Classic American Apple Pie

A classic apple pie is a double-crusted pie filled with sweetened and spiced apples. The exact spices vary by recipe, but cinnamon is traditional.

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Ingredients 14 ingredients

12 ounces all-purpose flour
8 ounces cold butter, cut into ½-inch pieces
5–7 tbsp applejack (apple brandy) or hard cider
1 tsp table salt
1 tbsp sugar
6 Honeycrisp apples, peeled, cored, and cut into 12ths
½ cup granulated sugar, divided
¼ tsp salt
¼ tsp freshly-ground grains of paradise
¾ tsp freshly-ground cinnamon
¼ cup apple jelly
1 tbsp apple cider
¼ cup tapioca starch
2 tsp freshly-squeezed lemon juice

Possible health benefits

General information, not medical advice.

Lemon juice High in vitamin C
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Combine dough ingredients to get a mealy dough. Split in half by weight, shape into 2 disks, and chill for 1 hour.
Toss apples with ¼ cup sugar and place in a colander set over a large bowl. Let drain for 1 ½ hours.
Transfer liquid from bowl into a saucepan, and bring to a boil over medium high heat. Cook until reduced to 2 tbsp. Set aside.
Toss apples with remaining filling ingredients. Set aside.
Roll out both disks of crust into rough circles. Place one inside a 9 ½–10-inch tart pan and attach.
Add apples to the crust in a concentric circle, starting from the outside and working to the inside, making the center slightly taller than the outside. Pour any liquid in the bottom of the bowl over the apples.
Top with the second sheet of dough, and seal the edges. Crimp the edges if desired, then snip 3 incisions in the center. Brush top with reduced apple liquid.
Bake at 425°F on the floor of the oven in a half sheet pan lined with parchment for 30 minutes. Transfer to the lower rack, and bake for another 20 minutes.
Remove and cool for 4 hours. Serve.