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Gold Standard Classic Apple Pie Recipe

A generous slice of Classic apple pie showing thick, spiced apple filling and a golden, sugared lattice crust.
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Achieve nostalgic perfection with this recipe for a classic apple pie featuring a flaky crust and a perfectly spiced, thick filling. This is the best apple pie recipe for any celebration.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 medium apples (a blend of Granny Smith and Honeycrisp recommended)
  • 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 thickening)
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the crust: In a large bowl, whisk together the flour and 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. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form into disks, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the filling: Peel, core, and slice the apples about 1/4 inch thick. In a large bowl, toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, 2 tablespoons of flour, and lemon juice until evenly coated. This flour is your secret to preventing a runny filling.
  3. Assemble the pie: Preheat your oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  4. Fill the pie: Pour the apple mixture into the bottom crust, mounding the apples slightly in the center.
  5. Top the pie: Roll out the second dough disk. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape (this is important for venting).
  6. Bake: Brush the top crust lightly with the beaten egg wash. Place the pie on a baking sheet. Bake for 15 minutes at 425 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
  7. Cool: Let the traditional American dessert cool on a wire rack for at least 3 hours before slicing. This allows the filling to set completely.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • Using a blend of tart (Granny Smith) and sweet (Honeycrisp) apples gives the best texture and flavor balance, avoiding a mushy result.
  • If you love this recipe, follow our kitchen account on pinterest for more inspiration!

Nutrition

Find it online: https://kitchenuser.net/classic-apple-pie-gold-standard-recipe/