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Classic Homemade Apple Pie with Flaky Double Crust

Close-up of a thick slice of amazing apple pie showing a flaky, golden crust and generous cinnamon-spiced apple filling.
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Follow this recipe to make a traditional double crust apple pie featuring a buttery, flaky crust and a perfectly spiced, slightly cooked apple filling.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, 2 tablespoons of flour, and lemon juice. Toss gently to coat the apples evenly.
  4. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  5. 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 the edges, leaving a 1-inch overhang.
  6. Pour the apple filling into the crust. Dot the top of the filling with small pieces of any remaining butter if desired.
  7. Roll out the second disk of dough for the top crust. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust evenly with the egg wash. Sprinkle lightly with extra granulated sugar, if desired.
  9. Bake for 15 minutes at 425 degrees Fahrenheit. Then, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with aluminum foil.
  10. Cool the pie on a wire rack for at least 3 hours before slicing and serving.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • If you prefer a slightly softer filling, you can cook the apple mixture on the stovetop for 5 minutes before placing it in the crust.
  • Use a mix of apple varieties for the best flavor and texture balance.

Nutrition

Find it online: https://tastytribune.com/best-flaky-crust-apple-pie-recipe/