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The Best Classic Homemade Apple Pie From Scratch

Close-up of a thick slice of homemade apple pie showing flaky crust and caramelized apple filling.
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Make the best homemade apple pie with a perfectly flaky double crust and a tender, spiced apple filling. This classic American dessert is comforting and ideal for any gathering.

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
  • 6 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 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon salt
  • 2 tablespoons 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 Crust: In a large bowl, whisk together the 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. 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.
  2. Prepare the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 1/4 cup flour, lemon juice, cinnamon, nutmeg, allspice, and 1/8 teaspoon salt. Toss gently until the apples are evenly coated. Let the mixture sit while you roll out the bottom crust.
  3. Preheat Oven and Roll Dough: Preheat your oven to 425°F (220°C). 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.
  4. Assemble the Pie: Pour the apple filling into the bottom crust, mounding the apples slightly in the center. Dot the top of the apples with the small pieces of butter.
  5. Top Crust: Roll out the second disk of dough. 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. Cut several slits in the top crust to allow steam to escape.
  6. Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  7. Cool: Let the **perfect apple pie filling** cool on a wire rack for at least 3 hours before slicing. This allows the juices to thicken.

Notes

  • For the flakiest pie crust, keep all your ingredients, especially the butter and water, very cold.
  • If you prefer a Dutch Apple Pie, skip the top crust and use an apple crumb topping instead.
  • Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for the best flavor balance.

Nutrition

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