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The Best Homemade Classic Apple Pie with Flaky Double Crust

Close-up of a thick slice of apple pie showing flaky crust and caramelized apple filling.
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This recipe delivers the best homemade apple pie from scratch, featuring a flaky, buttery double crust and a perfectly spiced, tender apple filling that is not too sweet. Follow these simple steps for an old fashioned apple pie that guarantees success.

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 Macintosh apples, peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together 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. Gradually add ice water, 1 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 wrap, and chill for at least 1 hour.
  2. Prepare the Apple Filling: In a large bowl, combine the sliced Granny Smith and Macintosh apples with granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, allspice, and lemon juice. Toss gently until the apples are evenly coated. Let the mixture sit for 15 minutes while you roll out the bottom crust.
  3. 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 standard 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the bowl of spiced apples into the crust. Dot the top of the apples with the 2 tablespoons of butter pieces.
  4. Assemble the Top Crust: Roll out the second disk of dough into an 11-inch circle. Place this top crust over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the top and bottom edges together to seal. Cut several slits in the top crust to allow steam to escape.
  5. Apply Egg Wash: Brush the top crust lightly with the egg wash mixture and sprinkle evenly with coarse sugar.
  6. Bake the Pie: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425°F. 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 strips.
  7. Cool: Let the apple pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest pie crust, keep all your ingredients, especially the butter and water, very cold.
  • If you prefer a Dutch apple pie texture, substitute the top crust with a streusel topping made from 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and 1/2 teaspoon cinnamon mixed until crumbly.
  • Using a mix of tart and sweet apples provides the best flavor balance for your sweet spiced apple pie filling.

Nutrition

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