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The Best Homemade Apple Pie with Easy Flaky Crust

Close-up of a thick slice of homemade apple pie showing gooey cinnamon apples and a golden, flaky crust.
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Follow this classic homemade apple pie recipe to create a dessert with a perfectly flaky, buttery crust and a sweet-tart, cinnamon-spiced filling that avoids mushiness. This recipe is designed to give you confidence in making the ultimate comfort food from scratch.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
  • 2 large Honeycrisp apples, peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar (adjust based on apple tartness)
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour (for thickening)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces (for dotting)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Apple Filling: In a very large bowl, combine the sliced Granny Smith and Honeycrisp apples. In a separate small bowl, mix the granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, and allspice. Sprinkle the sugar mixture and lemon juice over the apples and toss gently to coat evenly. Let the mixture sit while you roll out the bottom crust.
  3. Assemble the Pie: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Pour the apple filling into the crust. Dot the top of the filling with the 1 tablespoon of small butter pieces.
  4. Top the Pie: Roll out the second disk of dough. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape. Brush the top crust evenly with the egg wash and sprinkle with coarse sugar, if using.
  5. Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly through the vents. If the edges brown too quickly, cover them loosely with foil.
  6. Cool Completely: Remove the homemade apple pie from the oven and place it on a wire rack. You must let the pie cool for at least 3 to 4 hours before slicing. This allows the filling to set properly, preventing a runny slice.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • Use a mix of sweet and tart apples, like Granny Smith and Honeycrisp, for the best flavor balance in your cinnamon apple filling.
  • If you prefer a different topping, you can substitute the top crust with a simple streusel or crumble topping.

Nutrition

Find it online: https://cookingzenith.com/homemade-apple-pie-easy-flaky-crust-recipe/