Print

Classic Homemade Double-Crust Apple Pie From Scratch

A close-up of a perfect slice of homemade apple pie showing thick apple filling and a golden, flaky crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the ultimate apple pie with a flaky, buttery crust and a perfectly balanced sweet and tart apple filling. This recipe guides you through creating a bakery-style dessert that tastes like home.

Ingredients

Scale
  • 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 apples (mix of Granny Smith and Golden Delicious recommended)
  • 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 lemon juice
  • 2 tablespoons 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 wrap, and chill for at least 1 hour.
  2. Prepare the Filling: Peel, core, and slice the apples about 1/4 inch thick. 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.
  3. Assemble the Bottom Crust: 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. Place the bowl of apple filling into the crust. Dot the top of the apples with the 2 tablespoons of small butter pieces.
  4. Assemble the Top Crust: Roll out the second dough disk into an 11-inch circle. Place this crust 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.
  5. Chill and Bake: Brush the top crust with the egg wash and sprinkle evenly with coarse sugar. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 425 degrees Fahrenheit.
  6. Bake the Pie: Place the pie on a baking sheet. 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 bubbling. If the edges brown too quickly, cover them loosely with foil.
  7. Cool: Let the ultimate 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 pie crust, keep all your butter and water extremely cold.
  • Use a mix of tart apples (like Granny Smith) and sweet apples (like Honeycrisp or Golden Delicious) for the best flavor balance.
  • If you notice the bottom crust becoming soggy during baking, place a pizza stone or another baking sheet on the rack below the pie for the last 20 minutes of cooking.

Nutrition

Find it online: https://delishcraze.com/homemade-apple-pie-recipe-from-scratch/