Classic Homemade Apple Pie (Print Version)

# Ingredients:

→ Pie Crust

01 - 2 batches of homemade shortcrust pastry or store-bought pie dough
02 - 1 egg, lightly beaten
03 - 2 teaspoons white granulated sugar for sprinkling (optional)

→ Apple Filling

04 - 2 kilograms Granny Smith apples, peeled, cored, and sliced into 1/3-inch thick pieces
05 - 1 cup packed brown sugar
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 3/4 teaspoon kosher salt
10 - 1 teaspoon unsalted butter

# Instructions:

01 - Make your shortcrust pastry dough and form it into discs. Roll out one portion to fit your 9-inch metal pie tin, making sure the base is thick enough to stay sturdy. Trim any excess hanging over the edge, then take a fork and prick the bottom about 30 times without going all the way through. Wrap everything up and pop it in the freezer for at least 2 hours while you work on the filling.
02 - Heat your oven to 400°F. Lay two large sheets of parchment paper in an X shape over your frozen pie crust, then fill it with pie weights or dried beans. Bake for 25 minutes until it starts looking set. Carefully lift out the parchment with the weights, brush the base and sides lightly with beaten egg, then return it to the oven for another 5 minutes. Let it cool for 15 minutes before you add the filling.
03 - Take your second batch of dough out of the fridge about 30 minutes before you need it. Roll it out to about 1/8-inch thickness and cut twelve strips that are roughly 1 inch wide. Transfer these to a board, cover them with plastic wrap, and keep them chilled until you're ready to top the pie.
04 - Turn your oven down to 350°F. In a large bowl, combine the brown sugar, cinnamon, ginger, nutmeg, and salt. Toss your apple slices in this spice mixture, making sure to separate any pieces that stick together. Spread everything across two large baking trays and bake until the apples are tender but still holding their shape - start checking around 15 minutes and then every 5 minutes after that. Don't stir or rotate the trays while they bake.
05 - When the apples are done, use a spatula to hold them back while you pour off all the juices into a small saucepan. Let the apple slices cool on the trays for about 15 minutes. Add the butter to the apple juice and simmer gently until it reduces down to about 1/3 cup and gets nice and syrupy - this could take anywhere from 1 to 5 minutes depending on how much juice you have. Set it aside to cool.
06 - Crank your oven back up to 400°F. Scoop about two-thirds of the cooled apple slices into your baked pie crust, gently pressing to remove any air pockets. Arrange the remaining apples on top so they mound up slightly in the center. Drizzle that gorgeous apple syrup over everything. Create a lattice pattern with your chilled pastry strips, trim the excess, and press the edges to seal using a little water. Brush the lattice with egg wash and sprinkle with sugar if you'd like a sparkly finish.
07 - Bake your pie for 45 minutes or until the pastry turns a beautiful golden brown and you can see the syrup bubbling up through the lattice. This is the hardest part - let it cool for at least 3 hours before slicing. For the neatest slices, refrigerate it overnight, turn it out of the dish, and reheat covered with foil for 10 minutes at 350°F before serving. Always serve with vanilla ice cream!

# Notes:

01 - This recipe specifically requires Granny Smith apples for their perfect tartness and ability to hold their shape when baked. Other apple varieties may result in a dry or mushy filling.
02 - Freezing the pie crust before baking prevents shrinkage and ensures a sturdy base that won't break when filled with the heavy apple mixture.
03 - Pre-baking the apples separately is the secret to avoiding that disappointing gap between the filling and the top crust while ensuring perfectly cooked fruit.
04 - The pie is at its absolute best within the first 24 hours after baking, though it will keep in the refrigerator for up to 4 days.
05 - You can freeze the lined pie tin overnight or for up to a month before blind baking - just work it into your schedule whenever it's convenient.

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