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Classic Homemade Apple Pie with Ultimate Flaky All-Butter Crust

A close-up shot of a thick slice of homemade apple pie showing gooey spiced apples and a flaky, golden crust.
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Make the best homemade apple pie from scratch using this classic, easy recipe. It features a tender, flaky double crust and a sweet, cinnamon-spiced apple filling perfect for any 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
  • 6 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
  • 2 tablespoons all-purpose flour (for filling)
  • 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 2 1/2 cups flour and 1 teaspoon salt. Cut in the cold, cubed butter using a pastry blender or your fingertips 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, form each half into a disk, wrap tightly in plastic wrap, and chill for at least 2 hours.
  3. Prepare the Filling: In a very large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, 2 tablespoons flour, and lemon juice. Toss gently until the apples are evenly coated. Set aside while you roll out the bottom crust.
  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. Chill the pie plate while you prepare the top crust.
  5. Assemble the Top Crust: Roll out the second disk of dough. You can cut vents into the top or create a lattice design. 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 with the egg wash and sprinkle evenly with coarse sugar.
  6. Bake the Pie: Preheat your oven to 425 degrees Fahrenheit. Place the pie on a baking sheet (to catch drips). Bake for 15 minutes at 425°F. Then, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with aluminum foil.
  7. Cool: Let the pie cool completely 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. Work quickly when mixing the dough.
  • If you prefer a thicker filling, increase the filling flour to 3 tablespoons.
  • Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for the best flavor balance.

Nutrition

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