Dessert
A golden homemade apple pie with a flaky buttery crust, tender cinnamon-spiced apples, and a glossy baked finish. Perfect served slightly warm with vanilla ice cream or whipped cream.
Recipe video
Mix flour, salt, and sugar in a large bowl. Add cold butter and rub it in with your fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces.
Stir ice water with apple cider vinegar. Add it gradually to the flour mixture, mixing gently until the dough just comes together.
Divide the dough into two discs, wrap well, and chill for at least 1 hour.
Peel, core, and slice the apples about 5 mm thick so they cook evenly.
Toss apples with sugars, lemon juice, cinnamon, nutmeg, cornstarch, and vanilla. Rest for 15 minutes.
Roll one dough disc into a circle and fit it into a 23 cm / 9 in pie dish. Keep the edges slightly overhanging.
Fill the crust with the apple mixture, piling the apples slightly higher in the center. Dot with diced butter.
Roll the second dough disc and place it over the filling. Trim, fold, and crimp the edges to seal.
Cut small vents in the top crust so steam can escape. Chill the assembled pie for 20 minutes.
Brush the top with beaten egg and milk, then sprinkle with coarse sugar.
Bake at 200°C / 400°F for 20 minutes, then reduce to 180°C / 350°F and bake 35–45 minutes more, until deeply golden and bubbling.
Cool for at least 2 hours before slicing so the filling sets neatly.
