I love how this apple pie delivers both texture and flavor. The crust turns out flaky and crisp, while the filling is soft and packed with warm spices. I also enjoy how satisfying it is to make everything from scratch, from the dough to the filling. It feels like a true homemade dessert that never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2½ cups all-purpose flour (313g) 1 tablespoon granulated sugar 1 teaspoon salt 1 cup unsalted butter, cold and cubed (226g) ½ cup ice water (120ml), plus extra as needed 8 cups apples, thinly sliced (about 3 pounds or 7–8 medium apples) ¾ cup granulated sugar (150g) 2 tablespoons fresh lemon juice 2 tablespoons all-purpose flour 1 tablespoon cornstarch 1½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ⅛ teaspoon salt 2 tablespoons unsalted butter, cut into small pieces 1 egg, beaten with 1 tablespoon water (for egg wash) Coarse sugar for sprinkling (optional)
Directions
I whisk together flour, sugar, and salt, then cut in the cold butter until the mixture resembles coarse crumbs.
I add ice water gradually, mixing until the dough just comes together.
I divide the dough into two discs, wrap them, and refrigerate for at least 1 hour.
I peel, core, and slice the apples, then toss them with lemon juice.
I mix sugar, flour, cornstarch, spices, and salt, then coat the apples thoroughly and let them sit.
I preheat the oven to 425°F (220°C).
I roll out one dough disc and fit it into a pie dish.
I add the apple filling and dot it with butter.
I roll out the second disc and place it on top or create a lattice crust.
I trim and crimp the edges, brush with egg wash, and sprinkle sugar on top.
I bake for 20 minutes, then reduce the temperature and continue baking until golden and bubbling.
I let the pie cool for at least 3 hours before slicing.
Servings and timing
I make 8 servings with this recipe.
The total time is about 5 hours and 40 minutes, including preparation, chilling, baking, and cooling time.
Variations
I sometimes mix different apple varieties for more depth of flavor. When I want a twist, I add a bit of caramel or raisins to the filling. I also like adding a lattice crust for a more decorative look.
Storage/reheating
I store the pie at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want to enjoy it warm, I reheat slices gently in the oven. I find it tastes especially good slightly warm.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough a day or two in advance and keep it refrigerated.
What apples work best for apple pie?
I like using a mix of sweet and tart apples for the best flavor balance.
Why is my crust not flaky?
I make sure to keep the butter cold and avoid overworking the dough.
How do I prevent a soggy bottom crust?
I avoid adding too much liquid to the filling and bake the pie on a lower rack.
Can I freeze apple pie?
Yes, I freeze it before or after baking and reheat it when needed.
Conclusion
Best Homemade Apple Pie is a classic recipe I love returning to whenever I want something comforting and satisfying. The flaky crust and warmly spiced apple filling create a perfect balance that feels both nostalgic and delicious. It is a dessert that always brings a sense of home and warmth to the table.
2 tablespoons unsalted butter, cut into small pieces
For Finishing:
1 egg (beaten with 1 tbsp water, for egg wash)
Coarse sugar (optional)
Instructions
Make the dough: In a large bowl, whisk flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs with pea-sized pieces.
Add water: Gradually add ice water, 1 tablespoon at a time, mixing until dough forms.
Chill: Divide into two discs, wrap, and refrigerate for at least 1 hour.
Prepare apples: Peel, core, and slice apples. Toss with lemon juice.
Mix filling: Combine sugar, flour, cornstarch, spices, and salt. Toss with apples and let sit 15–30 minutes.
Preheat oven: 425°F (220°C).
Roll dough: Roll out one disc into a 12-inch circle and place into a 9-inch pie dish.
Fill pie: Add apple filling and juices. Dot with butter.
Top crust: Roll out second disc and cover pie (whole or lattice). Trim, fold, and crimp edges.
Finish: Brush with egg wash and sprinkle coarse sugar if desired.
Bake: Bake at 425°F for 20 minutes, then reduce to 375°F (190°C) and bake 30–35 minutes until golden and bubbling.
Cool: Let cool for at least 3 hours before slicing.
Notes
Use a mix of tart and sweet apples (like Granny Smith + Honeycrisp) for best flavor.
Keep butter cold for a flaky crust.
Don’t skip cooling time—it helps the filling set properly.
Cover edges with foil if browning too quickly.
Bake on a sheet pan to catch any drips.
