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The Ultimate Classic Homemade Apple Pie with Perfectly Flaky Crust

A close-up view of a homemade apple pie with a slice removed, showing caramelized apple filling and a flaky, golden crust.
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Follow this recipe to make a classic, double-crust apple pie from scratch, featuring a rich, all-butter flaky pastry and a perfectly spiced cinnamon apple filling.

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 extra if needed
  • 6 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the 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.
  2. 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, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Filling: In a separate large bowl, gently toss the sliced apples with the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, 2 tablespoons of flour, and lemon juice until the apples are evenly coated. Set aside.
  4. Assemble the Pie: Preheat your oven to 425°F (220°C). 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.
  5. Pour the apple filling into the crust. Dot the top of the filling with small pieces of any remaining cold butter if desired.
  6. Roll out the second dough disk for the top crust. Place it over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the top and bottom crust edges together to seal. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust evenly with the beaten egg wash and sprinkle with coarse sugar.
  8. Bake: Place the pie on a baking sheet. Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 375°F (190°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 foil.
  9. Cool: Let the pie cool completely 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 all ingredients, especially the butter and water, as cold as possible during mixing.
  • If you prefer a thinner filling, reduce the flour in the filling mixture to 1 tablespoon.
  • Use a mix of tart and sweet apples for the best flavor balance.

Nutrition

Find it online: https://tastytipster.com/homemade-apple-pie-recipe-flaky-crust/