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Ultimate Classic Homemade Apple Pie with Flaky All-Butter Double Crust

A perfect slice of homemade apple pie showing thick, spiced apple filling and a flaky, golden-brown crust.
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Bake the ultimate comfort dessert: a classic homemade apple pie from scratch featuring a tender, flaky all-butter double crust and a sweet, cinnamon-spiced apple filling. This reliable recipe delivers perfect results for your next holiday or family gathering.

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
  • 3 large Honeycrisp apples, peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter, cut into small pieces (for dotting)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 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 butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. 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 2 hours.
  3. Prepare the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and 2 tablespoons of flour. Toss gently to coat the apples evenly.
  4. 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 while you prepare the top crust.
  5. Assemble the Top Crust: Roll out the second disk of dough into an 11-inch circle. Cut vents or use cookie cutters to create a design.
  6. Fill the Pie: Pour the apple mixture into the chilled bottom crust. Dot the top of the apples with the 1 tablespoon of cut butter pieces.
  7. Top and Seal: Place the top crust over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the top and bottom edges together to seal. Brush the top crust lightly with the egg wash and sprinkle generously with coarse sugar.
  8. Bake the Pie: Preheat your oven to 425 degrees F (220 degrees C). Place the pie on a baking sheet to catch drips. Bake for 15 minutes at 425 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  9. Cool: Let the homemade apple pie cool on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all butter and water extremely cold.
  • Use a mix of apples, like Granny Smith for tartness and Honeycrisp for sweetness, to achieve the best flavor balance.
  • If you prefer a lattice top, cut the top dough into even strips and weave them over the filling.

Nutrition

Find it online: https://cookingbymia.com/homemade-apple-pie-best-flaky-crust-recipe/