Classic Homemade Apple Pie: Flaky Crust, Tender Apples (Print Version)

Bake a Classic Homemade Apple Pie with my tried-and-true recipe. Learn my secrets for a perfectly flaky crust and tender, spiced apples every time.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Flaky Crust

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup (2 sticks) unsalted butter, very cold and cubed
05 - ½ cup ice water (plus more, if needed)

→ For the Apple Filling

06 - 6-7 medium apples (mix of Granny Smith, Honeycrisp, Fuji), peeled, cored, and sliced
07 - ½ cup granulated sugar
08 - ¼ cup packed light brown sugar
09 - ¼ cup all-purpose flour (or 2 tablespoons cornstarch)
10 - 1 tablespoon lemon juice

→ Flavor Boosters

11 - 1 ½ teaspoons ground cinnamon
12 - ¼ teaspoon ground nutmeg
13 - Pinch of ground cloves or allspice (optional)
14 - 2 tablespoons unsalted butter, cut into small pieces

→ Finishing Touches

15 - 1 large egg, beaten with 1 tablespoon water (for egg wash)
16 - 1 tablespoon coarse sugar (turbinado sugar)

# Instructions:

01 - First things first, let's get that crust going! In a big bowl, whisk together your flour, sugar, and salt. Now, cut your super cold butter into small cubes. This is where the magic happens! Use a pastry blender or your fingertips to cut the butter into the flour until it resembles coarse meal with some pea-sized chunks. Honestly, I always worry I'm overworking it, but as long as you see those butter bits, you're good. Gradually add the ice water, a tablespoon at a time, mixing just until the dough comes together. Don't knead it! Divide the dough in half, flatten each into a disk, wrap 'em up, and pop 'em in the fridge for at least 30 minutes. Chilling is crucial, trust me, I learned that after a few sticky disasters.
02 - While your dough is chilling, let's tackle those apples! Peel, core, and slice your apples into about 1/4-inch thick pieces. I usually aim for uniform slices so they cook evenly, but honestly, a few wonky ones just add character. In a large bowl, toss the apples with both sugars, flour (or cornstarch), lemon juice, cinnamon, nutmeg, and that optional pinch of cloves or allspice. Give it a good mix until all the apples are coated. The smell, even raw, is just heavenly at this point. I remember one time I forgot the lemon juice, and the apples turned brown so fast! Oops.
03 - Time to roll! Grab one disk of chilled dough from the fridge. On a lightly floured surface, roll it out into a 12-inch circle. This is where I sometimes get a little lopsided, but hey, it's homemade, right? Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. Pop this crust-lined plate back into the fridge while you roll out the second disk for the top. You can make a full top crust, or get fancy with a lattice – totally up to you! I once tried a double lattice and it took forever, but looked impressive.
04 - Now for the good part! Pour your apple filling into the chilled pie crust, mounding it slightly in the center. Don't be shy; it'll cook down. Dot the top of the filling with those two tablespoons of butter – this melts down into pure deliciousness. Place your second rolled-out crust or lattice strips over the apples. Trim and crimp the edges, pressing them together to seal. This is where you can get creative, or just keep it simple. I once sealed it so poorly, the filling bubbled out everywhere! Live and learn, right?
05 - For that gorgeous golden glow, whisk one egg with a tablespoon of water to make an egg wash. Brush this over the top crust. This is where your pie starts to look like a real showstopper. Then, sprinkle generously with coarse sugar. It adds a lovely crunch and sparkle that just makes the pie look extra special. Don't skip this step, it really elevates the whole look. I love how the light catches the sugar crystals!
06 - Preheat your oven to 425°F (220°C). Place the pie on a baking sheet (to catch any drips – essential, trust me!). Bake for 15 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and continue baking for another 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, loosely tent it with foil. You want to see that rich, golden color and hear the apples bubbling! The whole house will smell incredible, honestly. Let it cool for at least 2-3 hours before slicing; this lets the filling set properly. Waiting is the hardest part!

# Notes:

01 - Always use very cold butter and ice water for the flakiest pie crust, it's a game-changer.
02 - Store leftover pie loosely covered at room temperature for up to 2 days to keep the crust crisp.
03 - If you don't have a mix of apples, using all Granny Smiths works, just adjust sugar to your taste.
04 - Serve warm with a scoop of vanilla ice cream; the contrast is pure bliss!

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowls
03 - pastry blender (optional)
04 - rolling pin
05 - baking sheet

# Nutrition (Per Serving):

Calories: 450-500
Total Fat: 25-30g
Total Carbohydrate: 60-70g
Protein: 4-6g

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