Apple Pie Steps (Print Version)
Tender apples and comforting spices tucked in a crispy, buttery crust—something everyone can dig into.
# Ingredients:
→ Crust stuff
01 -
90–120 ml super cold water
02 -
227 g unsalted butter, chopped up and cold
03 -
1 tablespoon sugar
04 -
1 teaspoon salt
05 -
315 g regular flour
→ Filling stuff
06 -
2 tablespoons lemon juice
07 -
1/4 teaspoon nutmeg, ground
08 -
1 teaspoon ground cinnamon
09 -
2 tablespoons regular flour
10 -
150 g sugar
11 -
6 to 8 medium apples, peeled, cored, and sliced up
# Steps:
01 -
Crank up your oven to 220°C.
02 -
Sprinkle flour, salt, and sugar into a big bowl. Drop in diced butter straight from the fridge. Blend with your fingers or a pastry cutter until you see crumbly, lumpy bits. Splash in the cold water bit by bit and toss just until it holds together. Divide it in two, then roll each part into a flat sheet on some floured counter space.
03 -
Drop the apple slices, lemon juice, sugar, flour, cinnamon, and nutmeg into another bowl. Toss everything so the apples get coated all over.
04 -
Drape one dough sheet into a 23 cm pie pan. Pile in your apple filling. Lay the second dough round right on top. Squeeze and squish the edges shut, then snip a few holes up top so steam won’t get trapped.
05 -
Bake for 15 minutes while it’s hot, then turn the heat down to 175°C. Let it keep baking 35–45 minutes, until the crust’s nice and golden and the inside is bubbling.
# Notes:
01 -
Let it cool off so the filling isn’t runny when you slice it.
02 -
It’s extra cozy with vanilla ice cream on the side.
03 -
Pop any extras in the fridge covered up.