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Classic Homemade Apple Pie Recipe with Perfectly Flaky Double Crust

A close-up of a thick slice of apple pie recipe showing flaky crust and gooey cinnamon apple filling.
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This is the ultimate classic apple pie recipe, featuring a buttery, flaky double crust and a sweet, cinnamon-spiced filling made from scratch. It is designed to be a reliable, no-fail recipe for a traditional, comforting dessert perfect for holidays or any cozy occasion.

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 more if needed
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 2 large Honeycrisp apples, 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 (for filling)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 2 tablespoons 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 Pie Dough: 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. 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, combine the sliced apples, granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, allspice, and lemon juice. Toss gently until the apples are evenly coated. Set aside while you roll out the bottom crust.
  3. 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.
  4. Assemble the Pie: Pour the apple filling into the chilled bottom crust, mounding the apples slightly in the center. Dot the top of the filling with the 2 tablespoons of small butter pieces.
  5. Add the Top Crust: Roll out the second disk of dough into an 11-inch circle. Place it over the filling. Trim the top crust overhang to match the bottom crust. Crimp the edges together to seal. Cut several slits in the top crust to allow steam to escape.
  6. Chill and Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Chill the assembled pie in the refrigerator for 15 minutes before baking. Preheat your oven to 425 degrees Fahrenheit.
  7. Bake: Place the pie on a baking sheet to catch any drips. Bake at 425 degrees Fahrenheit for 15 minutes. 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.
  8. Cool: Let the apple 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 butter and water as cold as possible.
  • Use a mix of tart and sweet apples for the best flavor balance in your filling.
  • If you prefer a rustic apple pie look, you can cut the top crust into strips and weave a lattice instead of using a full top crust.

Nutrition

Find it online: https://delishcraze.com/apple-pie-recipe-classic-flaky-crust/