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The Best Homemade Classic Apple Pie with Flaky Double Crust

Close-up of a thick slice of amazing apple pie showing flaky crust and cinnamon-spiced apple filling.
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This recipe delivers the ultimate classic apple pie, featuring a buttery, flaky double crust and a perfectly spiced, tender apple filling. It is a family favorite dessert designed to bring comfort to your table.

Ingredients

Scale
  • 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
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Flaky 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 fingertips 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, form each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  2. Prepare the Best Apple Pie Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, allspice, and lemon juice. Toss gently until the apples are evenly coated. Let the filling sit while you roll out the bottom crust.
  3. Assemble the Pie: Preheat your oven to 425°F (220°C). 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.
  4. Fill the Pie: Pour the apple filling into the bottom crust, mounding the apples slightly in the center. Dot the top of the apples with a few small pieces of leftover butter, if desired.
  5. Top the Pie: Roll out the second disk of dough. Place it over the filling. Trim the top crust, leaving a 1-inch overhang. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  6. Bake: Brush the top crust with the egg wash and sprinkle evenly with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
  7. Cool: Let the apple pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • Use a mix of tart apples, like Granny Smith, and slightly sweeter apples for the best flavor balance.
  • If you prefer a Dutch Apple Pie, skip the top crust and use a streusel topping instead.

Nutrition

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