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Classic Apple Pie

A delicious slice of Classic Apple Pie with golden crust on a white plate, ready to eat.
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A traditional double-crust apple pie with a flaky crust and the perfect mix of apples for a delicious fall dessert.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and cubed
  • 6–8 tbsp ice water
  • 6 cups thinly sliced apples (mix of Granny Smith and Honeycrisp)
  • 3/4 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp cornstarch
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (for sprinkling)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
  3. Add ice water, 1 tbsp at a time, until dough comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes.
  4. In another bowl, toss apples with sugar, lemon juice, cinnamon, nutmeg, and cornstarch.
  5. Roll out one dough disc and fit into a 9-inch pie dish. Add apple filling.
  6. Roll out the second disc and cut into strips for a lattice top or place whole over filling, crimping edges to seal.
  7. Brush crust with egg wash and sprinkle with coarse sugar.
  8. Bake for 45-50 minutes until golden and bubbly. Cool before serving.

Notes

  • Use a mix of tart and sweet apples for balanced flavor.
  • Chill dough before rolling for easier handling.
  • Cover edges with foil if browning too quickly.
  • Make ahead: Bake and reheat at 350°F for 15 minutes before serving.

Nutrition

Find it online: https://carlacooking.com/classic-apple-pie-recipe-secret-tips/