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Classic Apple Pie

A comforting, homemade apple pie with a flaky crust and perfectly spiced apple filling.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

For The Crust
  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup unsalted butter cold and cut into small cubes
  • 6 to 8 tbsp ice water
For The Filling
  • 6 to 7 apples a mix of Granny Smith and Honeycrisp works wonders
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tbsp all purpose flour
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter cut into small chunks
For The Top
  • 1 egg
  • 1 tbsp milk
  • Extra sugar for sprinkling

Method
 

  1. Mix flour, salt, and sugar in a bowl. Add cold butter and cut it in with a pastry cutter or fingers until mixture resembles coarse crumbs.
  2. Add ice water one tablespoon at a time, tossing with a fork until dough holds together when pinched.
  3. Divide dough into two slabs, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
  4. Peel, core, and slice apples evenly. Toss slices with sugar, brown sugar, cinnamon, nutmeg, flour, salt, and lemon juice until well coated.
  5. Roll out one dough disk into a circle and place into pie dish, careful not to stretch it.
  6. Pour apple filling into crust and spread evenly. Dot with butter chunks.
  7. Roll out second dough disk for the top crust. Add to top, seal edges by pressing with fork or pinching, and cut slits in top for steam to escape.
  8. Whisk egg and milk together and brush over top crust. Sprinkle with sugar.
  9. Bake pie at 425°F for 15 minutes. Reduce temperature to 375°F and bake for an additional 40 to 45 minutes until crust is golden and filling is bubbly.
  10. Let pie cool for at least two hours before serving to allow filling to set.

Notes

Use a combination of sweet and tart apples like Honeycrisp and Granny Smith for best flavor. Keep butter and water cold for a flaky crust, and let the pie cool fully before slicing to ensure clean pieces.