Apple Pie
The American classic where exact measurements are the difference between flaky and flop.
The Chemistry in This Bake
Weighing flour/butter and measuring liquid ingredients precisely rather than "a splash of this" — precision here changes the outcome exactly as it would with a lab balance and graduated cylinder.
Learn the full technique →Ingredients
- All-purpose flour
- Cold unsalted butter
- Granulated sugar
- Brown sugar
- Apples (Granny Smith)
- Lemon juice
- Ground cinnamon
- Salt
- Egg (for wash)
Method
Weigh the flour and cut in cold butter until pea-sized crumbs form.
Add ice water gradually by measured tablespoons until the dough just holds together.
Chill the dough, then roll out the bottom crust and line the pie dish.
Toss sliced apples with measured sugars, lemon juice, and cinnamon, and pile into the shell.
Cover with the top crust, crimp the edges, and cut steam vents.
Bake at 200 °C until deeply golden and the filling bubbles through the vents.