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The Best Homemade Apple Pie Recipe with Flaky Double Crust

A close-up of a thick slice of amazing apple pie showing flaky crust and caramelized apple filling.
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Follow this classic homemade apple pie recipe to create a comforting dessert featuring a tender, cinnamon-spiced filling encased in a perfectly flaky double crust. This recipe delivers the traditional American classic you remember.

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 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper (for flavor depth)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 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 flour and salt for the crust. 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, gently toss the sliced apples with the granulated sugar, brown sugar, cinnamon, nutmeg, black pepper, 2 tablespoons of flour, and lemon juice 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. Chill the pie plate while you roll out the top crust.
  4. Assemble the Top Crust: Roll out the second disk of dough into an 11-inch circle. Cut vents into the top crust or cut into strips for a lattice design.
  5. Fill and Seal: Pour the apple filling into the chilled bottom crust. Moisten the edge of the bottom crust with water. Place the top crust over the filling. Trim the overhang and crimp the edges to seal the top and bottom crusts together. Brush the top crust with the egg wash and sprinkle with coarse sugar.
  6. Bake the Pie: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the pie on a baking sheet to catch drips. Bake for 15 minutes at 425°F. 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.
  7. Cool: Let the apple pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly for perfect slices.

Notes

  • For an extra flaky crust, use only ice-cold ingredients and handle the dough as little as possible.
  • If you are short on time, you can use a high-quality store-bought crust, but the homemade flavor is superior.
  • For a deeper, richer flavor, substitute 1/4 cup of the granulated sugar with maple syrup in the filling.

Nutrition

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