Flaky Apple Pie: Rustic, Sweet, and Comforting Dessert (Print Version)

Bake a classic Flaky Apple Pie from scratch! My simple recipe delivers a sweet, comforting dessert with tender apples and a buttery, flaky crust.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Flaky Apple Pie Crust

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 cup (2 sticks) unsalted butter, ice-cold and cubed
04 - ½ to ¾ cup ice water

→ For the Apple Filling

05 - 6-7 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced ¼-inch thick
06 - ½ cup granulated sugar
07 - ¼ cup packed light brown sugar
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon ground cinnamon
10 - ¼ teaspoon ground nutmeg
11 - Pinch of salt
12 - 2 tablespoons unsalted butter, cut into small pieces

→ Finishing Touches

13 - 1 large egg, beaten with 1 tablespoon milk (for egg wash)
14 - 1 tablespoon granulated sugar, for sprinkling

# Instructions:

01 - In a large bowl, whisk together the flour and salt. Add the ice-cold butter cubes. Using a pastry blender or your fingertips, cut the butter into the flour until it resembles coarse meal with some pea-sized pieces of butter remaining. Honestly, this is where the magic happens for a Flaky Apple Pie. Slowly add ice water, a tablespoon at a time, mixing until the dough just comes together. Don't overmix! I always forget and add too much water; then I have to add more flour. Oops.
02 - Divide the dough in half, flatten each into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes, or up to 2 days. This chilling step is crucial for a tender, Flaky Apple Pie crust. If you skip this, your dough will be sticky and hard to roll, and the butter will melt too fast. I once tried to rush it and ended up with a raggedy crust; lesson learned!
03 - In a large bowl, combine the sliced apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and a pinch of salt. Toss gently to coat. Let it sit for about 15-20 minutes while you roll out the bottom crust. This lets the apples release some of their juices, which thickens beautifully when baked. The smell of the spices mixing with the apples? Oh, it's just wonderful!
04 - On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim any excess, leaving about a 1/2-inch overhang. Pour the apple filling into the crust. Dot the top of the filling with small pieces of butter. I always make sure the apples are piled high, because they shrink a bit when they bake. Don't be shy with that filling!
05 - Roll out the second disk of dough. You can either place it whole over the filling, cut vents, or create a lattice top – my favorite, though it can be a bit fiddly! Carefully place it over the apples. Trim the edges, leaving about a 1/2-inch overhang. Crimp the edges of both crusts together to seal. Brush the top with egg wash and sprinkle with a little extra granulated sugar for a lovely sparkle. I once forgot the egg wash, and the crust looked so dull, honestly.
06 - Preheat your oven to 425°F (220°C). Place the pie on a baking sheet (to catch any drips – trust me on this!). Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely tent with foil. This slow bake ensures the apples cook through and the crust gets perfectly golden. The smell of this Flaky Apple Pie baking? It's pure bliss.

# Notes:

01 - Always use cold butter and ice water for the crust; it's the secret to a truly flaky texture.
02 - Let the pie cool completely before slicing – the filling needs time to set, or it'll be a runny mess, trust me on that one.
03 - For an extra tender crust, add a tablespoon of apple cider vinegar to your ice water; it really works wonders.
04 - Serve warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for the ultimate treat.

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowls
03 - pastry blender (or forks)
04 - rolling pin
05 - baking sheet

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 55g
Protein: 4g

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