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Classic Double Crust Homemade Apple Pie

Close-up of a slice of best apple pie showing flaky, sugared crust and thick apple filling.
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Make a traditional, deeply flavored apple pie with a flaky, buttery crust and a perfectly spiced filling.

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 allspice
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the 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. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch. Toss gently 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.
  4. Fill the Pie: Pour the apple mixture into the bottom crust, mounding the apples slightly in the center.
  5. Assemble the Top Crust: Roll out the second disk of dough into an 11-inch circle. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges together to seal. Cut several vents in the top crust to allow steam to escape.
  6. Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet. Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
  7. Cool: Let the pie cool on a wire rack for at least 3 hours before slicing and serving.

Notes

  • Use a mix of tart and sweet apples for the best flavor balance.
  • If you prefer a crumb topping instead of a double crust, use 1 1/2 cups flour, 1 cup brown sugar, 1/2 cup cold butter, and 1 teaspoon cinnamon mixed until crumbly, and spread over the filling before baking.
  • For an extra flaky crust, keep all ingredients very cold.

Nutrition

Find it online: https://afripaket.com/best-apple-pie-recipe-flaky-crust/