Rustic Homemade Apple Pie: Flaky Crust, Spiced Filling (Print Version)

Bake a rustic homemade apple pie with a flaky crust and warm, spiced apple filling. This classic recipe brings pure comfort and kitchen nostalgia.

# 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 (300g) all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup (226g) unsalted butter, very cold and cubed
05 - ½ cup (120ml) ice water, plus more if needed

→ Apple Filling Stars

06 - 6-7 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced 1/4-inch thick
07 - ½ cup (100g) granulated sugar
08 - ¼ cup (50g) packed light brown sugar
09 - 1 tablespoon fresh lemon juice

→ Spice Blend

10 - 1 teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - ⅛ teaspoon ground allspice
13 - ¼ teaspoon salt

→ Finishing Touches

14 - 1 large egg, whisked (for egg wash)

# Instructions:

01 - First things first, let's get that crust going. In a big bowl, whisk together your flour, sugar, and salt. Now, cut in your super cold butter. I use a pastry blender, but your fingertips work too – just be quick! You want pea-sized crumbs, a mix of small and flat pieces. This is where the magic of flakiness begins, honestly. I always get flour everywhere during this step, it's just part of the process, don't worry about it. It’s supposed to be a bit messy!
02 - Slowly add ice water, a tablespoon at a time, mixing gently until the dough just comes together. Don't add too much; you're looking for it to hold when squeezed, not be wet. I swear, this is where I used to mess up, adding too much water and ending up with tough dough. Divide it into two discs, wrap 'em up, and pop them in the fridge for at least 30 minutes. This chilling time is non-negotiable, it helps the gluten relax and the butter firm up. Trust me on this one!
03 - While your dough chills, tackle the apples! Peel, core, and slice them about 1/4-inch thick. Toss them in a large bowl with both sugars, cinnamon, nutmeg, allspice, a pinch of salt, and a splash of lemon juice. Give it a good mix. You'll smell that incredible aroma instantly – it’s just the best, right? Let them sit for a bit; they'll release some juices, which will thicken into a beautiful sauce as they bake. This is a crucial step for a flavorful filling.
04 - Grab one dough disc from the fridge. On a lightly floured surface, roll it out into a 12-inch circle. Try to keep it even, but don't fret if it's not perfect; we're going for rustic, remember? Carefully transfer it to your 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. I always get a little tear in my dough here, but a quick patch-up with a bit of extra dough works wonders. Press it gently into the pan.
05 - Pour your luscious apple filling into the pie crust, mounding it slightly in the center. Now, roll out your second dough disc. You can simply place it over the apples, cut some vents, or get fancy with a lattice top if you're feeling brave! I usually go for a simple top crust with a few leaf cutouts – less stress, still pretty. Trim and crimp the edges of both crusts together. Don't forget to brush the top with an egg wash for that gorgeous golden shine!
06 - Preheat your oven to 425°F (220°C). Place the pie on a baking sheet (to catch any drips – I learned that the hard way!). Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 45-50 minutes, or until the crust is deeply golden and the filling is bubbly. If the crust browns too fast, loosely tent it with foil. The smell, honestly, will be intoxicating. Let it cool on a wire rack for at least 2-3 hours before slicing. This rest time is vital; it lets the filling set properly.

# Notes:

01 - Always use super cold butter and ice water for the flakiest crust; it's a game-changer I learned through many tough crusts.
02 - If you're out of brown sugar, a mix of granulated sugar and a touch of molasses works in a pinch, I've tried it!
03 - Don't skip the cooling time after baking; it lets the filling set properly, preventing a runny slice.
04 - To avoid a soggy bottom crust, pre-bake it for 10-15 minutes before adding the filling, especially with juicy apples.

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowls
03 - rolling pin
04 - pastry blender (optional)
05 - whisk
06 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 400
Total Fat: 20g
Total Carbohydrate: 50g
Protein: 4g

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