Homemade Apple Pie

A classic 9-inch double-crust apple pie with a buttery, flaky crust and warmly spiced apple filling.

Ingredients

For the crust

• 2½ cups (315 g) all-purpose flour

• 1 tsp salt

• 1 tbsp granulated sugar

• 1 cup (225 g) cold unsalted butter, cut into small cubes

• 6–8 tbsp ice water

For the apple filling

• 6–7 medium apples (about 1.2 kg), peeled, cored, and sliced

• ¾ cup (150 g) granulated sugar

• ¼ cup (50 g) brown sugar

• 2 tbsp all-purpose flour

• 1 tbsp lemon juice

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp salt

• 1 tsp vanilla extract

For finishing

• 1 egg

• 1 tbsp water or milk

• 1 tbsp coarse sugar, optional

• 2 tbsp butter, cut into small pieces

Instructions

1. Make the pie dough

1. Whisk together the flour, salt, and sugar.

2. Add the cold butter. Using a pastry cutter or your fingertips, work it into the flour until you have a mixture with pea-sized pieces of butter.

3. Add 6 tablespoons of ice water, one tablespoon at a time, gently mixing until the dough starts to come together. Add another 1–2 tablespoons only if necessary.

4. Divide the dough into two equal portions and shape each into a disk.

5. Wrap and refrigerate for at least 1 hour.

2. Prepare the apples

1. Peel, core, and slice the apples about ¼-inch (6 mm) thick.

2. Place them in a large bowl.

3. Add the granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla.

4. Toss thoroughly and let the mixture sit for 15–20 minutes.

3. Assemble the pie

1. Preheat your oven to 425°F (220°C).

2. On a lightly floured surface, roll one dough disk into a circle about 12 inches (30 cm) wide.

3. Carefully transfer it to a 9-inch pie dish, leaving some dough hanging over the edges.

4. Pour the apple filling into the crust. Arrange the apples into an even mound.

5. Dot the top with the 2 tablespoons of butter.

6. Roll out the second dough disk and place it over the apples.

7. Trim the edges, leaving about ½ inch (1–2 cm) overhang. Fold the edges underneath and crimp them with your fingers or a fork.

8. Cut 4–6 small slits in the top crust to allow steam to escape.

4. Add the egg wash

1. Beat the egg with 1 tablespoon of water or milk.

2. Brush the top crust lightly with the egg wash.

3. Sprinkle with coarse sugar if desired.

5. Bake

1. Place the pie on a baking sheet to catch any bubbling juices.

2. Bake at 425°F (220°C) for 20 minutes.

3. Reduce the temperature to 375°F (190°C) and bake for another 35–50 minutes, until the crust is deeply golden and the filling is bubbling.

4. If the edges become too dark, cover them loosely with aluminum foil.

The most important step: cool it

Let the pie cool for at least 2–3 hours before slicing. This allows the juices to thicken so the filling doesn’t run everywhere.

Serving

Serve slightly warm with:

• Vanilla ice cream 🍨

• Whipped cream

• Caramel sauce

• Or simply on its own

Tip: For the best flavor and texture, use a mixture of sweet and tart apples, such as Granny Smith + Honeycrisp or Granny Smith + Golden Delicious.