There’s something timeless about apple pie. The golden crust, the warm cinnamon filling, the way it perfumes the whole kitchen as it bakes — it’s the essence of fall. This version keeps things simple and true to tradition: buttery pastry, tender apples, and just enough spice to feel cozy. Serve it warm with a scoop of vanilla ice cream or a drizzle of cream for the kind of comfort that never goes out of season.

Sweetness in a Flaky Crust

Buttery pastry flakes under the fork, giving way to apples that turn soft and jammy as they bake. Warm cinnamon and nutmeg melt into the fruit, creating a filling that’s sweet, spiced, and a little saucy at the edges. The crust bakes golden and crisp, while the topping — whether a classic lattice or a buttery crumb — adds its own texture. Best of all, it’s made to be served warm, the juices bubbling softly as a scoop of vanilla ice cream melts over the top or a cloud of freshly whipped cream adds cool contrast.

Ingredients:

For the crust

• 315 g all-purpose flour
• 1 tsp salt
• 15 g sugar
• 225 g cold unsalted butter, cubed
• 90–120 ml ice water
• Shortcut option: store-bought pie crust works fine too

For the filling

• 6–7 medium apples (about 1.2 kg, Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
• 150 g sugar
• 15 g all-purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 15 ml lemon juice
• 1 tsp lemon zest (optional)
• 30 g unsalted butter, cut into small cubes

For the finish (lattice pie)

• 1 egg, beaten with 15 ml water
• 1 tbsp coarse sugar (optional)

Optional crumb topping (for crumb-topped version instead of lattice)

• 125 g all-purpose flour
• 100 g light brown sugar
• 1 tsp cinnamon
• 115 g cold unsalted butter, cubed

Instructions:

1. Mix the dough and let it chill:
   In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water, a spoonful at a time, just until the dough comes together. Divide into 2 discs, wrap tightly, and chill for at least 1 hour.
2. Toss the apples with sugar and spice:
   In another large bowl, combine the sliced apples with sugar, flour, cinnamon, nutmeg, salt, lemon juice, and zest. Let the mixture rest for 10 minutes so the apples release some juices while you roll the crust.
3. Preheat the oven and roll out the bottom crust:
   Set the oven to 200°C. On a lightly floured surface, roll one dough disc into a 30 cm circle. Carefully place it into a 23 cm pie dish, pressing it gently along the bottom and sides, leaving an overhang around the edges.
4. Pile in the filling and dot with butter:
   Spoon the apple mixture evenly into the crust, mounding it slightly higher in the center. Scatter the butter cubes over the apples.
5. Choose your topping:
   • For lattice pie: Roll out the second dough disc and lay it over the apples, or cut it into strips for a lattice pattern. Trim the excess, crimp the edges securely, brush with egg wash, and sprinkle with coarse sugar if using. Cut vents if using a full top crust.
   • For crumb-topped pie: Mix flour, brown sugar, and cinnamon in a bowl. Rub in the butter until coarse crumbs form. Chill briefly, then scatter the topping evenly over the apples.
6. Bake until golden and bubbling:
   Place the pie dish on a baking sheet to catch drips. Bake at 200°C for 20 minutes, then reduce the heat to 190°C and continue baking for 35–45 minutes more, until the topping or crust is golden and the filling is bubbling.
7. Rest the pie before serving:
   Allow the pie to cool for at least 2 hours before slicing. This gives the filling time to thicken and set, making cleaner slices.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

For the crust

For the filling

For the finish (lattice pie)

Optional crumb topping (for crumb-topped version instead of lattice)

Storage:

• Store at room temperature for up to 2 days, loosely covered.
• Refrigerate for up to 4 days.
• Reheat slices in the oven at 175°C for about 10 minutes to restore crispness.

Note:

• A mix of sweet and tart apples gives the best flavor and texture.
• For the lattice version, cover the edges with foil if they brown too quickly.
• For the crumb-topped version, bake until the topping is golden and crisp all the way across — if any spots look pale, give it a few extra minutes.
• The pie filling will continue to set as it cools, so resist cutting too early.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs