Classic Flaky Apple Pie: A Taste of Home (Print Version)

Classic Flaky Apple Pie recipe that's truly a taste of home. Learn my secrets for a buttery, crisp crust and sweet, tender apple filling.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 65 Minutes minutes
Total Time: 110 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 cup (2 sticks) unsalted butter, very cold and cubed
04 - ½ - ¾ cup ice water

→ Apple Filling

05 - 6-8 medium Granny Smith apples (about 2.5-3 lbs), peeled, cored, and sliced ¼-inch thick
06 - ½ cup granulated sugar
07 - ¼ cup brown sugar (packed)
08 - 1 tablespoon lemon juice

→ Flavor Boosters

09 - 1 teaspoon ground cinnamon
10 - ¼ teaspoon ground nutmeg
11 - ⅛ teaspoon salt

→ Finishing Touches

12 - 1 large egg, lightly beaten with 1 tablespoon milk (for egg wash)
13 - 1 tablespoon granulated sugar (for sprinkling)

# Instructions:

01 - First things first, let's get that glorious crust ready. In a large bowl, whisk together your flour and salt. Now, cut your super cold butter into small cubes – this is where the flakiness magic truly begins. Add the butter to the flour and, using a pastry blender or your fingertips, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter still visible. This is crucial for a truly flaky apple pie. I remember trying to do this with warm butter once; it was just a greasy mess, so learn from my mistake!
02 - Next, gradually add your ice water, one tablespoon at a time, mixing lightly with a fork until the dough just starts to come together. You don't want it too wet, and definitely not too dry. It should feel shaggy but hold when squeezed. I usually end up using about 6-8 tablespoons, but it varies. Be gentle; overworking the dough is a no-no if you want that tender, flaky apple pie crust. Divide the dough into two discs, wrap them in plastic wrap, and pop them in the fridge for at least 30 minutes. This chill time is important!
03 - While your dough chills, let's tackle the filling. Peel, core, and slice your Granny Smith apples about 1/4 inch thick. In a large bowl, toss the apples with both granulated and brown sugar, cinnamon, nutmeg, a pinch of salt, and that splash of lemon juice. Mix it all up until the apples are nicely coated. The kitchen starts smelling amazing already, just from the spices! This is where you can add a little more cinnamon if you're like me and love that warm spice kick.
04 - Time to roll! On a lightly floured surface, take one disc of dough and roll it out into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Don't worry if it's not perfectly round; rustic is charming! Trim the edges, leaving about a 1/2-inch overhang. I always make a little mess with flour here, honestly. This is the base for your beautiful flaky apple pie, so handle it with care, but don't be afraid to patch up any tears.
05 - Pour your apple filling into the prepared pie crust, mounding it slightly in the center. Then, roll out your second disc of dough for the top crust. You can do a full top crust, cut vents, or create a lattice if you're feeling fancy (I usually just do vents because, well, time!). Place the top crust over the filling. Trim the edges to match the bottom crust overhang. Now, crimp the edges together – I use my fingers and a fork for a pretty pattern. This seals in all that deliciousness for your flaky apple pie.
06 - Brush the top crust with your egg wash and sprinkle with a little extra sugar for a sparkling finish. Cut a few slits in the top crust to allow steam to escape (crucial!). Bake in a preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for another 45-55 minutes, or until the crust is golden brown and the filling is bubbly. The smell filling your home? That's pure joy. Let your beautiful flaky apple pie cool completely on a wire rack before slicing – I know, it's hard to wait!

# Notes:

01 - Always use cold butter and ice water for the crust; it's the secret to a truly flaky apple pie.
02 - Once cooled, cover the pie loosely with plastic wrap or foil and keep it at room temperature for up to 2 days. Reheating in the oven helps keep the crust crisp.
03 - For the apples, a mix of Honeycrisp and Braeburn works beautifully too. If you don't have butter, half shortening and half butter can work, kinda.
04 - My absolute favorite is warm, straight from the oven, with a big scoop of vanilla bean ice cream melting over the top.

# Equipment Needed:

01 - 9-inch pie dish
02 - rolling pin
03 - large mixing bowls
04 - pastry blender (optional)

# Nutrition (Per Serving):

Calories: 400-450
Total Fat: 20-25g
Total Carbohydrate: 55-65g
Protein: 4-6g

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