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Classic Homemade Apple Pie with Flaky Crust

A close-up of a thick slice of golden brown apple pie recipe showing flaky crust and cinnamon-spiced apple filling.
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Bake a timeless American classic with this recipe for homemade apple pie, featuring a buttery, flaky crust and a perfectly spiced cinnamon apple filling. This dessert is ideal for holidays or family gatherings.

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
  • 4 large sweet apples (like Honeycrisp or Fuji), peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or water (for egg wash)
  • Coarse sugar, for sprinkling

Instructions

  1. Prepare the 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, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Apple Filling: In a large bowl, gently toss the sliced apples with the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, 2 tablespoons of flour, and lemon juice until the apples are evenly coated. Set aside while you roll out the dough.
  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.
  4. Assemble the Top Crust: Roll out the second disk of dough into an 11-inch circle. Cut vents into the top crust or cut into strips for a lattice top.
  5. Fill the Pie: Pour the apple filling into the chilled bottom crust. Dot the top of the apples with a few small pieces of extra butter if desired. Place the top crust over the filling. Trim the edges and crimp the top and bottom crusts together to seal. Brush the top crust with the egg wash (egg mixed with milk or water) and sprinkle generously with coarse sugar.
  6. Bake the Pie: Preheat your oven to 425 degrees F. Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425 degrees F. Then, reduce the oven temperature to 375 degrees F and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  7. 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 your butter and water very cold.
  • If you are short on time, you can use a store-bought pie crust, but the homemade version provides superior texture.
  • Serve warm with vanilla ice cream or a slice of sharp cheddar cheese for a traditional pairing.
  • If you are interested in structured eating plans, look into meal planning options to balance your favorite treats.

Nutrition

Find it online: https://cutcooktaste.com/apple-pie-recipe/