Description
This classic Homemade Apple Pie recipe features a flaky, buttery crust filled with a spiced mixture of tender Granny Smith or Honeycrisp apples. Perfectly balanced with cinnamon, nutmeg, and allspice, this pie is baked to golden perfection, making it a comforting and timeless dessert for any occasion.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water
Filling
- 6 cups thinly sliced apples (Granny Smith or Honeycrisp recommended)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cubed
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling)
Instructions
- Prepare the crust: In a large bowl, combine the flour, salt, and sugar thoroughly to ensure even seasoning. Use a pastry cutter or your fingers to cut in the cold, cubed butter until the mixture resembles coarse crumbs, which creates a flaky texture.
- Form the dough: Gradually add ice water one tablespoon at a time, mixing gently with a fork or your hands just until the dough starts to come together. Avoid overworking the dough to keep it tender. Divide the dough into two equal disks, wrap them tightly in plastic wrap, and chill for at least 1 hour to firm up.
- Make the filling: In a large bowl, toss the thinly sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. This mixture balances sweetness and tartness while thickening the filling. Let it sit for 15 minutes to meld the flavors and draw out some apple juices.
- Preheat and roll out crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disk of chilled dough into a circle large enough to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan and trim any excess hanging over the edge.
- Assemble the pie: Pour the prepared apple filling into the crust, spreading evenly. Dot the filling with small cubes of the 2 tablespoons unsalted butter for added richness. Roll out the second dough disk and place it over the filling. Trim the edges to match the bottom crust, crimp to seal, and cut a few small slits on the top crust to allow steam to escape during baking.
- Apply egg wash and sugar: Brush the top crust generously with the beaten egg to promote a golden, shiny finish. Sprinkle 1 tablespoon of sugar evenly over the top for a subtle sweetness and crunchy texture.
- Bake the pie: Place the pie on the middle rack of the preheated oven and bake for 50 to 60 minutes. Bake until the crust is a deep golden color and the filling is bubbling through the slits, indicating the fruit is cooked and the juices are thickened.
- Cool before serving: Remove the pie from the oven and allow it to cool completely for at least 2 hours. This cooling period helps the filling to set, resulting in cleaner slices and a perfect texture for serving.
Notes
- Choose tart apples like Granny Smith or sweet-tart Honeycrisp for the best flavor and texture.
- Keep butter and water cold to ensure a flaky crust.
- Do not overwork the dough to avoid a tough crust.
- Letting the filling sit after mixing allows flavors to meld and juices to release.
- Cooling the pie fully before slicing improves filling consistency.
- For a decorative crust, use pie dough scraps to create patterns or shapes on top.
- You can double wrap the pie with foil in the last 15 minutes of baking if the crust edges brown too quickly.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
