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The Best Homemade Classic Apple Pie from Scratch

Close-up of a thick slice of best apple pie showing flaky, sugared crust and chunky, cinnamon-spiced apple filling.
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This recipe gives you a double crust pie with a flaky, buttery crust and a perfectly spiced filling. We cook the filling slightly before baking to guarantee the best texture, avoiding mushy apples.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 large baking apples (like Granny Smith and Honeycrisp mix), 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
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 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 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. 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.
  2. Prepare the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, allspice, and lemon juice. Toss gently to coat the apples evenly.
  3. Cook the Filling: Transfer the apple mixture to a large saucepan. Cook over medium heat, stirring occasionally, for about 8 to 10 minutes, until the apples have softened slightly and the juices have thickened. Remove from heat and let cool for 15 minutes. Stir in the 2 tablespoons of small butter pieces.
  4. Assemble the Pie: Preheat your oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully place it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang. Pour the cooled apple filling into the crust. Dot the top of the filling with any remaining butter pieces.
  5. Top the Pie: Roll out the second disk of dough for the top crust. Place it over the filling. Trim the edges, crimp the top and bottom crusts together to seal, and cut several slits in the top crust to allow steam to escape.
  6. Bake: Brush the top crust with the egg wash and sprinkle evenly with coarse sugar. Place the pie on a baking sheet to catch drips. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) 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.
  7. Cool: Let the apple pie cool on a wire rack for at least 3 hours before slicing and serving. 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.
  • If you prefer a Dutch Apple Pie, skip the top crust and instead top the filling with a streusel topping made from 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter mixed until crumbly.
  • Use a mix of tart and sweet apples for the best flavor balance in your spiced apple filling.

Nutrition

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