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Classic Homemade Apple Pie with Flaky Double Crust

A close-up of a perfect slice of apple pie with a lattice crust, showing juicy filling, perfect for an amazing apple pie recipe.
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Follow this straightforward recipe to make a classic homemade apple pie featuring a tender, flaky double crust and a cinnamon-spiced filling. This recipe is designed to give you perfect results for a comforting fall dessert or holiday treat.

Ingredients

Scale
  • 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
  • 4 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)
  • 2 tablespoons all-purpose flour (for thickening)
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt for the crust. 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, 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.
  2. Prepare the Apple Filling: In a very large bowl, gently combine the sliced Granny Smith and Honeycrisp apples. In a separate small bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, black pepper, and 2 tablespoons of flour. Pour the sugar mixture over the apples and toss gently to coat. Stir in the lemon juice.
  3. Assemble the Pie: Preheat your oven to 425°F (220°C). 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. Pour the apple filling into the crust.
  4. Top the Pie: Roll out the second disk of dough. You can place it over the filling as a solid top crust (cutting vents) or cut strips to create a lattice top for that classic apple pie aesthetic. Crimp the edges of the top and bottom crusts together to seal.
  5. Bake: Brush the top crust with the egg wash and sprinkle evenly with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  6. Cool: Let the apple pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest pie crust, keep all your butter and water extremely cold. Do not let the butter melt before it hits the oven.
  • If you want a deeper caramel flavor, substitute 1 tablespoon of the granulated sugar with maple syrup.
  • If you are new to baking, using store-bought crust is acceptable, but homemade crust makes this classic apple pie truly special.

Nutrition

Find it online: https://pureplatepath.com/classic-homemade-apple-pie-with-flaky-crust/