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The Best Homemade Classic Apple Pie Recipe

A perfect slice of homemade apple pie showing thick, caramelized apple filling and a flaky, golden-brown top crust.
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This classic apple pie recipe delivers a shattering buttery crust and a perfectly spiced, tender apple filling. Learn the secrets to making a traditional apple pie from scratch that avoids a soggy bottom, making it the best dessert for any gathering.

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 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
  • 1/4 cup 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
  • 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 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, one 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 Apple Filling: In a large bowl, toss the sliced apples with lemon juice. In a separate small bowl, mix the granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, and allspice. Pour the sugar mixture over the apples and toss gently to coat evenly.
  3. Assemble the Pie: Preheat your oven to 425 degrees F. 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. Pour the apple filling into the crust. Dot the top of the filling with the small pieces of butter.
  4. 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 top and bottom edges together to seal. Cut several slits in the top crust to allow steam to escape. Brush the top crust with the egg wash and sprinkle with coarse sugar.
  5. Bake the Pie: Place the pie on a baking sheet. Bake at 425 degrees F for 15 minutes. Reduce the oven temperature to 375 degrees F. 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.
  6. Cool: Let the apple pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.

Notes

  • Use a mix of apples, like Granny Smith for tartness and Honeycrisp for sweetness, for the best flavor balance.
  • Chilling the butter and water is essential for achieving a flaky pie crust.
  • Baking the pie on a preheated baking sheet helps cook the bottom crust faster, preventing a soggy bottom.

Nutrition

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