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Apple Pie Delight: 1 Unforgettable Recipe, Pure Joy

Apple Pie Delight
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Discover the warmth and nostalgia of Grandma’s Classic Apple Pie Delight, a beloved dessert that brings families together. This recipe combines tart Granny Smith and sweet Honeycrisp apples with a rich, flaky homemade crust, creating a delicious balance of flavors. Perfect for any gathering, the pie is dotted with butter for added moisture and flavor. Relive cherished memories and create new ones as you bake this classic treat. Share it warm with ice cream for an extra special touch!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, cubed and chilled
  • 6–8 tablespoons ice water
  • 6 cups peeled and sliced apples (Granny Smith and Honeycrisp are great choices)
  • ¾ cup granulated sugar (adjust based on apple tartness)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces (for dotting)
  • 1 egg (for egg wash)
  • 1 tablespoon milk
  • Extra sugar for sprinkling on top

Instructions

  1. Make the Pie Crust: In a large mixing bowl, combine flour, salt, and sugar. Add the cubed, chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Prepare the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are well coated. Let the mixture sit for about 15 minutes to allow the juices to develop.
  3. Roll Out the Dough: Preheat the oven to 425°F (220°C). On a floured surface, roll out one disc of chilled dough to fit your pie dish (about 12 inches in diameter). Transfer to the pie dish and trim excess.
  4. Fill the Pie: Pour the apple filling into the pie crust. Dot with small pieces of butter on top of the filling. Roll out the second dough disc and lay it over the filling. Trim and crimp the edges to seal. Make several small slits in the top crust for steam to escape.
  5. Egg Wash: In a small bowl, whisk together the egg and milk. Brush this mixture over the top crust to give it a golden sheen. Sprinkle with a bit of sugar for added texture.
  6. Bake: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the apples are soft and the crust is golden brown.
  7. Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

  • Remember to cut slits in the top crust to allow steam to escape, ensuring that your pie bakes evenly.
  • When slicing the apples, aim for uniform thickness to ensure even cooking.
  • Dotting your apple pie filling with small pats of butter is a crucial step that elevates the overall flavor and texture of the pie.
  • Chill your dough before rolling it out to prevent it from becoming too sticky and to help maintain its structure.
  • Use enough flour when rolling out the dough, but be cautious not to use too much, as it may alter the texture of the crust.
  • Aim for an even thickness of about 1/8 inch when rolling out the dough.
  • Allow the pie to cool for at least two hours before slicing to allow the filling to set.

Nutrition

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