A classic dessert made with a crisp, buttery crust and a juicy apple filling flavored with cinnamon and nutmeg. It’s perfect for a cozy family tea time or a festive gathering. With its tender texture and rich aroma, this pie is a favorite treat during the colder months. Serve it warm or completely cooled, topped with a scoop of vanilla ice cream or a dollop of whipped cream.
In a large bowl, combine the flour, sugar, and salt.
Cut the cold butter into small cubes and add it to the flour. Rub the butter into the flour with your fingertips until the mixture resembles fine crumbs.
Gradually add cold water, one tablespoon at a time, gently mixing with your hands. The amount of water may vary depending on the flour’s moisture level - add just enough for the dough to come together without becoming sticky. Avoid overmixing to keep the crust tender and flaky.
Wrap the dough in plastic wrap and refrigerate for 30–60 minutes.
Peel, core, and thinly slice the apples. Choose firm, sweet-tart varieties for the best flavor balance – their slight tang helps offset the sweetness of the crust. Drizzle the sliced apples with lemon juice (about half a lemon) to prevent browning.
In a small bowl, mix together the sugar, cornstarch, cinnamon, and nutmeg.
Sprinkle the mixture over the apples and toss well to coat each slice evenly with the spices.
Preheat the oven to 180°C (350°F).
Take the dough out of the refrigerator and divide it into two portions: about two-thirds for the base and one-third for the top.
Roll out the larger portion into a circle large enough to cover the bottom and sides (4–5 cm high) of a 22 cm pie dish. Carefully transfer it into the dish, pressing it gently against the bottom and sides.
Spoon the apple filling into the crust and spread it evenly. Dot the top with small pieces of butter.
Roll out the remaining dough into a circle. Cut a small slit or hole in the center to allow steam to escape during baking.
Cover the pie with the top crust, pressing the edges together to seal. Crimp the edges with your fingers or a fork.
Beat the egg until smooth and brush it over the top crust for a golden finish.
Bake the pie in the preheated oven at 180°C (top and bottom heat) or 160–170°C with convection for 45–50 minutes, until the top is golden brown.
Remove the pie from the oven and let it cool before serving to allow the filling to set.
It’s best to use firm, sweet-tart apple varieties that offer a perfect balance of flavor. Their slight acidity helps offset the sweetness of the crust, making the dessert less cloying while adding a bright aroma and juiciness that make the pie even more delicious and appealing.
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