This homemade apple pie features a flaky, buttery crust filled with sweet, spiced apples. It’s warm and comforting, perfect for chilly days or family gatherings!
There’s something special about making pie from scratch; I always feel like a pastry chef! 🥧 Plus, your kitchen will smell amazing while it bakes—no one can resist that!
For an extra touch, I love to serve it with a scoop of vanilla ice cream. What can I say? Warm pie and ice cream is a match made in heaven!
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of your crust. For a gluten-free option, you can use a 1:1 gluten-free flour blend. Be sure it has xanthan gum for the best texture!
Butter: Unsalted butter gives great flavor and control over the salt content. You can use margarine or coconut oil for a dairy-free version, but the result will differ in flavor and texture.
Tart apples: Granny Smith apples are classic for their balance of sweetness and tartness. Honeycrisp or Braeburn also work well. If you’re looking for convenience, pre-sliced apples can be a time-saver—just check for added sugars!
Spices: Cinnamon is a must for that warm flavor we love, but feel free to leave out the nutmeg or allspice if you’re not a fan. You can even experiment with cardamom for a unique twist!
How Do I Get a Flaky Crust?
A flaky crust is all about keeping the butter cold and not overworking the dough. When you mix the butter into the flour, aim to leave small pea-sized pieces—this will create the best flakes during baking.
- Start with very cold butter, and even chill your flour and mixing bowl for good measure.
- Add ice cold water gradually. Too much water will make the dough tough, so mix until it just holds together.
- After refrigerating the dough, roll it out gently. Work quickly to keep it cold!
- If you’re making a lattice top, weaving the strips can be fun! Lay half of them across, then fold others back and forth as you add the remaining strips.
Homemade Apple Pie with Flaky Crust
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) unsalted butter, very cold, cut into small cubes
- 1/4 to 1/2 cup ice cold water
For the Apple Filling:
- 6 to 7 cups peeled and sliced tart apples (such as Granny Smith, Honeycrisp, or a mix)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice or cloves (optional)
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 1 tbsp unsalted butter, cut into small pats
For Assembly:
- 1 egg, lightly beaten (for egg wash)
- 1 tbsp granulated or coarse sugar (for sprinkling)
Time Estimate
This recipe takes about 25 minutes to prepare, plus 2 hours to chill the dough. After assembling, it bakes for around 1 hour. Total time: about 3 hours, including cooling time before slicing. It’s worth the wait!
Step-by-Step Instructions
1. Make the Crust:
In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and, using a pastry cutter, two forks, or your fingers, work the butter into the flour quickly until the mixture resembles coarse crumbs with some small pea-sized chunks remaining.
2. Add Ice Water:
Gradually add ice cold water, one tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together when pressed. Be careful not to overwork the dough! Split the dough into two equal disks, flatten slightly, wrap each in plastic wrap, and refrigerate for at least 1 hour.
3. Prepare the Filling:
In a large bowl, toss the sliced apples with lemon juice to prevent browning. In a separate smaller bowl, mix together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and optional spices. Sprinkle this mixture over the apples and toss until coated, then stir in the vanilla extract.
4. 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. Place it into a 9-inch pie dish, allowing the edges to hang over the sides. Now, add the apple filling to the crust, mounding it slightly in the center, and dot with small pats of butter.
5. Add the Top Crust:
Roll out the second dough disk into a 12-inch circle. You can cut it into 1-inch wide strips for a lattice top or leave it whole for a full top crust with slits for venting. If using strips, lay them over the apples in a lattice pattern, weaving them as you go. Otherwise, place the whole crust on top, trim any excess hanging over, fold the edge under, and crimp to seal.
6. Finish and Bake:
Brush the top crust generously with the beaten egg, then sprinkle with sugar for a lovely shiny finish. Place the pie on the lower rack in the oven and bake at 425°F for 15 minutes. Reduce the temperature to 350°F (175°C) and bake for an additional 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
7. Cooling:
If the edges or top of the pie browned too quickly, cover them loosely with aluminum foil to prevent burning. Once done, remove the pie from the oven and let it cool on a rack for at least 2 hours to allow the filling to set before slicing.
Enjoy your delicious homemade apple pie with flaky, buttery crust and sweet, spiced apples! It’s perfect warm or at room temperature, and even better with a scoop of vanilla ice cream or whipped cream!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith apples are a classic choice, you can mix in other tart apples like Honeycrisp or even some sweet varieties like Fuji. A mix often provides the best flavor!
What Should I Do If My Dough Keeps Cracking?
If your dough is cracking while rolling out, it may be too cold or dry. Let it sit at room temperature for a few minutes to soften slightly, then try rolling it out again. If it’s too dry, adding a bit more ice water can help!
How Do I Store Leftover Pie?
Store any leftover apple pie in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to 5 days or freeze it for up to 3 months. Just let it cool completely before wrapping for freezing!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the pie crust dough ahead of time! Just wrap it tightly in plastic wrap and store it in the fridge for up to 3 days, or freeze it for up to 3 months. If frozen, thaw it in the fridge overnight before rolling it out.
