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Classic Homemade Apple Pie

Close-up of two slices of golden-brown apple pie with a lattice crust, served on a white plate.
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A timeless, easy-to-make apple pie recipe with a flaky crust, perfect for any occasion. Learn how to create a beautiful lattice top and achieve a golden-brown finish.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into ½-inch pieces
  • ½ cup ice water
  • 6 medium apples (about 3 pounds), such as Granny Smith or Honeycrisp, peeled, cored, and sliced ¼-inch thick
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
  2. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. In a separate large bowl, combine the sliced apples, ¾ cup sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
  4. 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 about a ½-inch overhang.
  5. Pour the apple filling into the pie crust.
  6. Roll out the second disk of dough. You can either place it as a solid top crust, cutting vents, or cut it into strips for a lattice top. To create a lattice, cut the dough into ½-inch wide strips and weave them over the apple filling. Trim and crimp the edges to seal.
  7. Brush the top crust or lattice with the beaten egg wash and sprinkle with 1 tablespoon of sugar.
  8. Bake in a preheated oven at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
  9. Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly and prevents a soggy bottom.

Notes

  • For a crispier bottom crust, you can bake the pie on a preheated baking sheet.
  • Consider using a mix of apple varieties for a more complex flavor.
  • Serve warm with vanilla ice cream or whipped cream for a classic pairing.
  • Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days.

Nutrition

Find it online: https://recipestokeep.com/easy-apple-pie-recipe/