Cut in cold butter until mixture resembles coarse crumbs.
Add ice water 1 tbsp at a time until dough holds together.
Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the filling:
In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, cloves, lemon juice, and vanilla. Toss until evenly coated.
Assemble the pie:
Preheat oven to 425°F (220°C).
Roll out one dough disc to fit a 9-inch pie pan. Transfer to the pan.
Pour in apple filling.
Roll out second disc and place over the apples. Trim excess dough and crimp edges to seal.
Cut a few slits in the top for steam to escape.
Add egg wash and sugar:
Brush top crust with beaten egg.
Sprinkle with sugar if desired.
Bake:
Bake for 45–50 minutes until crust is golden and filling is bubbly.
If edges brown too quickly, cover with foil.
Cool & Serve:
Let the pie cool for at least 2 hours to set the filling before slicing.
💡 Tips:
For extra flavor, add 1 tbsp butter dotted on top of the filling before placing the top crust.
Serve warm with vanilla ice cream for a classic treat.
If you want, I can also give you a super quick 5-ingredient apple pie recipe that’s fast and still delicious! Do you want me to share that version too?
