Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pie Crust
Apple Filling
Topping
Method
Pie Crust
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well to combine.
- 2
Cut in Butter
Add the unsalted butter, cut into small cubes, to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 3
Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together but is not sticky.
- 4
Chill Dough
Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
Apple Filling
- 5
Prepare Apples
In a large bowl, combine the sliced apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and vanilla extract. Toss until the apples are evenly coated.
- 6
Let Filling Sit
Let the apple mixture sit for about 10 minutes to allow the sugars to draw out moisture from the apples.
Assembly and Baking
- 7
Preheat Oven
Preheat your oven to 425°F (220°C).
- 8
- 9
Add Filling
Spoon the apple filling into the prepared pie crust, spreading it out evenly.
- 10
Top with Second Crust
Roll out the second disk of dough and place it over the apple filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- 11
Add Topping
Brush the top crust with milk and sprinkle with granulated sugar.
- 12
Bake Pie
Bake in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for 35-45 minutes, or until the apples are tender and the crust is golden brown.
- 13
Cool and Serve
Allow the pie to cool for at least 2 hours before slicing. Serve with vanilla ice cream.