Flaky Apple Pie: Rustic & Simple Baking Recipe (Print Version)

Bake a classic Flaky Apple Pie from scratch! My easy recipe brings warm, spiced apple goodness with a buttery, crisp crust. Perfect for any gathering.

# 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:

→ Pie Crust Essentials

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

→ Apple Filling Stars

06 - 6-8 medium baking apples (Granny Smith, Honeycrisp, Braeburn), peeled, cored, and sliced 1/4-inch thick
07 - ½ cup granulated sugar
08 - ¼ cup packed light brown sugar
09 - 1 tablespoon fresh lemon juice

→ Flavor Enhancers

10 - 1 teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - ⅛ teaspoon ground allspice
13 - 2 tablespoons cornstarch (or all-purpose flour)

→ Finishing Touches

14 - 1 large egg, beaten (for egg wash)
15 - 1 tablespoon water or milk (for egg wash)
16 - 1 tablespoon granulated sugar (for sprinkling)

# Instructions:

01 - First things first, let's get that crust going. In a large bowl, whisk together your flour, sugar, and salt. Now, add your ice-cold butter cubes. Using a pastry blender, your fingertips, or even a food processor (pulse, don't overmix!), cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. This is where the magic happens for a truly Flaky Apple Pie, so don't be afraid to get your hands a little messy! I always make sure those butter pieces are still visible; that's what creates those amazing layers.
02 - Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. You want it to be shaggy, not wet. I usually need about 6-8 tablespoons, but sometimes it's more, sometimes less – it just depends on the day, honestly. Don't overwork it! Overworking develops the gluten, and we want tender, flaky, not tough. Divide the dough in half, flatten each into a disc, wrap them in plastic, and pop them in the fridge for at least 30 minutes. This chill time is crucial for a manageable dough and a fantastic Flaky Apple Pie crust.
03 - While your dough chills, tackle the filling. Peel, core, and slice your apples – I aim for about 1/4-inch slices. In a big bowl, toss the apples with both sugars, lemon juice, cinnamon, nutmeg, allspice, and your chosen thickener (cornstarch or flour). Make sure every apple slice is coated! It should smell absolutely divine already. This mix of spices is what gives your Flaky Apple Pie its signature cozy aroma, filling your kitchen with warmth.
04 - Take one disc of chilled dough and roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. Pour in your apple filling, mounding it slightly in the center. I always press the apples down a bit to make sure there are no huge air pockets, which can lead to a sunken pie. This is a critical step for a beautiful Flaky Apple Pie appearance.
05 - Roll out the second dough disc. You can lay it over the apples, or get fancy with a lattice top if you're feeling adventurous (I usually just go for a full top, less stress!). Trim the top crust, leaving a 1/2-inch overhang, then crimp the top and bottom crusts together. I love doing a simple fluted edge with my fingers, it feels so rustic. Cut a few slits in the top crust to vent steam – don't forget this, or your Flaky Apple Pie might explode, okay, maybe not explode, but it won't be pretty!
06 - Brush the top crust with your egg wash and sprinkle with a little extra granulated sugar for a sparkling finish. Place the pie on a baking sheet (to catch any drips – trust me on this, I've had many oven messes). Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for another 45-55 minutes, or until the crust is golden brown and the filling is bubbly. You'll know it's ready for its close-up when your whole house smells like the most amazing Flaky Apple Pie. Let it cool completely before slicing – I know, it's hard, but it's worth it!

# Notes:

01 - Always use ice-cold butter and water for the crust; it's the secret to those beautiful, airy flakes.
02 - Don't overmix your pie dough; a light hand prevents a tough crust - I learned this the hard way, trust me.
03 - Let your Flaky Apple Pie cool completely before slicing, or the filling will just run out everywhere!
04 - Serving warm with a scoop of vanilla ice cream is my personal favorite way to enjoy this.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 350-400
Total Fat: 20-25g
Total Carbohydrate: 45-50g
Protein: 3-5g

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