Classic Homemade Apple Pie: Rustic & Flaky (Print Version)

Classic Homemade Apple Pie brings back cherished memories. Learn to bake this comforting dessert with my personal tips, flaky crust secrets, and simple filling.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Flaky Crust

01 - 2 ½ cups (300g) all-purpose flour, plus more for dusting
02 - 1 teaspoon salt
03 - 1 cup (226g) unsalted butter, very cold and cubed
04 - ½ cup (120ml) ice water, plus more if needed

→ For the Apple Filling

05 - 6-8 medium Granny Smith apples (about 2 ½ - 3 lbs), peeled, cored, and sliced ¼-inch thick
06 - ½ cup (100g) granulated sugar
07 - ¼ cup (50g) packed light brown sugar
08 - 1 teaspoon ground cinnamon
09 - ¼ teaspoon ground nutmeg
10 - 1 tablespoon fresh lemon juice
11 - 2 tablespoons cornstarch
12 - ¼ teaspoon salt

→ Finishing Touches

13 - 1 large egg, lightly beaten with 1 tablespoon milk (for egg wash)
14 - 1 tablespoon coarse sugar, for sprinkling (optional)

# Instructions:

01 - First things first, the crust! In a large bowl, whisk together your flour and salt. Now, add those super cold, cubed butter pieces. This is where the magic happens. I use my fingertips, quickly rubbing the butter into the flour until it resembles coarse crumbs with some pea-sized butter chunks still visible. Honestly, this step is crucial for flakiness, so don't overwork it! Add ice water, a tablespoon at a time, mixing gently until the dough just comes together. It should be shaggy, not sticky. I always worry I've added too much water, but trust the process. Divide the dough, flatten into discs, wrap, and chill for at least 30 minutes. This rest is non-negotiable, seriously.
02 - While the dough chills, let's get those apples ready for your pie. Peel, core, and slice your Granny Smiths. I like them about 1/4-inch thick; too thin and they get mushy, too thick and they stay too firm. In a big bowl, toss the sliced apples with both sugars, cinnamon, nutmeg, a pinch of salt, a squeeze of lemon juice, and cornstarch. Give it a good stir to coat everything evenly. You'll see the apples start to release some of their juices, and the smell? Oh, that cinnamon-apple aroma is already heavenly! This is where I sometimes taste a slice and add a bit more cinnamon if I'm feeling extra.
03 - Grab one chilled dough disc and roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer it to your pie dish. Trim the edges, leaving about a 1/2-inch overhang. Now, pour that glorious apple filling into the crust, mounding it slightly in the center. It might look like a lot, but apples cook down, hon! Roll out your second dough disc. You can make a full top crust or get fancy with a lattice. I usually go for a simple full top, cutting a few slits for steam. I tried lattice once, and it looked like a toddler did it, but it still tasted amazing!
04 - Once your top crust is in place, trim any excess dough, leaving about a 1/2-inch overhang. Now, crimp the edges together. You can use your fingers or a fork—whatever feels right! This seals in all that deliciousness and makes for a pretty crust. Brush the entire top with your egg wash (egg + a splash of milk). This gives it that gorgeous golden sheen. If you're feeling extra, sprinkle a little coarse sugar over the top for sparkle and crunch. I sometimes forget the sugar, but honestly, it still looks stunning.
05 - Preheat your oven to 425°F (220°C). Place your pie on a baking sheet (to catch any drips – trust me, you want to do this!). Bake for 15-20 minutes at the higher temperature to set the crust. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is deeply golden brown and the filling is bubbly. If the crust starts browning too quickly, loosely tent it with foil. I once forgot the foil and had some very dark edges, oops!
06 - This is the hardest part, I swear. Once your pie is out of the oven, it needs to cool completely on a wire rack for at least 2-3 hours. I know, I know, the smell is intoxicating, and you just want to dig in! But letting it cool allows the filling to set properly. If you slice it too soon, it'll be a runny mess, and all your hard work will be for naught. When it's finally ready, slice it up and serve it warm with a scoop of vanilla bean ice cream. Pure bliss!

# Notes:

01 - Keep your butter and water super cold for the flakiest crust; warmth is the enemy of tender pastry.
02 - Don't overmix the pie dough, or it'll be tough - a shaggy dough is a happy dough, trust me on this.
03 - Let the pie cool completely before slicing, or the filling will spill out and you'll be sad.

# Equipment Needed:

01 - Large mixing bowls
02 - rolling pin
03 - 9-inch pie dish
04 - measuring cups and spoons
05 - whisk
06 - paring knife
07 - vegetable peeler
08 - baking sheet.

# Nutrition (Per Serving):

Calories: 400
Total Fat: 20g
Total Carbohydrate: 55g
Protein: 4g

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