Here’s a classic homemade apple pie recipe — flaky buttery crust, tender spiced apples, and that comforting aroma that fills your kitchen. ✨
Classic Apple Pie Recipe
Ingredients
For the crust (makes top and bottom):
2 ½ cups (315g) all-purpose flour
1 tsp salt
1 tbsp sugar (optional, for a slightly sweet crust)
1 cup (230g) unsalted butter, cold and cut into cubes
6–8 tbsp ice water
For the apple filling:
6–7 medium apples (about 2 lbs / 900g), peeled, cored, and sliced ¼-inch thick
(Use a mix of Granny Smith, Honeycrisp, or Braeburn for flavor balance)
¾ cup (150g) granulated sugar
¼ cup (55g) brown sugar
2 tbsp all-purpose flour (for thickening)
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 tbsp lemon juice
1 tsp vanilla extract (optional)
1 tbsp butter (to dot over filling)
For finishing:
1 egg (beaten, for egg wash)
1 tbsp milk or water
Sugar for sprinkling (optional)
Instructions
1. Make the pie crust:
In a large bowl, whisk together flour, salt, and sugar.
Cut in cold butter with a pastry cutter or your fingers until mixture looks like coarse crumbs (pea-sized bits of butter are okay).
Add ice water 1 tablespoon at a time, mixing gently until the dough just holds together.
Divide dough into 2 disks, wrap in plastic, and chill for at least 1 hour.
2. Prepare the filling:
In a large bowl, toss sliced apples with lemon juice.
Add sugars, flour, cinnamon, nutmeg, salt, and vanilla. Stir until apples are evenly coated.
Let sit for 15–20 minutes so the juices start to release.
3. Assemble the pie:
Preheat oven to 425°F (220°C).
On a floured surface, roll out one disk of dough to fit a 9-inch pie pan. Transfer it to the pan and trim excess.
Spoon the apple mixture into the crust, mounding slightly in the center. Dot with small pieces of butter.
Roll out the second dough disk and place it over the filling.
You can do a full top crust (cut slits for steam) or a lattice design.
Trim and crimp the edges to seal.
Brush the top with egg wash (egg + milk) and sprinkle with sugar if desired.
4. Bake:
Place pie on a baking sheet (to catch drips).
Bake at 425°F (220°C) for 20 minutes.
Reduce temperature to 375°F (190°C) and bake for another 35–45 minutes, until crust is golden and filling is bubbling.
If the crust browns too quickly, cover edges with foil.
5. Cool & serve:
Let pie cool for at least 2 hours before slicing — this helps the filling set.
Serve warm or at room temperature with vanilla ice cream or whipped cream.
