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The Best Homemade Apple Pie with Flaky Double Crust

Close-up of two stacked slices of golden brown apple pie recipe, showing the thick, spiced apple filling.
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This classic apple pie recipe delivers a buttery, flaky double crust filled with tender, cinnamon-spiced apples. It is the best homemade apple pie you will make from scratch, perfect for any gathering.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and 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
  • 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 allspice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Make the 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.
  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, form each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  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 to coat the apples evenly.
  4. Assemble the Pie: Preheat your oven to 425 degrees F (220 degrees 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.
  5. Pour the apple filling into the crust. Dot the top of the apples with the 1 tablespoon of small butter pieces.
  6. Roll out the second disk of dough. Place it over the filling. Trim the top crust, leaving a 1-inch overhang. Crimp the top and bottom edges together to seal. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust with the egg wash and sprinkle evenly with coarse sugar.
  8. Bake the Pie: Place the pie on a baking sheet (to catch drips). Bake at 425 degrees F (220 degrees C) for 15 minutes.
  9. Reduce the oven temperature to 375 degrees F (190 degrees C). Continue baking for 40 to 50 minutes more, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  10. Cool the Pie: Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly and helps prevent a soggy bottom.

Notes

  • For the flakiest crust, keep your butter and water as cold as possible when making the dough.
  • Use a mix of tart (Granny Smith) and sweet (Honeycrisp or Fuji) apples for the best flavor and texture in your tender apple filling.
  • If you prefer a lattice top, roll out the top crust and cut it into strips before assembling over the filling.

Nutrition

Find it online: https://carlacooking.com/apple-pie-recipe-flaky-crust-homemade/