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The Best Classic Homemade Apple Pie Recipe with Flaky Crust

Close-up of a perfect slice of homemade apple pie showing a flaky, golden crust and thick, cinnamon-spiced apple filling.
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Follow this recipe to make the best homemade apple pie, featuring a buttery, flaky double crust and a perfectly spiced, tender apple filling. This recipe honors traditional American home cooking.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
  • 6 large Honeycrisp apples, peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  2. Prepare the Spiced Apple Filling: In a separate large bowl, gently toss the sliced apples with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice until the apples are evenly coated. Set aside while you roll out the bottom crust.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie plate in the refrigerator while you prepare the top crust.
  4. Assemble the Pie: Pour the spiced apple filling into the chilled bottom crust, mounding the apples slightly in the center.
  5. Prepare the Top Crust: Roll out the second disk of dough. You can cut vents, create a lattice top, or place the full circle over the filling. Crimp the edges of the top and bottom crusts together to seal. Brush the top crust with the egg wash and sprinkle evenly with coarse sugar.
  6. Bake the Apple Pie: Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil strips.
  7. Cool Completely: Remove the apple pie from the oven and let it cool on a wire rack for at least 3 to 4 hours before slicing. This step is necessary for the filling to set properly and prevent a soggy bottom.

Notes

  • For the flakiest crust, keep all your butter and water extremely cold.
  • If you prefer a Dutch Apple Pie, skip the top crust and egg wash, and instead top the filling with a streusel topping made from 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter cut in until crumbly.
  • Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for the best flavor balance.

Nutrition

Find it online: https://cravybite.link/classic-homemade-apple-pie-recipe/