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Homemade Apple Pie

A classic homemade apple pie with a flaky, buttery crust and a rich apple-cinnamon filling that'll make your kitchen smell like autumn dreams.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

For The Crust
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter cold and cubed
  • 1/2 teaspoon salt
  • 6 to 8 tablespoons ice water
For The Filling
  • 6 cups peeled and sliced apples a mix of Granny Smith and Honeycrisp
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 egg for egg wash
  • 1 tablespoon milk for egg wash

Method
 

  1. Mix the flour and salt in a bowl, then cut in the cold butter until the mixture forms chunky crumbs.
  2. Slowly add ice water while stirring until the dough starts to come together.
  3. Divide the dough into two balls, flatten into disks, wrap in plastic, and chill for at least 1 hour.
  4. Peel and slice the apples, then toss them with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice.
  5. Let the apple mixture sit while you roll out the crust to help it absorb the flavors.
  6. Roll one dough disk on a floured surface into a 12-inch circle and place it into a pie dish.
  7. Pour the apple filling into the crust along with the juices from the bowl.
  8. Roll out the second dough disk and place it on top. Crimp the edges and cut a few small vents, or make a lattice top.
  9. Whisk the egg and milk together, then brush the mixture over the top crust for a glossy finish.
  10. Preheat the oven to 400°F (200°C). Bake the pie for 20 minutes.
  11. Reduce the heat to 375°F (190°C) and continue baking for another 35 to 40 minutes, until the crust is golden and the filling is bubbling.
  12. Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.

Notes

Use a mix of apple varieties for the best flavor and texture. Keep your butter and dough cold throughout the process to ensure a flaky crust. Letting the pie cool completely helps thicken the filling for perfect slices.