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Apple Pie Recipe

A classic homemade apple pie with a golden, buttery flaky crust and a sweet, warmly spiced apple filling. Easy to make from scratch and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 2 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust:
  • - 2½ cups all-purpose flour
  • - 1 cup unsalted butter cold, cut into cubes
  • - 1 tsp salt
  • - 1 tbsp granulated sugar
  • - 6–8 tbsp ice water
For the Filling:
  • - 6–7 apples peeled, cored, sliced ¼ inch thick (Granny Smith + Honeycrisp recommended)
  • - ¾ cup granulated sugar
  • - ¼ cup brown sugar packed
  • - 1 tbsp fresh lemon juice
  • - 1½ tsp cinnamon
  • - ¼ tsp nutmeg
  • - 2 tbsp cornstarch
  • - 1 tbsp unsalted butter cut into small pieces
  • - 1 egg beaten, for egg wash

Method
 

Make the Pie Dough:
  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Add cold butter and cut in with a pastry cutter until the mixture resembles coarse crumbs.
  3. Add ice water one tablespoon at a time, stirring gently, until the dough just comes together.
  4. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the Apple Filling:
  1. Peel, core, and slice apples to ¼ inch thick.
  2. Toss apples with both sugars, lemon juice, cinnamon, nutmeg, and cornstarch. Let sit 10 minutes.
Assemble and Bake:
  1. Preheat oven to 375°F (190°C).
  2. Roll out one dough disc into a 12-inch circle and lay it in a 9-inch pie pan.
  3. Pour in apple filling and dot with butter pieces.
  4. Roll out the second dough disc and place over the filling. Seal and crimp edges. Cut slits for steam.
  5. Brush the top with beaten egg.
  6. Place on a baking sheet and bake 50–60 minutes, until golden brown and bubbling.
  7. Cool on a wire rack for at least 2 hours before slicing.

Notes

- Store at room temperature up to 2 days, or refrigerate up to 5 days covered.
- Reheat in a 350°F oven for 10–15 minutes or microwave 30–45 seconds.
- To freeze: wrap the baked cooled pie tightly and freeze up to 3 months. Thaw overnight in the fridge then warm in the oven.
- Cover edges loosely with foil if they brown too fast after 30 minutes of baking.
- Bake on the lower oven rack for a crispier bottom crust.