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Classic Apple Pie with a Flaky Crust pinterest

Classic Apple Pie with a Flaky Crust

This double crust apple pie combines tart apples with warm spices, all encased in a buttery, flaky crust that practically melts in your mouth with each bite. Learn the secrets to creating the perfect flaky pie crust and a deliciously balanced apple filling that's never too sweet or too tart.
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Prep Time 45 minutes
Cook Time 1 hour
Chilling Time 30 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 410 kcal

Equipment

  • 9-inch Pie Dish
  • Pastry Cutter
  • Rolling Pin
  • Baking Sheet
  • Wire Rack

Ingredients
  

For the Flaky Double Crust

  • 2 1/2 cups all-purpose flour substitute up to 1 cup with whole wheat pastry flour for a nuttier flavor
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter cold, cubed (for dairy-free, use cold coconut oil)
  • 1/4 to 1/2 cup ice-cold water
  • 1 tablespoon apple cider vinegar the secret to extra flakiness!

For the Apple Filling

  • 6-7 large apples about 3 pounds, preferably a mix of Granny Smith and Honeycrisp
  • 3/4 cup granulated sugar can reduce to 1/2 cup if apples are sweeter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt

For the Finish

  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon coarse sugar for sprinkling
  • 1 tablespoon butter cut into small pieces (for dotting the filling)

Instructions
 

  • Combine the flour, salt, and sugar in a large bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Mix the ice water and apple cider vinegar in a small bowl. Drizzle it over the flour mixture, 1 tablespoon at a time, stirring gently with a fork until the dough begins to hold together when pressed. You might not need all the water – stop when the dough just comes together without being sticky.
  • Divide the dough into two portions, making one slightly larger for the bottom crust. Shape each portion into a disc about 1-inch thick, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
  • Peel, core, and slice the apples into ¼-inch thick slices. In a large bowl, toss the apple slices with lemon juice to prevent browning.
  • Add the sugar, flour, cornstarch, cinnamon, nutmeg, allspice, cloves, and salt. Gently mix until all slices are evenly coated. Let this mixture sit for 15 minutes.
  • Preheat your oven to 425°F (220°C) with a rack in the lower third position.
  • Remove the larger dough disc from the refrigerator and let it sit for about 5 minutes to soften slightly. On a floured surface, roll the dough from the center outward into a 12-inch circle, about ⅛-inch thick.
  • Roll the dough onto your rolling pin and unroll it over a 9-inch pie dish. Gently press the dough into the corners of the dish without stretching it. Leave an overhang of about 1 inch.
  • Return the pie dish to the refrigerator while rolling out the top crust in the same manner.
  • Drain any excess liquid from the apple mixture. Arrange the apples in the bottom crust, mounding them slightly in the center. Dot the filling with small pieces of butter.
  • Carefully place the top crust over the filling. Trim both crusts to a ½-inch overhang, then tuck the excess dough under itself to create a thick border that sits on the rim of the pie dish. Crimp the edges decoratively using your fingers or a fork.
  • Cut 4-5 slits in the top crust to allow steam to escape. Brush the entire top with egg wash and sprinkle with coarse sugar.
  • Place the pie on a baking sheet and bake at 425°F for 20 minutes. Then reduce the temperature to 375°F (190°C) and continue baking for 30-40 minutes more, until the crust is golden brown and the filling is bubbling through the slits.
  • Allow your pie to cool on a wire rack for at least 2 hours before slicing to let the filling set.

Notes

- If the edges brown too quickly, shield them with aluminum foil.
- The varying sizes of butter pieces in your dough are essential for achieving flaky layers.
- Using a mix of apple varieties creates a more complex flavor profile.
- This pie can be made ahead and frozen either before or after baking.
- For a gluten-free option, use a cup-for-cup gluten-free flour blend with ¼ teaspoon xanthan gum.

Nutrition

Calories: 410kcalCarbohydrates: 58gProtein: 4gFat: 19gSaturated Fat: 12gCholesterol: 65mgSodium: 320mgFiber: 3gSugar: 30g
Keyword Apple Pie, Flaky Crust, Homemade Pie, Double Crust, Classic Dessert
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