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The Best Homemade Apple Pie with Flaky Double Crust

Close-up of a thick slice of homemade apple pie showing a flaky lattice crust and rich apple filling.
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You can make the best homemade apple pie of your life with this classic recipe. It features a double crust made from scratch for a flaky, buttery texture and a perfectly cooked filling that avoids mushiness.

Ingredients

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

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together the 2 1/2 cups flour and 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, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Apple Filling: In a large saucepan, combine the sliced apples, granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, allspice, and lemon juice. Cook over medium heat, stirring often, for about 8 to 10 minutes, until the apples have softened slightly but still hold their shape. Remove from heat and stir in the 2 tablespoons of butter pieces. Let the filling cool completely.
  3. Assemble the Pie: Preheat your oven to 425 degrees F. On a lightly floured surface, roll out one dough disk 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 cooled apple filling into the crust. Dot the top of the filling with the small butter pieces.
  4. Top the Pie: Roll out the second dough disk. Place it over the filling. Trim the top crust, leaving a 1-inch overhang. Crimp the top and bottom crust edges together to seal. Cut several slits in the top crust to allow steam to escape. Brush the top crust evenly with the egg wash.
  5. Bake the Pie: Place the pie on a baking sheet. Bake at 425 degrees F for 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
  6. Cool: Let the apple pie cool on a wire rack for at least 3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all your dough ingredients very cold before mixing.
  • If you prefer a Dutch Apple Pie, skip the top crust and egg wash, and instead top the filling with a streusel topping before baking.
  • Using a mix of apple varieties gives you the best balance of tartness and texture.

Nutrition

Find it online: https://devourdish.com/best-apple-pie-recipe-flaky-crust/