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The Best Homemade Apple Pie Recipe with Flaky Double Crust

A close-up of a thick slice of homemade apple pie showing the flaky top crust and cinnamon-spiced apple filling.
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Follow this reliable recipe to make the best homemade apple pie featuring a perfectly flaky double crust and a tender, spiced apple filling. This classic recipe delivers comfort in every slice.

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
  • 1/2 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
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling (optional)

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.
  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 pie filling: In a large bowl, gently toss the sliced apples with the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, 2 tablespoons flour, and lemon juice until the apples are evenly coated. Set aside while you roll out the bottom crust.
  4. Preheat your oven to 425°F (220°C).
  5. Roll out one disk of dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the apple filling into the bottom crust, mounding the apples slightly in the center.
  7. Roll out the second disk of dough for the top crust. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the egg wash and sprinkle with coarse sugar, if using.
  9. Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for 40 to 50 minutes more, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  10. Cool the apple pie completely on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest pie crust, keep all your butter and water extremely cold.
  • If you prefer a Dutch Apple Pie, skip the top crust and use a streusel topping instead.
  • Granny Smith apples provide the best tartness and hold their shape well during baking.

Nutrition

Find it online: https://cookingbyjade.com/best-homemade-apple-pie-flaky-crust-recipe/