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The Best Classic Homemade Apple Pie Recipe with Flaky Crust

Close-up of a thick slice of apple pie recipe showing flaky crust and caramelized apple filling.
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Make the ultimate comfort dessert with this easy apple pie recipe. You get a perfectly flaky, buttery crust and a sweet, cinnamon-spiced filling made with tart apples. This recipe is ideal for holidays or cozy 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 tart apples (like Granny Smith or Honeycrisp), 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 (for filling)
  • 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 Pie Crust: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon 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, 1 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 Apple Filling: In a separate large bowl, gently toss the sliced apples with 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 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.
  4. Assemble the Pie: Pour the apple filling into the chilled bottom crust, mounding the apples slightly in the center.
  5. Top the Pie: Roll out the second disk of dough into an 11-inch circle. Place it over the filling. Trim the top crust, leaving a 1-inch overhang. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  6. Chill and Bake: Brush the top crust lightly 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).
  7. Bake: 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 bubbly. If the edges brown too quickly, cover them loosely with foil.
  8. Cool: Let the apple pie cool on a wire rack for at least 3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep your butter and water as cold as possible when mixing the dough.
  • Use a mix of apples, like Granny Smith for tartness and Honeycrisp for sweetness, to achieve the best flavor balance in your filling.
  • If you prefer a quicker dessert, you can substitute the homemade crust with two store-bought refrigerated pie crusts.

Nutrition

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