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The Best Easy Classic Homemade Apple Pie Recipe with Flaky Crust

A close-up of a thick slice of apple pie recipe with a golden lattice crust and rich apple filling.
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You will love this easy apple pie recipe. It delivers the best homemade apple pie experience with a perfectly flaky, buttery crust and a sweet, cinnamon-spiced apple filling. This classic dessert is perfect for Thanksgiving or any cozy fall baking day.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, 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
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the 2 1/2 cups flour and 1 teaspoon 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. Do not overmix.
  2. Divide the dough in half, form each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  3. Prepare the Spiced Apple Filling: In a large bowl, gently toss the sliced apples with the granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, allspice, and lemon juice until the apples are evenly coated.
  4. Assemble the Pie: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the spiced apple filling into the crust. Dot the top of the filling with the small pieces of butter.
  6. Roll out the second disk of dough for the top crust. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal the pie. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  8. Bake the Pie: Place the pie on a baking sheet. Bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 40 to 50 minutes more, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  9. Cool Completely: Let the apple pie cool 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 your butter and water extremely cold.
  • If you prefer a different topping, you can substitute the top crust with a simple crumb topping made from flour, sugar, butter, and oats.
  • This recipe works well with a mix of apples, but Granny Smith provides the best tartness to balance the sweet filling.

Nutrition

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