Go Back

Classic Apple Pie with a Flaky Homemade Crust

A delightful apple pie featuring a flaky homemade crust and a sweet, spiced filling of fresh apples, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 8 pieces
Course: Baked Goods, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 1/2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 6 to 8 tbsp ice water
For the Filling
  • 6 large apples (about 2 1/2 lbs), peeled and sliced 1/4 inch thick
  • 3/4 cup packed brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, cubed
To Finish
  • 1 large egg, beaten with 1 tbsp milk
  • 1 tbsp coarse sugar

Method
 

Preparation of the Crust
  1. In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape it into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Making the Filling
  1. In another bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and salt. Toss until the apples are evenly coated and set aside.
Baking the Pie
  1. Preheat your oven to 425°F (220°C).
  2. On a floured surface, roll out one dough disc to fit your pie plate. Transfer it carefully to the plate, pressing it down gently.
  3. Pour the apple filling into the prepared crust and dot with the cubed butter.
  4. Roll out the second dough disc and gently lay it over the filling. Trim any excess dough, then pinch the edges to seal. Cut slits into the top crust for ventilation, and brush with the egg mixture. Sprinkle coarse sugar on top.
  5. Bake in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes, until the apples are tender and the crust is golden.
  6. Let the pie cool for at least 2 hours before slicing. Serve it warm, ideally with a scoop of vanilla ice cream.

Notes

For a healthier twist, consider using whole wheat flour or coconut sugar. Don’t skip the ventilation slits on the top crust! They are essential for steam release, which prevents a soggy pie. Store covered in the refrigerator for 3-4 days or freeze for up to 3 months.