Classic Apple Pie Recipe

In a large bowl, combine the all-purpose flour (for the dough), 2 tablespoons of sugar, and a pinch of salt. Whisk briefly to combine.

Add the diced cold butter to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs.

Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

While the dough chills, prepare the apples. Peel, core, and thinly slice all 750g of apples. Aim for consistent thickness for even cooking.

In a separate large bowl, combine the sliced apples with 100g granulated sugar, 1 teaspoon ground cinnamon, 2 tablespoons all-purpose flour (or cornstarch), and 1 tablespoon lemon juice. Toss gently until the apples are evenly coated.

Preheat your oven to 200°C (400°F). On a lightly floured surface, roll out one disc of chilled dough to fit your 25 cm round baking dish. Carefully transfer the dough to the dish. Pour the apple filling into the pie crust. Roll out the second disc of dough and either place it over the filling, crimping the edges, or cut it into strips to create a lattice top.

Place the pie on a baking sheet to catch any drips and bake for 20 minutes at 200°C (400°F). Then, reduce the oven temperature to 175°C (350°F) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover the edges loosely with foil.

Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.