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Classic Homemade Apple Pie with Flaky Crust

Close-up of a flaky slice from an amazing apple pie recipe showing rich, caramelized apple filling.
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This recipe provides simple directions for a classic apple pie with a flaky, buttery crust and a sweet, cinnamon-spiced filling. It is the best homemade apple pie for family gatherings or cozy nights.

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
  • 6–8 medium tart apples (like Granny Smith), 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 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces (for dotting)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the 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, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, gently toss the sliced apples with the granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, and lemon juice until the apples are evenly coated.
  3. Assemble the Pie: Preheat your oven to 425 degrees F (220 degrees C). 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.
  4. Fill the Pie: Pour the apple mixture into the bottom crust. Dot the top of the apples with the 1 tablespoon of small butter pieces.
  5. Top the Pie: Roll out the second disk of dough. 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. Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. 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 (190 degrees C) 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 aluminum foil.
  7. Cool: Let the pie cool on a wire rack for at least 2 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all your butter and water extremely cold.
  • If you prefer a crumb topping instead of a double crust, use the crumb topping ingredients in place of the top dough disk.
  • Use a mix of apples, such as Granny Smith for tartness and Honeycrisp for sweetness, for the best flavor balance.

Nutrition

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