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The Best Homemade Apple Pie Recipe with Flaky Double Crust

A close-up shot of a generous slice of amazing apple pie showing thick, cinnamon-spiced apple filling and a golden, flaky crust.
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This is the classic homemade apple pie recipe you need. It features a tender, flaky double crust and a perfectly spiced cinnamon-sugar apple filling. This traditional apple pie is ideal for holidays or any cozy fall dessert night.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
  • 2 large Honeycrisp apples, peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper (secret ingredient for flavor depth)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the 2 1/2 cups flour and 1 teaspoon 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. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Apple Pie Filling: In a large bowl, gently toss the sliced Granny Smith and Honeycrisp apples with the granulated sugar, brown sugar, cinnamon, nutmeg, pepper, 2 tablespoons of flour, and lemon juice. Mix until the apples are evenly coated.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Chill the pie shell while you prepare the top crust.
  4. Fill the Pie: Pour the apple filling into the chilled bottom crust, mounding the apples slightly in the center.
  5. Assemble the Top Crust: Roll out the second disk of dough. You can cut vents, create a lattice design, or place the full circle over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal the two crusts together.
  6. Egg Wash and Bake: Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar for a beautiful finish. Place the pie on a baking sheet to catch drips.
  7. Bake the Pie: Preheat your oven to 425 degrees F (220 degrees C). Place the pie on the middle rack. Bake for 15 minutes at 425 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  8. Cool Completely: Let the **classic apple pie recipe** cool on a wire rack for at least 3 to 4 hours before slicing. This allows the **apple pie filling secrets** to set properly for perfect slices.

Notes

  • For an extra **flaky pie crust tutorial** tip, keep all your ingredients, especially the butter and water, as cold as possible during mixing.
  • If you prefer a **Dutch apple pie** style, skip the top crust and use a streusel topping instead.
  • This recipe works well with a **deep dish apple pie** by increasing the filling slightly and using a deeper pie dish.
  • The small amount of pepper in the filling brightens the flavor of the **cinnamon spiced apples** without making it taste savory.

Nutrition

Find it online: https://magazinemeal.com/best-apple-pie-classic-homemade-recipe/