Apple Pie


• 6 granny smith apples
• 1 cup sugar
• 1/4 cup flour
• 1/4 brown sugar, and more for dusting
• 1 teaspoon nutmeg
• 1 tablespoon cinnamon
• 2 tablespoons lemon juice
• 3 tablespoons butter


• 2 1/4 cups flour
• 2 tablespoons sugar
• 1 cup cold butter, (2 sticks, cut into cubes)
• 7-12 tablespoons ice cold water
• 1 egg


  1. Preheat oven to 350 degrees.
  2. In a mixer add flour and sugar. Mix to combine. Add butter. Blend until the dough and butter are the size of a pea.
  3. Add water, one tablespoon at a time until dough comes together.
  4. Remove the dough and transfer to a floured surface. Form dough into two disks. Wrap in plastic wrap and refrigerate until chilled. At least one hour.
  5. In a small bowl, combine sugars, flour, nutmeg and cinnamon. Mix together. Set aside.
  6. Peel, core and cut apples into wedges.
  7. In a medium bowl, stir in apples and lemon juice and toss well. Pour sugar mixture over apples and mix to combine. Set aside.
  8. Roll out the dough into a round circle, approximately 11-12 inches wide. Line a 9 inch pie pan with your dough. Making sure to cut off any excess dough around the edges. Fill pie pan with your apples and add 3 tablespoons of butter on top. Place the second dough on top of the apples, then press the edges together. Peirce the top of the dough to allow steam to escape.
  9. Brush pie with egg wash and sprinkle with sugar and cinnamon.
  10. Bake pie on a cookie sheet until golden brown, approximately 40-50 min.
  • I like to use aluminum foil around the edges of my pies. It’s a great way to keep them from burning.

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