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The Ultimate Classic Homemade Apple Pie: Perfectly Flaky Double Crust & Sweet-Tart Cinnamon Filling

A close-up of a perfect slice of homemade apple pie showing thick apple filling and a golden, flaky lattice crust.
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Follow these simple instructions to make a classic, old-fashioned apple pie featuring a buttery, flaky crust and a perfectly balanced sweet and tart cinnamon apple filling.

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 apples (a mix of Granny Smith and Honeycrisp recommended)
  • 3/4 cup granulated sugar (adjust to apple tartness)
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour (for thickening)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Make 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.
  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 filling: Peel, core, and thinly slice the apples. In a large bowl, toss the apple slices with the granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, and lemon juice until evenly coated.
  4. Preheat your oven to 425°F (220°C).
  5. Roll out one dough disk on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the apple filling into the crust. Dot the top of the filling with a few small pieces of leftover butter, if desired.
  7. Roll out the second dough disk for the top crust. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges together to seal the pie. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the egg wash and sprinkle with coarse sugar.
  9. Bake for 15 minutes at 425°F (220°C). Then, 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.
  10. Cool the pie on a wire rack for at least 3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold throughout the mixing process.
  • If you prefer a sweeter filling, increase the granulated sugar by 1/4 cup.
  • Use a mix of tart apples like Granny Smith with sweeter apples like Honeycrisp for the best flavor balance.

Nutrition

Find it online: https://flavorzine.com/homemade-apple-pie-recipe-flaky-crust/