Apple Pie: Homestyle Flaky Crust, Tender Apples (Print Version)
Discover our homestyle Classic Apple Pie Recipe with a buttery, flaky crust and perfectly spiced tender apples. A timeless dessert for any occasion.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Pie Crust Essentials
01 -
2 ½ cups all-purpose flour, plus more for dusting
02 -
1 teaspoon salt
03 -
1 cup (2 sticks) unsalted butter, very cold and cubed
04 -
½ cup ice water, plus more if needed
→ Apple Filling Stars
05 -
6-8 medium Granny Smith apples (about 3 lbs), peeled, cored, and sliced 1/4-inch thick
06 -
½ cup granulated sugar
07 -
¼ cup packed light brown sugar
→ Flavor Boosters
08 -
1 teaspoon ground cinnamon
09 -
¼ teaspoon ground nutmeg
10 -
1 tablespoon lemon juice
→ Finishing Touches
11 -
1 large egg, beaten with 1 tablespoon water (for egg wash)
12 -
1 tablespoon granulated sugar (for sprinkling)
# Instructions:
01 -
First things first, let's get that crust going. In a big bowl, whisk together your flour and a pinch of salt. Now, grab that super cold, cubed butter and cut it into the flour. I use my fingertips, squishing the butter until it's pea-sized and some bits are like flat flakes. This is where the magic happens for a truly flaky Classic Apple Pie Recipe. Don't overwork it, honestly, that's my biggest mistake usually. You'll see little pockets of butter throughout, that's what we want!
02 -
Next, slowly drizzle in ice-cold water, a tablespoon at a time, mixing gently until the dough just comes together. It should be shaggy, not a smooth ball. I usually need about 6-8 tablespoons, but sometimes it's more, sometimes less, depending on the day! Divide the dough in half, flatten each into a disc, wrap 'em up in plastic, and pop them in the fridge for at least 30 minutes. This chill time is crucial for a tender, easy-to-handle crust for your Classic Apple Pie Recipe.
03 -
While the dough chills, let's get those apples ready! Peel, core, and slice your Granny Smiths into about 1/4-inch thick pieces. I like mine uniform so they cook evenly, but a few wonky ones add character, right? In a large bowl, toss the apples with both sugars, cinnamon, nutmeg, and that little splash of lemon juice. Mix it all up until every slice is coated. The smell alone is just incredible, making this Classic Apple Pie Recipe already feel like a winner!
04 -
Grab one chilled dough disc from the fridge. On a lightly floured surface, roll it out into a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Trim the edges, leaving about an inch of overhang. Don't stress if it's not perfectly round, mine never is! Pour your apple filling into the crust, mounding it slightly in the center. I always press it down a little to make sure it's packed in. This will ensure your Classic Apple Pie Recipe has a full, bountiful filling.
05 -
Roll out the second dough disc into another 12-inch circle. You can lay it directly over the apples, or get fancy with a lattice top if you're feeling ambitious (my lattice attempts usually look like a five-year-old did them, but hey, it tastes the same!). Trim the edges, then crimp the top and bottom crusts together. Don't forget to cut a few slits in the top crust if it's solid, so steam can escape. I usually make three little slits, sometimes they look like smiles, sometimes like angry eyebrows.
06 -
Brush the top crust with that egg wash and sprinkle a little extra sugar over it for sparkle. Pop your pie into a preheated oven at 425°F (220°C) for 15-20 minutes, then reduce the temperature to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start browning too fast, just cover them with foil. The house will smell divine! Let your Classic Apple Pie Recipe cool completely before slicing—I know, it's torture, but it helps the filling set.
# Notes:
01 -
Always use cold butter and ice water for the crust; it's the secret to flakiness I learned the hard way.
02 -
Store leftover pie covered at room temperature for 1-2 days, or in the fridge for up to 4 days.
03 -
If your crust is getting too dark, tent it loosely with foil for the rest of the baking time.
04 -
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra comfort.
# Equipment Needed:
01 -
9-inch pie plate
02 -
large mixing bowls
03 -
rolling pin
04 -
parchment paper (optional)
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 18-22g
Total Carbohydrate: 45-50g
Protein: 4-6g