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The Best Classic Homemade Apple Pie Recipe with Flaky Buttery Crust

Close-up of a thick slice of homemade apple pie recipe showing chunky, spiced filling and a golden lattice crust.
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Bake a traditional, comforting apple pie featuring a flaky, buttery crust and a perfectly spiced apple filling. This reliable recipe delivers the classic taste you remember.

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
  • 6–8 medium baking apples (like Granny Smith and Honeycrisp), 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 (for filling)
  • 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 cubes using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add 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.
  3. Prepare the Filling: In a separate large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, 2 tablespoons of flour, and lemon juice. Toss gently until the apples are evenly coated.
  4. Assemble the Pie: 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.
  5. Pour the apple filling into the crust. Dot the top of the apples with a few small pieces of leftover butter, if desired.
  6. Roll out the second dough disk for the top crust. 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.
  7. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  8. Bake: Preheat your oven to 425 degrees F (220 degrees C). Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425 degrees F.
  9. Reduce the oven temperature to 375 degrees F (190 degrees C). 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.
  10. Cool: Let the pie cool on a wire rack for at least 3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep your butter and water as cold as possible throughout the mixing process.
  • Use a mix of sweet and tart apples for the best flavor balance in your filling.
  • If you are short on time, you can substitute two store-bought pie crusts for the homemade dough.

Nutrition

Find it online: https://kingscook.com/best-classic-homemade-apple-pie-recipe/