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Ultimate Classic Homemade Apple Pie with Flaky All-Butter Crust

A close-up of a thick slice of homemade apple pie showing the juicy filling and golden lattice crust.
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Make the best homemade apple pie from scratch. This recipe gives you a perfectly flaky, buttery crust and a sweet, cinnamon-spiced apple filling that is easy for beginners.

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
  • 2 large Honeycrisp apples, 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
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the All-Butter 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 lightly until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  3. Prepare the Apple Filling: In a very large bowl, gently toss the sliced apples with the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch until the apples are evenly coated. Set aside while you roll out the bottom crust.
  4. Assemble the Bottom Crust: 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. Place the pie plate in the refrigerator.
  5. Fill the Pie: Pour the apple mixture into the chilled bottom crust, mounding the apples slightly in the center.
  6. Assemble the Top Crust: Roll out the second disk of dough into an 11-inch circle. You can cut vents or create a lattice top. Place the top crust over the filling. Trim the overhang and crimp the top and bottom crust edges together to seal.
  7. Apply Egg Wash: In a small bowl, whisk the egg and milk/cream together. Brush the top crust lightly with the egg wash and sprinkle evenly with coarse sugar.
  8. Bake the Pie: 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 Heat: Reduce the oven temperature to 375 degrees F (190 degrees C). Continue baking for another 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 strips.
  10. Cool Completely: Let the pie cool on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly for perfect slices.

Notes

  • For the flakiest crust, keep all your butter and water extremely cold.
  • Use a mix of tart and sweet apples for the best flavor balance in your sweet, cinnamon-spiced apple filling.
  • If you want a quicker dessert, use store-bought pie dough, but the homemade buttery pie dough instructions here yield superior results.

Nutrition

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