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Ultimate Easy Homemade Apple Pie with Flaky All-Butter Crust

Close-up of a perfect slice of homemade apple pie showing flaky, glazed crust and thick apple filling.
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Make a classic, comforting apple pie from scratch featuring a buttery, flaky double crust and a perfectly spiced sweet-tart filling using Granny Smith apples.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • 6 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

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. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, gently toss the sliced apples with the granulated sugar, brown sugar, 2 tablespoons of flour, cinnamon, nutmeg, allspice, and lemon juice until the apples are evenly coated. Set aside.
  3. Assemble the Pie: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  4. Pour the apple filling into the crust. Dot the top of the apples with a few small pieces of leftover butter, if desired.
  5. Roll out the second dough disk. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges together to seal. Cut several slits in the top crust to allow steam to escape.
  6. Brush the top crust evenly with the egg wash. Sprinkle lightly with extra granulated sugar, if you like extra crunch.
  7. Bake: Place the pie on a baking sheet. Bake at 425 degrees Fahrenheit for 15 minutes. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) 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.
  8. 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

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • If you prefer a less tart pie, substitute two of the Granny Smith apples with Honeycrisp or Fuji apples.
  • To prevent a soggy bottom crust, place the pie plate on the lowest rack during the initial high-heat bake.

Nutrition

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