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The Ultimate Homemade Double-Crust Apple Pie from Scratch

Close-up of a thick slice of homemade apple pie showing flaky, golden crust and rich, spiced apple filling.
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Bake the best homemade apple pie with a flaky, buttery crust and a perfectly spiced, slightly cooked apple filling. This classic recipe yields bakery-quality results for your next holiday or cozy gathering.

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 apples (mix of Granny Smith and Golden Delicious recommended)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour (for filling)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces (for dotting)
  • 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, cubed 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, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Apple Filling: Peel, core, and slice the apples about 1/4-inch thick. In a large bowl, gently toss the apple slices with the granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, allspice, and lemon juice until evenly coated. Let the mixture sit for 15 minutes.
  4. Preheat Oven and Prepare Bottom Crust: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a standard 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Fill the Pie: Spoon the apple mixture into the bottom crust, mounding the apples slightly in the center. Dot the top of the filling with the 2 tablespoons of small butter pieces.
  6. Top the Pie: Roll out the second dough disk. Place it over the filling. Trim the top crust, 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.
  7. Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch drips. Bake at 425°F (220°C) for 15 minutes.
  8. Reduce Heat: Reduce the oven temperature to 375°F (190°C). Continue baking for an additional 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil strips.
  9. Cool: Let the **classic apple pie** cool on a wire rack for at least 3 hours before slicing. This allows the **spiced apple filling** to set properly.

Notes

  • For the flakiest buttery crust, keep all dough ingredients very cold. Work quickly when mixing and rolling.
  • Use a mix of apples for the best flavor balance; Granny Smith provides tartness, and Golden Delicious adds sweetness.
  • If you prefer a slightly cooked filling texture before baking, you can simmer the apples with the sugar and spices on the stovetop for 5 minutes before adding them to the crust.

Nutrition

Find it online: https://hearthbite.com/homemade-apple-pie-recipe-from-scratch/