Print

The Best Classic Homemade Apple Pie Recipe with Flaky Double Crust

A close-up view of a slice of amazing apple pie recipe showing thick, caramelized apple filling and a golden, flaky crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, classic homemade apple pie from scratch. It features a buttery, flaky double crust and a sweet, cinnamon-spiced apple filling that tastes like comfort.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, 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
  • 1/4 cup lemon juice
  • 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
  • 1/8 teaspoon ground allspice
  • 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 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.
  2. Divide the dough in half, form each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  3. Prepare the Filling: In a large bowl, toss the sliced apples with lemon juice. In a separate small bowl, mix the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice. Pour the sugar mixture over the apples and toss gently to coat. Let the filling sit while you roll out the bottom crust.
  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 standard 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 the small pieces of butter.
  6. Roll out the second dough disk for the top crust. 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.
  7. Brush the top crust lightly with the egg wash and sprinkle with coarse sugar.
  8. Bake: Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes. Then, 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 bubbling. If the edges brown too quickly, cover them loosely with foil.
  9. Cool: Let the 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 all your ingredients, especially the butter and water, very cold.
  • If you prefer a quicker method, you can substitute one or both crusts with a store-bought refrigerated pie crust.
  • Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for the best flavor balance.

Nutrition

Find it online: https://yumdrizzle.com/best-classic-apple-pie-recipe/