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Classic apple pie

Classic apple pie
Los Angeles Times

Behold the pie, so perfect in its imperfection, the rustic pinnacle of the home cook's art. Pie is personal, a little tricky, but surprisingly forgiving. Its flaws reveal soul. The crimped edge is a bit uneven, the crust perfectly flaky. ... Read more

Total time: 1 hour, 30 minutes plus chilling time | Serves 8


  • 2 cups flour, plus more for rolling
  • 1 teaspoon salt
  • 3/4 cup cold butter (1 1/2 sticks), cut up
  • 4 tablespoons ice water

Step 1Combine the flour and salt in a bowl. Add the butter, and using your fingertips, blend it in until the mixture resembles coarse crumbs.

Step 2Add the ice water and stir with a fork just until the mixture comes together into a ball.

Step 3Divide the pastry dough in half and flatten into two disks. Cover each with plastic wrap and chill until firm, about 1 hour, or overnight.

Filling and assembly

  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 tablespoon cinnamon
  • 8 cups Granny Smith apple slices (about 7 to 8 apples, peeled, quartered, seeded and sliced 1/4 -inch thick)
  • 2 tablespoons butter ( 1/4 stick), cut into small pieces
  • 1 tablespoon milk

Step 1Heat the oven to 400 degrees. Combine the sugar, flour and cinnamon. Pour the sugar mixture over the apples and stir to coat evenly.

Step 2Roll one disk of the pastry dough on a floured board into a 14-inch circle. Fold the dough into quarters, center it on the pie plate, unfold and gently pat the dough into the bottom and sides of the plate.

Step 3Spoon the apples into the pastry-lined pie plate. Dot with butter.

Step 4Roll the remaining dough into a 14-inch circle. Make slits in the middle. Fold the dough into quarters, center on top of the pie and unfold. Trim, seal and flute the edges. Brush the surface of the crust with milk.

Step 5Bake until the crust is golden brown and juices bubble, about 45 to 55 minutes.


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