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The Best Easy Homemade Apple Pie with Flaky, All-Butter Crust

A close-up of a delicious slice of homemade apple pie showing thick apple filling and a golden, flaky crust.
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Make the ultimate comfort dessert from scratch with this reliable recipe for homemade apple pie. You get a perfectly flaky, all-butter crust and a sweet-tart apple filling spiced just right.

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
  • 3 large Honeycrisp apples, peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar (adjust based on apple tartness)
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 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)

Instructions

  1. Make 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 large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Toss gently until the apples are evenly coated.
  4. Assemble the Pie: Preheat your oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer it 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 the small pieces of butter.
  6. Roll out the second dough disk for the top crust. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal the pie. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust evenly with the egg wash. Sprinkle lightly with a little extra granulated sugar if desired.
  8. Bake: Place the pie on a baking sheet to catch drips. Bake at 425 degrees F (220 degrees C) for 15 minutes.
  9. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 40 to 50 minutes more, 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: Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep your butter and water as cold as possible throughout the mixing process.
  • Use a blend of tart apples (like Granny Smith) and sweet apples (like Honeycrisp or Fuji) for the best flavor balance in your apple pie filling.
  • If you prefer a rustic look, you can make a lattice top instead of a full top crust.

Nutrition

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