Best Homemade Apple Pie
The perfect balance of tart apples and warm spices in an all-butter flaky crust. This classic American dessert delivers bakery-quality results that would make grandma proud, with a filling that's never too sweet or too runny.
Equipment
- 9-inch Pie Dish
- Pastry Cutter
- Rolling Pin
- Baking Sheet
Ingredients
All-Butter Flaky Pie Crust
- 2½ cups all-purpose flour (313g)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter cold and cubed (226g)
- ½ cup ice water (120ml), plus extra as needed
Apple Filling
- 8 cups apples thinly sliced (about 3 pounds or 7-8 medium apples)
- ¾ cup granulated sugar (150g)
- 2 tablespoons fresh lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter cut into small pieces
For Finishing
- 1 egg beaten with 1 tablespoon water (for egg wash)
- coarse sugar for sprinkling (optional)
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough begins to form large clumps. Test by squeezing a small amount – if it holds together, you're good to go.
- Divide the dough into two equal portions and form each into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
- Peel, core, and slice your apples to about ¼-inch thickness. In a large bowl, toss the apple slices with lemon juice to prevent browning.
- In a separate bowl, combine sugar, flour, cornstarch, cinnamon, nutmeg, allspice, and salt. Pour this mixture over the apples and toss thoroughly until every slice is coated. Let sit for 15-30 minutes to draw out juices.
- Preheat oven to 425°F (220°C).
- Remove one disc of dough from the refrigerator. On a lightly floured surface, roll from the center outward until you have a 12-inch circle approximately ⅛-inch thick.
- Carefully transfer the dough to a 9-inch pie dish by loosely rolling it around your rolling pin, then unrolling over the dish. Gently press the dough into the bottom and sides without stretching.
- Pour the apple filling into the dough-lined pie dish, including any accumulated juices. Dot the filling with the small pieces of butter.
- Roll out the second disc of dough and either place it whole on top (cutting vents) or create a lattice pattern. Trim excess dough to 1-inch overhang, fold it under itself, and crimp the edges decoratively.
- Brush the top crust with egg wash and sprinkle with coarse sugar if desired.
- Place the pie on a baking sheet and bake in the preheated oven for 20 minutes, then reduce temperature to 375°F (190°C) and continue baking for 30-35 minutes until the crust is deeply golden and filling is bubbling.
- Allow the pie to cool on a wire rack for at least 3 hours before slicing to let the filling set properly.
Notes
For the best flavor and texture, use a combination of tart apples (like Granny Smith) and sweet apples (like Honeycrisp or Braeburn).
If the edge of your crust is browning too quickly, cover it with a pie shield or aluminum foil.
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend plus ¼ teaspoon xanthan gum.
The pie can be stored at room temperature, loosely covered, for up to 2 days, or refrigerated for up to 5 days.
Nutrition
Calories: 410kcalCarbohydrates: 53gProtein: 4gFat: 21gSaturated Fat: 13gCholesterol: 55mgSodium: 270mgFiber: 3gSugar: 25g
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