All-American Apple Pie (Classic Deep Dish)

A timeless USA favorite featuring a buttery, flaky crust and cinnamon-spiced apples.

Prep Time	Bake Time	Serves	Difficulty
30 mins	50 mins	8 People	Intermediate

The Crust: 2 ½ cups all-purpose flour, 1 cup cold unsalted butter (cubed), 1 tsp salt, 6-8 tbsp ice water.
The Filling: 6-7 Granny Smith apples (peeled/sliced), ¾ cup sugar, 2 tbsp flour, 1 tsp cinnamon, ¼ tsp nutmeg, 1 tbsp lemon juice.
The Glaze: 1 egg (beaten) + 1 tbsp coarse sugar for the top.

Vegetarian (Original): This recipe is naturally vegetarian as it uses butter and eggs.
Vegan Twist: Replace the butter with cold coconut oil or vegan margarine. Use a maple syrup brush instead of an egg wash for the golden crust.
Gluten-Free: Use a 1-to-1 gluten-free baking flour blend for the crust.

The Crust: Pulse flour, salt, and cold butter until it looks like crumbs. Add ice water until the dough forms. Divide into two disks, wrap, and chill for 1 hour.
The Filling: Toss sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice. Let sit for 10 minutes.
Assembly: Roll out one disk for the bottom of the pie dish. Add the apple filling. Roll out the second disk and place it on top (or cut into strips for a lattice design).
Seal & Bake: Crimp the edges to seal. Brush with egg wash and sprinkle sugar. Cut small slits for steam. Bake at 200°C (400°F) for 45–50 minutes until golden.

Calories	Protein	Fat	Carbs
410 kcal	4g	22g	52g

Health Note: Apples are a great source of fiber and Vitamin C. To lower calories, use a “crumble” top instead of a full top crust.

Room Temp: Keeps for 2 days (covered).
Fridge: Store for up to 5 days.
Freezer: You can freeze the unbaked pie for 3 months! Bake straight from frozen (add 15 mins to bake time).
Reheating: Best warmed in the oven at 150°C for 10 minutes to restore the crust’s crunch.

Chef Tip: Use Granny Smith apples. They are tart and firm, so they don’t turn into “mush” while baking.
Q&A: “Why is my pie watery?” — A: You might have skipped the flour in the filling. Flour acts as a thickener for the apple juices.
The Lattice: Creating a woven top (lattice) isn’t just for looks; it allows steam to escape, keeping the crust crispier.