An Old-Fashioned Apple Pie is a classic dessert that brings together a flaky crust and a sweet, spiced apple filling. According to chef Joey Campanaro of Little Owl in New York City, making apple pie is a hands-on learning experience that teaches you the intricacies of handling fruits, dough, and the balance of textures. “There’s a learning curve: getting the crust flaky, following a recipe, understanding that fruits and vegetables are 90% water. Apple pies usually get screwed up when you make them, but they still taste good. It’s good to start with something that will still taste delicious, even if it doesn’t look perfect.” Here’s how to make this delicious pie step by step.

For the Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled and cut into cubes
6-8 tablespoons ice water
For the Filling
6-8 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced

3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon lemon juice
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
For Assembly
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional)

1. Prepare the Crust
Mix Dry Ingredients: In a large bowl, whisk together the flour and salt.
Cut in Butter: Add the chilled butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Add Water: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Do not overmix.
Form Dough: Divide the dough into two equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling
Mix Apples and Spices: In a large bowl, combine the apple slices, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, salt, and lemon juice. Mix well to coat the apples evenly.
Cook the Apples: In a large skillet, melt the butter over medium heat. Add the apple mixture and cook, stirring occasionally, until the apples are just tender but not mushy, about 8-10 minutes. Sprinkle the flour over the apples and cook for another minute to thicken the juices. Remove from heat and let cool.

3. Assemble the Pie
Roll Out Dough: On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie pan, leaving some overhang. Carefully transfer the dough to the pie pan.
Add Filling: Pour the cooled apple filling into the prepared pie crust, spreading it out evenly.
Top Crust: Roll out the second disk of dough and place it over the apples. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Egg Wash: Brush the top crust with the beaten egg and sprinkle with coarse sugar, if desired.
4. Bake the Pie
Preheat Oven: Preheat your oven to 375°F (190°C).
Bake: Place the pie on a baking sheet to catch any drips. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Cool: Allow the pie to cool on a wire rack for at least 2 hours before slicing. This helps the filling to set.

Tips for a Perfect Apple Pie
Choose the Right Apples: A mix of tart and sweet apples adds depth of flavor.
Keep the Dough Cold: Cold butter and minimal handling ensure a flaky crust.
Don’t Overfill: Ensure the apple filling is not too watery to avoid a soggy crust.
Let It Cool: Cooling the pie allows the filling to thicken and makes for cleaner slices.
By following these steps, you can create an Old-Fashioned Apple Pie that boasts a perfect balance of flaky crust and tender, spiced apples. Even if it doesn’t look perfect, it’s guaranteed to taste delicious. Enjoy!