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Classic Apple Pie: The Best Pie Crust and Spiced Filling

A close-up of a perfect slice of Classic apple pie showing thick apple filling and a flaky, sugared crust.
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This recipe provides instructions for a traditional American apple pie with a flaky crust and a perfectly spiced, non-soggy filling. It is a tribute to comforting flavors that taste like home.

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 medium apples (a mix of sweet and tart varieties like Granny Smith and Honeycrisp)
  • 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 (for thickening)
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together the 2 1/2 cups 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.
  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, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Filling: Peel, core, and slice the apples about 1/4 inch thick. 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°F (220°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully place it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Fill the bottom crust with the apple mixture, mounding the apples slightly in the center. Dot the top of the apples with small pieces of any remaining cold butter, if desired.
  6. Roll out the second disk of dough for the top crust. Place it over the filling. Trim the edges, 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.
  7. For a golden crust, brush the top crust evenly with the egg wash.
  8. Bake the Pie: 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 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.
  9. Cool: Let the pie cool on a wire rack for at least 3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • To prevent a soggy bottom crust, consider brushing the inside of the bottom crust lightly with a beaten egg white before adding the filling.
  • Use a mix of apples for the best flavor balance between sweet and tart.
  • If you prefer a lattice top, cut the top dough into even strips and weave them over the filling.

Nutrition

Find it online: https://cookingbycarla.com/classic-apple-pie-best-pie-crust-spiced-filling/