Classic Apple Pie
Nothing says home quite like the aroma of a freshly baked classic apple pie wafting through your kitchen. This timeless dessert features tender, cinnamon-spiced apples nestled in a buttery, flaky double crust that bakes up golden and perfect every single time. With its sweet-tart filling and perfectly crisp crust, this recipe delivers all the comfort and nostalgia you crave in every bite.
Equipment
- 9-inch pie dish (glass or ceramic)
- Large mixing bowls
- Rolling Pin
- Measuring cups and spoons
- Pastry cutter or fork
- Sharp knife or apple peeler
- Plastic wrap
- Pastry brush
- Baking sheet (to catch drips)
- Cooling rack
Ingredients
For the Pie Crust
- 2 ½ cups all-purpose flour - 315g, plus extra for rolling
- 1 tablespoon granulated sugar - 12g
- 1 teaspoon salt - 6g
- 1 cup unsalted butter - 226g, cold and cubed
- 6-8 tablespoons ice water - 90-120ml
For the Apple Filling
- 7 cups apples - about 900g, peeled, cored, and sliced ¼-inch thick (about 6-7 medium apples); recommend Granny Smith or mix with Honeycrisp/Golden Delicious
- ¾ cup granulated sugar - 150g
- ¼ cup packed light brown sugar - 55g
- 3 tablespoons all-purpose flour - 24g
- 1 ½ teaspoons ground cinnamon - 4g
- ¼ teaspoon ground nutmeg - 0.5g
- 2 tablespoons fresh lemon juice - 30ml
- 1 teaspoon lemon zest - 2g
- 2 tablespoons unsalted butter - 28g, cut into small pieces
For the Egg Wash
- 1 large egg
- 1 tablespoon water - 15ml
- 1 tablespoon coarse sugar - 12g, for sprinkling
Instructions
- In a large mixing bowl, whisk together flour, granulated sugar, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Drizzle in ice water one tablespoon at a time, mixing gently until the dough just comes together. Divide into two discs (one slightly larger), wrap in plastic, and refrigerate for at least 1 hour.
- Peel, core, and slice apples into ¼-inch thick slices. Toss with lemon juice and zest. Mix sugars, flour, cinnamon, and nutmeg, then coat the apples evenly. Set aside.
- Roll out the larger dough disc on a lightly floured surface to a 12-inch circle. Transfer to the 9-inch pie dish, trim overhang, and chill while preparing the top crust.
- Roll out the second dough disc to a 12-inch circle for the top crust (or cut into strips for lattice). Chill until ready to assemble.
- Preheat oven to 400°F with a baking sheet on the lower rack. Pour apple filling into the bottom crust, dot with butter pieces, and mound slightly in the center.
- Place top crust over filling, trim and crimp edges. Cut vents if using a solid crust. Brush with egg wash and sprinkle with coarse sugar.
- Bake at 400°F for 20 minutes, then reduce to 375°F and bake 35-45 minutes until crust is deep golden and filling bubbles. Tent edges with foil if needed.
- Cool pie on a wire rack for at least 3-4 hours before slicing to allow filling to set.
Notes
- Keep all ingredients cold for the flakiest crust; chill bowl and flour if kitchen is warm.
- Choose firm tart apples like Granny Smith that hold their shape; mix with sweeter varieties for balanced flavor.
- Slice apples uniformly for even cooking.
- Refrigerate dough to prevent shrinking during baking.
- Bake on lower rack with a preheated baking sheet underneath to avoid a soggy bottom crust.
- Allow pie to cool completely (3-4 hours) before cutting for slices that hold their shape.
- Tent edges with foil if browning too quickly.
- Make ahead: Assemble up to 24 hours in advance and refrigerate, or freeze unbaked pie up to 2 months.
- Store leftovers at room temperature for 2 days or refrigerate up to 5 days; reheat in oven for crisp crust.
- Variations: Try lattice top, crumb topping for Dutch apple pie, or add bourbon/maple for twists.