Nothing really beats the smell of apple pie slowly baking away. Butter crust, sweet–tart apples, a little cinnamon, a hint of lemon—simple stuff that just works. As it bakes, the apples go soft and jammy, the pastry turns golden and a bit shattery at the edges. Honestly, it smells like home.
It’s the kind of dessert that feels like a warm hug. Nothing fancy, just cozy and familiar and pretty much perfect after dinner. I’d say serve it slightly warm—yep, still a little steamy—with a scoop of vanilla ice cream or a big spoon of whipped cream. Trust me, you’ll go back for another slice.
For the crust
For the filling
For brushing
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1
egg, beaten
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1 tbsp
sugar (for sprinkling)
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the crust
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Mix flour and butter
In a bowl, combine flour and salt. Rub in the cold butter until the mixture resembles coarse crumbs.
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Add water
Gradually add ice-cold water, mixing until the dough just comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes.
Prepare the filling
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Mix apples
In a large bowl, combine sliced apples with sugar, cinnamon, flour, and lemon juice. Toss to coat evenly.
Assemble the pie
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Roll out dough
Roll out one disc of dough and fit into a pie dish. Fill with the apple mixture.
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Top crust
Roll out the second disc and place over the filling. Seal edges, trim excess, and cut small slits on top for steam to escape.
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Brush and bake
Brush the top with beaten egg and sprinkle with sugar. Bake at 180°C for 45–50 minutes, until golden brown.
Finish and serve
Note: You can prepare the pie crust a day ahead and refrigerate for easier rolling.
Updated: August 30, 2025