Easy Homemade Apple Pie: Classic Dessert for Baking Therapy

Prepare the Pie Dough: In a large bowl, whisk together flour and salt. Cut in cold, cubed butter until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, mixing until the dough just comes together. Divide the dough in half, flatten each into a disc, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes.

Prepare the Apple Filling: While the dough chills, peel, core, and slice the apples into roughly 1/4-inch thick pieces. In a large bowl, combine the sliced apples with granulated sugar, brown sugar, flour (or cornstarch), ground cinnamon, ground nutmeg, and lemon juice. Toss gently until the apples are evenly coated.

Assemble the Pie: On a lightly floured surface, roll out one chilled dough disc into a 12-inch (30 cm) circle. Carefully transfer the dough to a 9-inch (23 cm) pie plate. Trim any excess dough from the edges. Pour the prepared apple filling evenly into the crust. Roll out the second dough disc and create a lattice top, or place it whole over the filling and cut several slits for steam to escape.

Bake the Pie: Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is deeply golden brown and the filling is bubbly and tender.

Cool and Serve: Once baked, remove the pie from the oven and place it on a wire rack to cool completely for at least 2-3 hours. This allows the filling to set properly, preventing a runny pie. Slice and serve warm or at room temperature, perhaps with a scoop of vanilla ice cream.