Ingredients:
For the Pie Crust:
2 1/2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cold and cubed
1 teaspoon salt
1 tablespoon granulated sugar
6-8 tablespoons ice water
For the Filling:
6-7 medium-sized apples, peeled, cored, and thinly sliced (use a mix of sweet and tart varieties like Granny Smith and Honeycrisp)
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon lemon juice
2 tablespoons unsalted butter, cubed
For the Egg Wash:
1 egg
1 tablespoon water
Instructions:
Prepare the Pie Crust:
In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough starts to come together. Be careful not to overwork the dough. Once it holds together, divide it into two equal-sized disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling:
In a separate bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves, and lemon juice. Toss until the apples are evenly coated.
Assemble the Pie:
Preheat your oven to 375°F (190°C).
Roll out one disk of chilled pie dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and up the sides.
Pour the prepared apple filling into the pie crust, spreading it out evenly. Dot the filling with cubed butter.
Top the Pie:
Roll out the second disk of pie dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
Bake the Pie:
In a small bowl, whisk together the egg and water to make the egg wash. Brush the top crust with the egg wash.
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and Serve:
Allow the pie to cool on a wire rack for at least 1 hour before slicing and serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
This Fluffy Apple Pie is sure to be a hit at any gathering, with its tender, flaky crust and perfectly spiced apple filling! Enjoy!
