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2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cold and cut into cubes
6-8 tablespoons ice water
For the Apple Filling:
6-7 medium apples (Granny Smith, Honeycrisp, or a mix)
1/2 cup granulated sugar
1/4 cup brown sugar
1 tablespoon lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 tablespoon unsalted butter, cubed
For the Lemon Cream Filling:
1 cup heavy cream
1/2 cup powdered sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
Directions for Making Classic Apple Pie with Lemon Cream Filling
Step 1: Prepare the Pie Crust
In a large bowl, combine the flour, salt, and sugar. Add the cold butter and cut it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just begins to come together. You may not need all the water.
Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour.
Step 2: Make the Apple Filling
Peel, core, and slice the apples into thin slices.
In a large bowl, toss the apples with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and flour until the apples are well-coated. Set aside.
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