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The Best Classic Homemade Apple Pie with Flaky All-Butter Double Crust

Close-up of a generous slice of homemade apple pie showing thick, spiced apple filling and a golden, flaky, sugared crust.
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You will make the ultimate comfort dessert with this classic homemade apple pie recipe. It features a perfectly flaky, buttery double crust and a sweet, cinnamon-spiced apple filling made from scratch. This recipe delivers reliable results for any gathering.

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 apples (a mix of Granny Smith and Honeycrisp recommended)
  • 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 coarse sugar (for topping)

Instructions

  1. Prepare the Pie Dough: 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. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  2. Divide the dough in half, form each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
  3. Prepare the Apple Filling: Peel, core, and slice the apples about 1/4 inch thick. In a large bowl, toss the apple slices with the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch until the apples are evenly coated. Set aside.
  4. Assemble the Pie: Remove one dough disk from the refrigerator. On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
  5. Pour the apple filling into the bottom crust, mounding the apples slightly in the center.
  6. Roll out the second dough disk into an 11-inch circle. Place this top crust over the filling. You can cut vents or create a lattice top.
  7. Crimp the edges of the top and bottom crusts together to seal. Trim excess dough.
  8. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  9. Bake the Pie: Preheat your oven to 425 degrees F (220 degrees C). Place the pie on a baking sheet to catch any drips.
  10. Bake for 15 minutes at 425 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  11. Cool Completely: Let the homemade apple pie cool on a wire rack for at least 3 to 4 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 lattice top, cut the top dough into even strips and weave them over the filling.
  • Use a mix of tart and sweet apples for the best flavor balance in your apple pie filling.

Nutrition

Find it online: https://gourmetgaze.com/homemade-apple-pie-recipe-classic-easy/