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The Best Ever Homemade Apple Pie with Flaky All-Butter Crust

A close-up of a perfect slice of apple pie recipe showing flaky crust and thick, caramelized apple filling.
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Follow this step-by-step guide to make a classic apple pie featuring a tender, cinnamon-spiced filling encased in a rich, flaky, all-butter double crust.

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
  • 1/4 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 thickening)
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (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 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, form each half into a disk, wrap in plastic wrap, 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 flour, and lemon juice. Toss gently to coat the apples evenly. Set aside.
  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 filling with a few small pieces of remaining cold butter, if desired.
  6. Roll out the second dough disk. Place it over the filling. Trim the top crust, leaving a 1-inch overhang. Crimp the top and bottom crust edges together to seal. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust evenly with the 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. 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.
  9. 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 all ingredients, especially the butter and water, very cold.
  • Use a mix of tart apples, like Granny Smith, and sweeter apples for the best flavor balance.
  • If you prefer a lattice top, cut the top dough into even strips and weave them over the filling.

Nutrition

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