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The Best Classic Homemade Apple Pie with Flaky Double Crust

Close-up of a perfect slice of apple pie showing thick, gooey apple filling and a golden, flaky crust.
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Follow this straightforward recipe to make a classic apple pie featuring a tender, flaky double crust and a perfectly spiced filling. This recipe delivers the comforting taste of tradition.

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 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 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper (optional, to enhance flavor)
  • 2 tablespoons all-purpose flour (for thickening)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Pie Dough: 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, 1 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, and chill for at least 1 hour.
  2. Prepare the Apple Filling: In a large bowl, combine the sliced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, black pepper, and 2 tablespoons of flour. Toss gently until the apples are evenly coated. Set aside while you roll out the bottom crust.
  3. Assemble the Bottom Crust: 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. Place the plate in the refrigerator.
  4. Fill the Pie: Pour the apple filling into the chilled bottom crust, mounding the apples slightly in the center.
  5. Assemble the Top Crust: Roll out the second disk of dough into an 11-inch circle. Place the top crust over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the top and bottom edges together to seal. Cut several slits in the top crust to allow steam to escape.
  6. Apply Egg Wash and Sugar: Brush the top crust lightly with the egg wash mixture. Sprinkle evenly with coarse sugar.
  7. Bake the Pie: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425°F. Then, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for an additional 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 foil.
  8. 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 an extra flaky crust, keep all your dough ingredients very cold, especially the butter and water.
  • If you prefer a Dutch apple pie, skip the top crust and cover the filling with a simple streusel crumb topping instead.
  • Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for the best flavor balance in your sweet spiced apple filling.

Nutrition

Find it online: https://littlekitchendiary.com/best-classic-homemade-apple-pie-flaky-crust/