delicious apple pie

 Certainly! Here's a simple recipe for a delicious apple pie:


For the crust:

- 2 1/2 cups all-purpose flour

- 1 cup (2 sticks) unsalted butter, cold and cut into cubes

- 1 teaspoon salt

- 1 tablespoon granulated sugar

- 6-8 tablespoons ice water

For the filling:

- 6-7 medium-sized apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced

- 3/4 cup granulated sugar

- 1/4 cup packed light brown sugar

- 1 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon salt

- 1 tablespoon lemon juice

- 2 tablespoons unsalted butter, cut into small pieces


1. **Make the Crust:**

   - In a large bowl, mix together flour, salt, and sugar.

   - Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

   - Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just begins to hold together.

   - Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

2. **Prepare the Filling:**

   - In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Mix until apples are evenly coated.

3. **Assemble the Pie:**

   - Preheat oven to 400°F (200°C).

   - On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, letting the excess dough hang over the edges.

   - Fill the pie shell with the apple filling, spreading it evenly.

   - Dot the filling with small pieces of butter.

4. **Top the Pie:**

   - Roll out the second disk of dough to a similar size. You can leave it whole for a traditional double-crust pie, or cut it into strips for a lattice crust.

   - If making a double-crust pie, place the rolled-out dough over the filling. Trim excess dough, leaving about a 1-inch overhang. Fold the overhang under the bottom crust, pressing to seal. Crimp the edges with a fork or your fingers to create a decorative border.

   - If making a lattice crust, cut the rolled-out dough into strips and weave them over the filling. Trim excess dough and press the edges to seal.

5. **Bake the Pie:**

   - Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.

   - If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie crust shield halfway through baking.

6. **Cool and Serve:**

   - Allow the pie to cool on a wire rack for at least 2 hours before serving. This helps the filling set.

Enjoy your homemade apple pie! It's wonderful served warm with a scoop of vanilla ice cream or a dollop of whipped cream.