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The Best Homemade Classic Apple Pie from Scratch

A close-up of a perfect slice of apple pie showing thick, flaky crust and generous cinnamon apple filling.
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You will make the best homemade apple pie with this classic recipe. It features a flaky, buttery double crust and a perfectly spiced, tender apple filling that is not overly sweet.

Ingredients

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  • 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 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 2 large Macintosh apples, peeled, cored, and sliced 1/4 inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together the 2 1/2 cups flour and 1 teaspoon salt. Cut in the cold butter cubes 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. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, allspice, and lemon juice. Toss gently until the apples are evenly coated. Let the mixture sit for 15 minutes while you roll out the bottom crust.
  3. Assemble the Pie: Preheat your oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one disk of dough 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 Crust: Pour the apple mixture into the bottom crust, mounding the apples slightly in the center. Dot the top of the apples with the 2 tablespoons of small butter pieces.
  5. Top the Pie: Roll out the second disk of dough. Place it over the filling. Trim the top crust, leaving a 1-inch overhang. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  6. Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake at 425 degrees F for 15 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees 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.
  7. Cool: Let the 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 pie crust, make sure your butter and water are very cold when mixing the dough.
  • If you prefer a Dutch Apple Pie, substitute the top crust with a streusel topping made from 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and 1/2 teaspoon cinnamon, mixed until crumbly.
  • Using a mix of apple varieties, like Granny Smith for tartness and Macintosh for texture, gives you the best flavor profile.

Nutrition

Find it online: https://delicerecipe.com/best-homemade-classic-apple-pie-from-scratch/