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Classic Double-Crust Apple Pie Recipe

Close-up of a perfect slice of apple pie recipe showing flaky crust and cinnamon-spiced apple filling.
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A reliable recipe for a classic homemade apple pie featuring a buttery, flaky crust and a juicy, cinnamon-spiced filling. Follow these steps to achieve a perfect slice every time.

Ingredients

Scale
  • 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
  • 1/4 cup Granny Smith apple, finely chopped (for thickening)
  • 3/4 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

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the flour and 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. 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.
  2. Prepare the Filling: In a large bowl, combine the sliced apples, chopped apple, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, 2 tablespoons flour, and lemon juice. Toss gently to coat. Let the mixture sit for 15 minutes while you roll out the dough.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the plate in the refrigerator.
  4. Pre-Bake Preparation (Optional for Soggy Bottom Prevention): Place a baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
  5. Fill the Pie: Pour the apple mixture into the chilled bottom crust. Mound the apples slightly in the center.
  6. Assemble the Top Crust: Roll out the second dough disk into an 11-inch circle. Place it over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the top and bottom crust 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 the preheated baking sheet. Bake at 425 degrees F (220 degrees C) for 15 minutes.
  8. Reduce heat to 375 degrees F (190 degrees C) and continue baking for 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.
  9. Cool: Cool the pie completely on a wire rack for at least 3 hours before slicing to allow the filling to set.

Notes

  • Keep all crust ingredients cold. Cold butter creates steam pockets, resulting in a flaky crust.
  • If your apples release a lot of liquid, drain off some of the excess juice before filling the pie shell.
  • Baking the pie on a preheated baking sheet helps cook the bottom crust faster, reducing the chance of a soggy bottom.

Nutrition

Find it online: https://savoryskies.com/apple-pie-recipe/