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

Close-up of a thick slice of homemade apple pie showing chunky cinnamon apples and a flaky, sugared crust.
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Create the ultimate comfort dessert with this recipe for a classic homemade apple pie. You will achieve a perfectly flaky, buttery crust from scratch and a sweet-tart filling balanced with cinnamon and nutmeg.

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 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 Honeycrisp 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 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the 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.
  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, flatten 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 Granny Smith and Honeycrisp apples. Add the granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated.
  4. Assemble the Pie: 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.
  5. Pour the apple filling into the crust. Dot the top of the filling with a few small pieces of leftover butter if desired for richness.
  6. Roll out the second disk of dough 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 coarse sugar for texture.
  8. Bake: Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425°F.
  9. Reduce the oven temperature to 375°F (190°C). Continue baking for 40 to 50 minutes more, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  10. Cool: Let the homemade 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 crust, keep your butter and water as cold as possible throughout the mixing process.
  • Using a mix of tart apples (like Granny Smith) and sweeter apples (like Honeycrisp) creates the best flavor balance for your apple pie filling.
  • If you prefer a Dutch apple pie, substitute the top crust with a simple 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.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-classic-homemade-apple-pie/