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Classic Apple Pie

There is no dessert more iconic, more universally loved, or more deeply connected to the traditions of home baking than a classic apple pie. This recipe produces a pie that is everything it should be — a beautifully golden, shatteringly flaky butter crust encasing a generous filling of cinnamon and nutmeg-spiced apples that are perfectly tender yet still hold their shape, bathed in a syrupy, caramelized juice that tastes like autumn itself. One slice with a scoop of vanilla ice cream and you will feel like you have come home.

Making pie from scratch, including the dough, may seem intimidating if you have never done it before, but this recipe walks you through every single step with clear, detailed instructions that even a first-time baker can follow with confidence. The key to a flaky crust is keeping everything cold and handling the dough as little as possible, and the key to a perfect apple filling is choosing the right combination of sweet and tart apples for balanced, complex flavor.

Pie Crust Ingredients

• 2.5 cups all-purpose flour
• 1 cup (2 sticks) very cold unsalted butter, cut into small cubes
• 1 teaspoon salt
• 1 tablespoon sugar
• 6–8 tablespoons ice-cold water

Apple Filling Ingredients

• 3 lbs mixed apples (Granny Smith + Honeycrisp is the perfect combo) — peeled, cored, and sliced
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1.5 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons cold butter, cut into small pieces
• 1 egg + 1 tbsp water for egg wash
• Coarse sugar for sprinkling

Step-by-Step Instructions

1. Make the crust: Combine flour, salt, and sugar in a large bowl. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible — these are what create the flaky layers. Drizzle in ice water one tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together when squeezed. Divide into two discs, wrap in plastic, and refrigerate for at least one hour.
2. Make the filling: In a large bowl, toss the sliced apples with sugar, flour, cornstarch, cinnamon, nutmeg, and lemon juice. Let the mixture sit for 15 minutes to macerate while the juices develop.
3. Roll the bottom crust: On a lightly floured surface, roll one disc of dough into a 12-inch circle. Carefully transfer it into a 9-inch pie dish, gently pressing into the bottom and sides. Let the excess hang over the edges for now.
4. Fill the pie: Pour the apple filling into the crust, mounding it slightly higher in the center since the apples shrink as they cook. Dot the top of the filling with the small pieces of cold butter.
5. Add the top crust: Roll out the second disc of dough. Either place it as a full top crust (cut slits for steam to escape) or cut it into strips for a lattice pattern. Seal and crimp the edges decoratively by pressing with a fork or pinching with your fingers. Brush the entire top with egg wash and sprinkle generously with coarse sugar.
6. Bake: Preheat oven to 425°F (220°C). Place the pie on a sheet pan to catch any drips. Bake at 425°F for 20 minutes, then reduce temperature to 375°F (190°C) and continue baking for 35 to 40 minutes more until the crust is deeply golden brown and you can see the filling bubbling vigorously through the vents. If the edges brown too quickly, cover them with a pie shield or aluminum foil strips.
7. Cool and serve: This is the hardest part — let the pie cool for at least 2 hours before slicing. This cooling time allows the filling to thicken and set properly. Cutting too soon results in a soupy filling that runs everywhere. Serve at room temperature or gently warmed with vanilla ice cream, whipped cream, or a slice of sharp cheddar cheese.

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