the classic recipe
Classic American apple pie (double crust)
Classic American apple pie is the dessert that defines a culture. A crisp golden double crust hiding a cinnamon-spiced filling of tender apples that still hold their shape, bubbling syrup peeking through the lattice or vent cuts. The crust should shatter like leaves, the filling should be jammy but not soupy, the spices should be obvious but not aggressive. Eaten warm with vanilla ice cream melting into the slice, it's the embodiment of American holiday tables and small-town diners. Cinnamon, butter, sugar, apples — four ingredients that built an entire mythology.
yields 9 servings·658 kcal per serving·cuisine American
The traditional recipe
Instructions
Make the crust: pulse flour, sugar, and salt in a food processor. Add cold butter (cut into ½-inch pieces) and pulse until the mixture resembles coarse peas. Add sour cream and ice water a tablespoon at a time, pulsing just until the dough barely comes together.
Divide the dough into two equal disks, wrap tightly in plastic, and refrigerate for at least 1 hour (up to 2 days).
Cook the filling: melt butter in a large skillet over medium heat. Add peeled, sliced apples, both sugars, cinnamon, nutmeg, salt, and lemon juice. Cook, stirring occasionally, for 17–25 minutes until apples are tender but still hold their shape.
Sprinkle cornstarch over the apples, stir, and cook 2 more minutes until the syrup thickens. Remove from heat, stir in vanilla extract, and let cool completely (at least 1 hour).
Assemble: on a lightly floured surface, roll out one dough disk into a 12-inch circle. Fit it into a 9-inch pie pan, letting the edges overhang. Add the cooled filling in an even mound.
Roll out the second disk and lay it over the filling. Trim the overhang to ½ inch, fold the edges under, and crimp firmly. Cut 4–5 vents in the top crust. Brush with egg wash (1 beaten egg) and sprinkle with sugar.
Place the pie on a baking sheet. Bake at 425°F (220°C) for 15 minutes, then reduce to 375°F (190°C) and bake another 40–50 minutes until the crust is deep golden brown and the filling is visibly bubbling through the vents.
Cool on a wire rack for at least 4–6 hours before slicing — the filling sets as it cools. Serve warm or at room temperature with vanilla ice cream.