Apple Pie Recipe

Prepare the Pie Crust

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.

Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Apple Filling

Peel, core, and slice the Granny Smith apples into thin slices.

In a large bowl, combine the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla extract. Toss well to coat the apples evenly.

Let the apple mixture sit for about 15 minutes to allow the sugars to draw out the juices.

Assemble the Pie

Preheat the oven to 425°F (220°C).

Roll out one disk of pie dough on a floured surface to fit a 9-inch pie pan. Transfer the rolled dough into the pie pan.

Pour the apple filling into the crust, spreading it evenly.

Roll out the second disk of dough and place it over the apple filling. Seal and flute the edges. Cut several slits in the top crust to allow steam to escape.

Brush the top crust with a mixture of melted butter and milk, then sprinkle with sugar.

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Let the pie cool for at least 2 hours before slicing.

Serve with Ice Cream

Slice the cooled apple pie and serve each slice warm with a scoop of vanilla ice cream on top.