfect pie
Best apples: Granny Smith, Golden Delicious or a mixture of tart and sweet apples.
For a flaky crust: Keep the butter and water cold, and avoid overworking the dough.
For a crisp bottom: Bake the pie on a preheated baking tray placed in the lower third of the oven.
For the pictured look: Leave the top crust whole, cut 5–6 decorative slits in the center and brush generously with egg wash.