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Classic Apple Pie from Scratch

A close-up of a generous slice of Classic apple pie from scratch showing thick apple filling and golden, flaky crust.
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Make the quintessential American dessert with this no-fail recipe for a traditional apple pie featuring a flaky crust and a perfectly spiced apple filling.

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 medium baking apples (like Granny Smith or Honeycrisp), 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 (for filling)
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the pie crust: 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.
  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 apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, 2 tablespoons of 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 about a 1-inch overhang.
  6. Pour the spiced apple filling into the crust. Dot the top of the filling 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. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the egg wash. Sprinkle lightly with a little extra sugar, if you like.
  9. Bake for 15 minutes at 425 degrees Fahrenheit. Then, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with aluminum foil.
  10. Cool the pie on a wire rack for at least 2 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For the flakiest homemade pie crust, keep all your ingredients, especially the butter and water, as cold as possible.
  • 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 spiced apple filling.

Nutrition

Find it online: https://juliameal.com/classic-apple-pie-from-scratch/