Print

Classic Homemade Apple Pie with Flaky All-Butter Double Crust

A close-up of a thick slice of homemade apple pie showing flaky crust and rich spiced apple filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake the best homemade apple pie from scratch. This recipe delivers a comforting dessert with a perfectly flaky, buttery crust and a sweet, cinnamon-spiced apple filling. It is an easy-to-follow, traditional recipe perfect for fall baking or holiday gatherings.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very 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
  • 2 large Honeycrisp apples, peeled, cored, and sliced 1/4-inch thick
  • 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
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together 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.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, 2 tablespoons of flour, and lemon juice. Toss gently to coat the apples evenly.
  4. Assemble the Bottom Crust: 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. Place the pie plate in the refrigerator while you prepare the top crust.
  5. Assemble the Top Crust: Roll out the second dough disk. You can cut vents or cut strips for a lattice top.
  6. Fill the Pie: Pour the apple mixture into the chilled bottom crust, mounding the apples slightly in the center. Dot the top of the apples with a few small pieces of leftover butter if desired.
  7. Top the Pie: Place the top crust (or lattice) over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the top and bottom crust edges together to seal. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar. Cut several slits in the top crust to allow steam to escape.
  8. Bake: Preheat your oven to 425 degrees Fahrenheit. Place the pie on a baking sheet to catch drips. Bake for 15 minutes at 425°F. Then, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 40 to 50 minutes, 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: Let the homemade apple pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all your butter and water extremely cold. Work quickly when mixing the dough.
  • Use a mix of tart apples (like Granny Smith) and sweet apples (like Honeycrisp or Golden Delicious) for the best flavor balance.
  • If you prefer a thicker filling, increase the flour in the filling mixture to 3 tablespoons.

Nutrition

Find it online: https://fooddexterity.com/homemade-apple-pie-recipe-flaky-crust/