Classic Apple Pie with Flaky Pie Crust
This classic apple pie recipe is the perfect dessert for your fall table. Combining a buttery, flaky pie crust with sweet apples and spiced juices, it is sure to be a recipe to add to your family cookbook!
Ingredients
Double Pie Crust
- 2 ½ cups all-purpose flour , plus more for rolling
- 2 tsp salt
- 16 TBSP (2 sticks) cold, unsalted butter cubed
- ½ cup ice water
Apple Pie Filling
- 8 large sweet apples peeled, cored, and cut into bite-sized pieces
- ½ cup (100g) granulated sugar
- ¼ cup (31g) all-purpose flour
- 1 TBSP lemon juice
- 1 ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ½ TBSP milk (for washing dough)
- Optional: sugar for sprinkling on the crust
Instructions
Make the Crust
- Using a food processor, pulse together flour and salt. Add the butter over the flour and pulse until the pieces are the size of small peas. Drizzle a small amount of water on top and pulse (or use the dough function) together. If the dough is still crumbly, add a small drizzle of water until the dough comes together. It should not be wet or watery.
- Separate the dough into two flattened balls. Wrap each tightly in plastic wrap and refrigerate for 1 hour.
Make the Filling & Assemble
- In a large bowl, gently stir the first 7 ingredients (apple pieces through nutmeg) together until thoroughly combined and the apple pieces are covered. Set aside.
- Preheat the oven to 400 degrees. Cover a large baking sheet with foil.
- Roll out 1 chilled pie dough disk by lightly dusting a clean surface with flour, turning the dough about a quarter after every 2-3 rolls. Roll into a 12-inch circle.
- Carefully place the dough in a 9-inch pie dish. Spoon in the pie filling.
- Roll out the second chilled pie dough disk into a 12-inch circle. Lay over the top of the of the pie. Fold the edges under, pinching the top and bottom dough together. Trim the excess dough with a knife. Crimp the pie crust edges to seal. Using a paring knife, cut small slits on the top of the pie dough.
- Lightly brush the top of the pie crust with milk. Sprinkle the top with sugar.
- Place the pie on the baking sheet and bake for 25 minutes. After 25 minutes, lower the oven temperature to 375 degrees, leaving the pie in the oven. Place a piece of foil over the top of the pie to prevent the crust from burning (or use a pie crust shield). Continue baking for 35-40 minutes until the filling is bubbling.
- Remove the pie from the oven and allow it to cool for at least 3 hours before serving.
- Store the leftover pie in the refrigerator for up to 5 days.