Classic Apple Pie

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A golden, buttery, flaky crust and a thick apple filling with cinnamon lending a pleasant richness, and you’ve got a classic apple pie that tastes like a dream!

Prep Time1 45

Cook Time35

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 435kcal

Author: Natasha Minocha

Ingredients

Pie Crust

1.5 cup All-purpose flour
1/2 cup Butter, chilled, cut into cubes I used salted butter
1 tbsp Powdered sugar
3-4 tbsp Chilled water

Apple Filling

4 Apples, peeled and diced
2 tsp Cinnamon powder
1/3 cup Coconut sugar You can use regular white sugar too
1 tbsp Butter
2/3 cup Almond meal
Butter/Cream for brushing on top

US Customary - Metric

Instructions

Pie Crust

Combine the flour and sugar in a large bowl. Rub the chilled butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough.
It can be a bit scraggy at this point but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until it's smooth.
Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
When you’re ready to bake, keep an 8" pie pan handy and preheat the oven to 180C.

Apple Filling

Toss the diced apples with sugar and cinnamon powder.
In a medium-sized saucepan, melt a tablespoon of butter. Add the apple mixture.
Cook on low heat for 10-15 minutes until the apples are softened.
You may need to add a splash of water if the apples start sticking to the bottom of the pan.
Let the apple filling cool.

Assembly

Unwrap the dough and flour your work surface well. Divide the dough into 2/3rd and 1/3rd parts.
Working with the bigger part, roll it out into a 10" circle. Place the dough gently into the pie pan. Trim the edges of the pastry to fit the sides of the pan.
Sprinkle the bottom of the crust with the almond meal.
Spoon the apple filling into the pie.
Combine the pie trimmings with the remaining pie dough. Roll it out into an 8" circle. Using a sharp knife, cut into 16 strips.
Lay 8 strips of dough on the pie filling in one direction. Crimp the edges of the strips with the pastry lining the pan.
Now lay the balance of 8 strips of dough crosswise across the filling. Again crimp the pastry edges. Brush with melted butter or cream or beaten egg.
Bake for 30 -35 minutes or until the pastry is golden brown and the juices bubbling. Allow the pie to cool for at least an hour before slicing and serving. Enjoy!

Nutrition