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The Ultimate Easy Homemade Apple Pie with Perfectly Flaky Crust

A close-up of a thick slice of homemade apple pie featuring a golden lattice crust sprinkled with sugar.
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Follow these simple steps to make a classic, from-scratch apple pie featuring a buttery, flaky crust and a perfectly spiced, sweet and tart filling.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1 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 the 2 1/2 cups 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.
  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 separate large bowl, gently toss the sliced apples with the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, 2 tablespoons flour, and lemon juice until the apples are evenly coated. Set aside.
  4. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  5. Roll out one dough disk on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the apple filling into the crust. Dot the top of the apples with a few small pieces of leftover butter if desired for extra richness.
  7. Roll out the second dough disk. 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.
  8. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  9. Bake for 15 minutes at 425 degrees Fahrenheit. Then, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) 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.
  10. Cool the pie on a wire rack for at least 3 hours before slicing to allow the filling to set properly.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • If you prefer a Dutch apple pie, omit the top crust and sprinkle the filling with a crumb topping made from 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and 1/2 teaspoon cinnamon.
  • Use a mix of apples like Granny Smith for tartness and Honeycrisp for sweetness for the best flavor balance.

Nutrition

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