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Classic Homemade Apple Pie with Foolproof Flaky All-Butter Crust

A close-up, appetizing slice of homemade apple pie showing thick, cinnamon-spiced apple filling and a flaky, golden crust.
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This recipe delivers the ultimate comfort dessert: a classic homemade apple pie featuring a perfectly flaky, buttery crust and a sweet, cinnamon-spiced apple filling. It is simple enough for beginners but yields results that taste like tradition.

Ingredients

Scale
  • 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 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
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 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 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 wrap, and chill for at least 1 hour.
  3. Prepare the Apple Filling: In a very large bowl, combine the sliced apples, granulated sugar, brown sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated. Set aside while you roll out the bottom crust.
  4. 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.
  5. Assemble the Top Crust: Roll out the second disk of dough into an 11-inch circle. Cut vents in the center or cut into strips for a lattice top.
  6. Fill the Pie: Pour the apple mixture into the chilled bottom crust, mounding the apples slightly in the center. Dot the top of the apples with a few small pieces of reserved cold butter, if desired.
  7. Top the Pie: Place the top crust over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the top and bottom edges together to seal. Brush the top crust evenly with the egg wash and sprinkle with coarse sugar.
  8. Bake the Pie: Preheat your oven to 425 degrees Fahrenheit. 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 degrees Fahrenheit 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 strips.
  9. Cool: Let the **best apple pie filling** cool on a wire rack for at least 3 hours before slicing. This allows the juices to set.

Notes

  • For the flakiest crust, keep all your butter and water as cold as possible. Do not let the butter melt while mixing.
  • Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for the best flavor balance in your **cinnamon spiced apples**.
  • If you prefer a thicker filling, increase the flour in the filling mixture to 3 tablespoons.

Nutrition

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