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The Best Homemade Classic Apple Pie with Flaky Double Crust

Close-up of a thick slice of apple pie recipe showing tender cinnamon apples and a sugary, crumbly top crust.
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This classic apple pie recipe creates a comforting, cinnamon-spiced dessert with a buttery, flaky crust and tender apple filling. Achieve bakery-level results at home with simple techniques.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
  • 2 large Honeycrisp apples, peeled, cored, and sliced 1/4-inch thick
  • 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
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 tablespoon 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 Dough: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed 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 Apple Filling: In a large bowl, gently toss the sliced apples with the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, 2 tablespoons of flour, and lemon juice until the apples are evenly coated.
  4. 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 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the plate in the refrigerator while you prepare the top crust.
  5. Add the Filling: Pour the apple mixture into the chilled bottom crust. Dot the top of the apples with the small pieces of butter.
  6. Create the Top Crust: Roll out the second disk of dough. You can cut strips for a lattice top or place the whole circle over the filling. If using a full top crust, cut several slits in the top to allow steam to escape.
  7. Seal and Crimp: Trim the top crust overhang to match the bottom. Fold the top edge under the bottom edge and crimp the edges decoratively to seal the pie.
  8. Chill and Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  9. Bake: Place the pie on a baking sheet (to catch drips). Bake at 400 degrees Fahrenheit for 20 minutes. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for another 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: 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 all your butter and water extremely cold.
  • Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for the best texture and flavor balance.
  • To prevent a soggy bottom, place the pie on the lowest rack for the first 20 minutes of baking to ensure the bottom crust cooks thoroughly.

Nutrition

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