Classic Apple Pie with Flaky Crust
A true American classic: tender, cinnamon-scented apples tucked into a buttery, flaky double crust. This recipe focuses on reliable technique—cold fat, minimal mixing, and a properly thickened filling—for a pie that slices cleanly and tastes like home.
Apple pie became an American icon because it’s both practical and celebratory—built from pantry staples and seasonal fruit. The key lesson here is structure: a cold, well-rested crust for flake, and a filling that’s juicy but not runny. Once you understand those two ideas, you can confidently adapt the spices and apple varieties to your taste.
Total Time
4 hr 35 min
Prep Time
30 min
Cook Time
1 hr 5 min
Servings
8
Ingredients
Flaky Double Crust
- •2 1/2 cups (300 g) all-purpose flour
- •1 tbsp granulated sugar
- •1 tsp fine salt
- •1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes
- •1/2 cup (120 ml) ice water, plus 1–2 tbsp as needed
- •1 tbsp apple cider vinegar (optional, helps tenderness)
Apple Filling
- •3 lb apples (about 7–8 medium), peeled, cored, and sliced 1/4-inch thick (use a mix like Granny Smith + Honeycrisp)
- •3/4 cup (150 g) granulated sugar
- •1/4 cup (55 g) packed light brown sugar
- •1/4 cup (32 g) cornstarch
- •1 1/2 tsp ground cinnamon
- •1/4 tsp ground nutmeg
- •1/4 tsp fine salt
- •1 tbsp fresh lemon juice
- •1 tsp vanilla extract
- •2 tbsp (28 g) unsalted butter, cut into small pieces
To Finish
- •1 large egg
- •1 tbsp milk or water
- •1–2 tbsp coarse sugar (optional, for sparkle and crunch)
Instructions
- 1
Make the dough: In a large bowl, whisk flour, sugar, and salt. Add cold butter and cut it in with a pastry cutter or fingertips until you have a mix of pea-size pieces and some flatter butter shards (those shards create flake).
- 2
Add liquids: Stir ice water and vinegar together. Drizzle into the flour mixture, tossing with a fork until the dough holds together when squeezed. Add 1 tablespoon more ice water at a time only if needed—drier dough is better than sticky.
- 3
Chill: Divide dough into two equal discs, wrap tightly, and refrigerate at least 2 hours (or up to 2 days).
- 4
Prepare filling: In a large bowl, toss apples with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla until evenly coated. Let stand 15 minutes to draw out juices and help the starch hydrate.
- 5
Heat oven: Place a rimmed baking sheet on the middle rack (to catch drips) and preheat oven to 425°F (220°C).
- 6
Roll bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, easing it in without stretching. Trim to a 1/2-inch overhang.
- 7
Fill: Spoon apples into the crust, packing lightly to reduce gaps. Drizzle any accumulated juices over the apples. Dot with the 2 tablespoons butter.
- 8
Roll top crust and assemble: Roll the second disc into a 12-inch circle. Lay over the filling (or cut into strips for a lattice). Trim, then fold top and bottom overhang under themselves to form a thicker edge. Crimp as desired.
- 9
Vent and egg wash: If using a solid top crust, cut 5–6 vents. Whisk egg with milk/water; brush over crust. Sprinkle with coarse sugar if using.
- 10
Bake: Set pie on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and bake 35–45 minutes more, until the crust is deep golden and the filling is bubbling through the vents (bubbling indicates the cornstarch has activated). If edges brown too fast, cover with foil.
- 11
Cool for clean slices: Cool on a rack at least 3 hours before slicing so the filling sets. Serve plain or with vanilla ice cream.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.