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The Best Homemade Apple Pie with Flaky Double Crust

A close-up of a thick slice of apple pie showing flaky crust and cinnamon-spiced apple filling.
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Make this classic apple pie from scratch. This recipe features a flaky, buttery double crust and a perfectly spiced filling made using a cooked method to prevent a mushy texture. It is a dependable, comforting dessert for any gathering.

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 (for crust)
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 4 large Macintosh apples, peeled, cored, and sliced 1/4 inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces (for filling)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Double Crust: In a large bowl, whisk together 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. 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 large saucepan, combine the sliced apples, granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, and allspice. Toss gently to coat. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the apples begin to soften slightly and the juices thicken. Remove from heat, stir in the lemon juice and 2 tablespoons of butter. Let the filling cool completely. This step prevents a mushy pie.
  3. 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. Pour the cooled apple filling into the crust. Dot the top of the filling with the small pieces of butter reserved for the filling.
  4. Top the Pie: 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 crust edges together to seal. Cut several slits in the top crust to allow steam to escape.
  5. Bake: Brush the top crust evenly with the egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 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 foil.
  6. Cool: Let the apple pie cool on a wire rack for at least 3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For the best flaky buttery pie crust, keep all ingredients cold and avoid overworking the dough.
  • Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp or Macintosh, for balanced flavor.
  • If you prefer a crumble topping instead of a double crust, substitute the top crust ingredients with a simple streusel topping.

Nutrition

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