Classic Apple Pie Recipe: Homestyle Flaky Crust (Print Version)

Discover our Classic Apple Pie Recipe, a comforting dessert with a flaky crust and spiced apple filling, perfect for any gathering. So easy!

# 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:

→ Crust Essentials

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup (2 sticks) unsalted butter, very cold and cut into cubes or grated
05 - ½ - ¾ cup ice water

→ Apple Filling Stars

06 - 6-8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced 1/4-inch thick
07 - ½ cup granulated sugar
08 - ¼ cup packed light brown sugar
09 - 1 teaspoon ground cinnamon
10 - ¼ teaspoon ground nutmeg
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons all-purpose flour or cornstarch

→ Finishing Touches

13 - 1 large egg, beaten (for egg wash)
14 - 1 tablespoon water (for egg wash)

# Instructions:

01 - First things first, let's tackle the crust for this Classic Apple Pie Recipe. In a big bowl, whisk together your flour, sugar, and salt. Now, the butter: cut your super cold butter into small cubes, or even better, grate it from frozen. Add it to the flour mixture and, using your fingertips or a pastry blender, work it in until it resembles coarse crumbs with some pea-sized pieces remaining. This is where the magic happens for flakiness, so don't overmix! I always worry I'm doing it wrong here, but trust your gut.
02 - Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. It should be shaggy, not wet. Don't add too much water; I once made it too sticky and it was a nightmare to roll. Divide the dough in half, flatten each into a disk, wrap them in plastic wrap, and pop them in the fridge for at least an hour. Honestly, I usually forget and leave it for a couple of hours, which is even better for your Classic Apple Pie Recipe crust.
03 - While your dough is chilling, let's get those apples ready. Peel, core, and slice your apples about 1/4-inch thick. In a large bowl, toss them with both sugars, cinnamon, nutmeg, lemon juice, and your chosen thickener (flour or cornstarch). Make sure every apple slice is coated! It should smell absolutely divine already. I always taste a raw apple slice here, just to make sure the seasoning balance is right.
04 - Once your dough is nicely chilled, roll out one disk on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. Pour your apple filling into the crust, mounding it slightly in the center. Then, roll out the second dough disk. You can place it whole over the apples, or get fancy with a lattice top. I usually go for a simple top crust, because, let's be real, I'm usually hungry at this point.
05 - If you're using a full top crust, trim it to match the bottom overhang. Crimp the edges together using your fingers or a fork to seal. Don't forget to cut a few slits in the top crust; this lets the steam escape and prevents a soggy top. If you're doing a lattice, just make sure the strips are woven nicely. I once forgot the vents, and the pie puffed up like a balloon, it was a mess! Brush the top with an egg wash for that golden glow.
06 - Preheat your oven to 425°F (220°C). Place the Classic Apple Pie Recipe on a baking sheet (to catch any drips!) and bake for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 45-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts browning too fast, loosely tent it with foil. Your kitchen will smell like heaven, I promise!

# Notes:

01 - Always use a mix of tart and sweet apples for the best flavor and texture; pure sweet apples can get mushy.
02 - Don't skip chilling the pie dough; it's crucial for a flaky crust, I learned that the hard way.
03 - Let the pie cool completely before slicing, or your filling will just run out—patience is a virtue here.
04 - Serve warm with a scoop of vanilla ice cream for a truly comforting experience.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 400 Calories
Total Fat: 20g
Total Carbohydrate: 55g
Protein: 4g

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