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The Best Classic Homemade Apple Pie From Scratch with Flaky Double Crust

Close-up of a thick slice of homemade apple pie showing flaky crust and chunky cinnamon apple filling.
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Make the best homemade apple pie from scratch with this reliable recipe. You get a flaky, buttery double crust and a perfectly spiced, tender apple filling that avoids sogginess.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water (plus more if needed)
  • 6 large apples (mix of Granny Smith and Golden Delicious recommended)
  • 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
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Pie Dough: In a large bowl, whisk together the 2 1/2 cups flour and 1 teaspoon salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 2 hours.
  3. Prepare the Filling: Peel, core, and slice the apples about 1/4 inch thick. In a large bowl, toss the apple slices with the granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, allspice, and lemon juice until evenly coated.
  4. Assemble the Bottom Crust: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Chill the crust while you prepare the top.
  5. Fill the Pie: Pour the apple mixture into the chilled bottom crust, mounding the apples slightly in the center. Dot the top of the filling with the 2 tablespoons of small butter pieces.
  6. Assemble the Top Crust: Roll out the second dough disk into an 11-inch circle. Place it over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the top and bottom edges together to seal. Cut several slits in the top crust to allow steam to escape.
  7. Chill and Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 425°F (220°C).
  8. Bake the Pie: Place the pie on a baking sheet (to catch drips). Bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 40 to 50 minutes more, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  9. Cool: Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • Use a mix of tart and sweet apples for the best flavor balance.
  • Baking the pie on a preheated baking sheet helps cook the bottom crust faster, preventing a soggy bottom.

Nutrition

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