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Classic Homemade Apple Pie with Flaky Double Crust

Close-up of a delicious slice of apple pie recipe, showing flaky crust and cinnamon apple filling.
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A reliable recipe for a traditional American apple pie featuring a buttery, flaky crust and a sweet, cinnamon-spiced apple filling.

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
  • 6 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 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 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, 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, gently toss the sliced apples with the granulated sugar, brown sugar, 1 tablespoon flour, cinnamon, nutmeg, allspice, and lemon juice until the apples are evenly coated.
  4. Preheat your oven to 425 degrees F (220 degrees C).
  5. On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer it to a standard 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the apple filling into the bottom crust. Dot the top of the apples with small pieces of any remaining butter if desired.
  7. Roll out the second dough disk for the top crust. Place it over the filling. Trim the edges and crimp 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 F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) 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 and serving.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • If you prefer a lattice top, cut the top dough into strips and weave them over the filling instead of using a solid top crust.
  • Use a mix of tart and sweet apples for the best flavor balance.

Nutrition

Find it online: https://tastetaught.com/apple-pie-recipe/