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The Ultimate Homemade Apple Pie with Flaky All-Butter Double Crust

A thick slice of homemade apple pie showing layered, spiced apples and a flaky, golden-brown crust.
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Make the best classic homemade apple pie from scratch. This recipe guides you through creating a perfectly flaky, buttery double crust and a sweet, cinnamon-spiced apple filling using Granny Smith apples. It is a traditional fall dessert perfect for holidays.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 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 (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the All-Butter Pie Crust: In a large bowl, whisk together the 2 1/2 cups 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 wrap, and chill for at least 2 hours.
  3. Prepare the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, 2 tablespoons flour, and lemon juice. Toss gently until the apples are evenly coated. Set aside while you roll out the bottom crust.
  4. 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 plate while you prepare the top crust.
  5. Assemble the Top Crust: Roll out the second disk of dough into an 11-inch circle. You can cut vents or create a lattice top as desired.
  6. Fill the Pie: Pour the apple filling into the chilled bottom crust, mounding the apples slightly in the center. Dot the top of the apples with a few small pieces of leftover butter, if desired.
  7. Top the Pie: Place the top crust over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the top and bottom edges together to seal. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar. Cut several slits in the top crust if you did not make a lattice.
  8. Bake the Pie: Preheat your oven to 425 degrees F (220 degrees C). Place the pie on a baking sheet (to catch drips). Bake for 15 minutes at 425 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with aluminum foil strips.
  9. Cool: Let the ultimate apple pie cool on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • Use a mix of tart apples like Granny Smith and sweeter apples like Honeycrisp for the best flavor balance.
  • For the flakiest crust, keep your butter and water as cold as possible during the dough preparation.
  • If you prefer a thicker filling, increase the flour in the filling mixture to 3 tablespoons.

Nutrition

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