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Best-Ever Classic Apple Pie with Flaky Homemade Crust

A thick slice of Classic apple pie featuring a golden lattice crust and rich, cinnamon-spiced apple filling.
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Master the art of the traditional American apple pie. This recipe delivers a perfectly spiced, juicy filling encased in a reliable, flaky homemade pie crust, connecting you to heritage baking.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into 1/2-inch cubes
  • 1/2 cup ice water, plus more if needed
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
  • 1/2 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 filling)
  • 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 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.
  4. Preheat your oven to 425 degrees Fahrenheit.
  5. 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.
  6. Pour the apple filling into the crust. Dot the top of the apples with a few small pieces of leftover butter if desired.
  7. Roll out the second disk of dough for the top crust. Place it over the filling. Trim the top crust, leaving a 1-inch overhang. Crimp the edges of the top and bottom crusts together to seal.
  8. Cut several slits in the top crust to allow steam to escape. Brush the top crust evenly with the egg wash and sprinkle with coarse sugar.
  9. Bake for 15 minutes at 425 degrees Fahrenheit. Then, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
  10. Cool the pie 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 your ingredients, especially the butter and water, as cold as possible.
  • If you prefer a lattice top, cut the second dough disk into strips and weave them over the filling before sealing the edges.
  • Use a mix of tart and sweet apples for the best flavor balance in your apple pie filling.

Nutrition

Find it online: https://cookerycommand.com/classic-apple-pie-best-recipe-flaky-crust/