Only Apple Pie Warm Cozy

This apple pie truly captures warmth and comfort with every bite. It starts with a flaky, buttery crust made from simple pantry ingredients and fills up with fresh Granny Smith apples tossed in sugar, spices, and just a hint of lemon for brightness. Baking brings out a golden crust with a sugared, glistening finish that pairs perfectly with creamy vanilla ice cream. Whether for a cozy fall evening or a special family celebration, this pie hits all the right notes.

I made this recipe on a chilly weekend when I wanted something homemade and satisfying. The smell of cinnamon and baked apples filled the house and now everyone asks for this pie whenever the weather cools down.

Ingredients

• Flour for the crust: all-purpose flour ensures a tender, flaky texture. Look for fresh, fine flour without clumps
• Salt: enhances all the flavors in the crust and filling equally
• Cold butter cubed: key for flaky layers, use high-quality unsalted butter if possible
• Ice water: helps bind dough without melting the butter, so keep it cold for best results
• Granny Smith apples peeled and sliced: tartness cuts through the sweetness for balance. Choose firm apples with no bruises
• Sugar: sweetens the filling and adds a sparkle on top
• Flour in the filling: thickens the apple juices as they bake
• Cinnamon and nutmeg: warming spices that bring classic apple pie aroma and taste
• Lemon juice: brightens and keeps the apples from browning
• Egg beaten: for brushing the crust to achieve a beautiful golden shine
• Extra sugar to sprinkle: creates a sugary crust that crackles on top
• Vanilla ice cream: cool and creamy contrast to the warm pie

Instructions

Sift and Combine the Dry Ingredients:

In a medium bowl, mix flour and salt evenly with a fork. This creates the base of your crust and helps distribute salt for flavor enhancement.

Cut in the Butter:

Add cold, cubed butter to the flour mixture. Use a fork or pastry cutter to break the butter into pea-sized lumps. The chunks of butter are crucial because they create flaky layers when baked.

Add Ice Water Gradually:

Slowly add ice water while stirring gently. Stop when the dough just starts to come together but is not sticky. Use your hands to form the dough into a ball without overworking it, which keeps the crust tender.

Chill the Dough:

Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes. This resting period firms up the butter and relaxes the gluten, making rolling easier.

Prepare the Apples:

Peel, core, and slice your Granny Smith apples thinly for even cooking. Toss them in a bowl with sugar, flour, salt, cinnamon, nutmeg, and freshly squeezed lemon juice. This mixture prevents browning and thickens the filling.

Preheat the Oven and Roll Out Dough:

Set your oven to 375 degrees Fahrenheit or 200 degrees Celsius. On a floured surface, divide the dough into two equal portions. Roll each into a ⅛inch thickness large enough to line a pie dish.

Assemble the Pie:

Carefully transfer one dough round to your pie dish, pressing it gently into all edges. Fill with the seasoned apple mixture and pat lightly to spread evenly.

Cover and Crimp:

Roll the second dough round and place it over the filling. Trim excess dough and pinch together the edges, creating a secure crimp that seals in juices.

Top with Egg Wash and Sugar:

Brush the pie surface with the beaten egg for a glossy finish and sprinkle with sugar for a crisp, sweet top. Cut four slits in the crust to allow steam to escape while baking.

Bake Until Golden:

Bake for 50 to 60 minutes, until the crust is golden brown and cooked through without any gray patches that indicate underdone areas.

Cool and Serve:

Let the pie cool completely before slicing so the filling sets nicely. Serve each slice topped with a scoop of vanilla ice cream for contrast.

One of my favorite parts about this pie is the crisp edge where the crust and filling meet. It always reminds me of Sunday afternoons spent baking with my family, sharing stories and laughter around the kitchen. The aroma of cinnamon and baked apples still brings back those warm memories.

Storage tips

Once cooled, cover your pie loosely with foil or plastic wrap and store it in the refrigerator. It keeps well for up to four days but always tastes best on the first day. To warm leftovers, pop a slice in a preheated 350degree Fahrenheit oven for about 10 minutes. This refreshes the crust and filling perfectly.

Ingredient substitutions

If Granny Smith apples are unavailable, try a mix of tart and sweet apples like Honeycrisp or Braeburn for balanced flavor and texture. You can replace butter with a high-quality margarine but the crust will lose some richness. For the lemon juice, a splash of apple cider vinegar works in a pinch to keep the apples bright.

Serving suggestions

Serve warm with a scoop of vanilla ice cream or clotted cream. A drizzle of caramel sauce adds extra indulgence. Pair with a cup of strong coffee or black tea to cut through the sweetness. For extra flair, sprinkle chopped toasted pecans on the ice cream topping.

This simple apple pie is a timeless dessert that brings warmth to any gathering. Enjoy it warm with ice cream for the best experience.

Common Questions About Recipes

→ What type of apples work best for this pie?

Granny Smith apples are ideal due to their tartness and firmness, which hold up well during baking and balance the sweetness.

→ How do I achieve a flaky pie crust?

Use cold butter cut into the flour until pea-sized lumps remain, and handle the dough minimally to keep it tender and flaky.

→ Can I prepare the filling ahead of time?

Yes, combine the sliced apples with sugar and spices and refrigerate for up to a few hours to enhance flavors before filling the crust.

→ Why is an egg wash used on the crust?

Brushing with beaten egg before baking adds a golden shine and helps sugar adhere, creating a beautiful, crisp finish.

→ What’s the best way to serve this pie?

Serve warm slices topped with a scoop of vanilla ice cream for a creamy contrast to the spiced apple filling.